Chips: these crispy and yummy crisps can never be replaced. Everyone has a weakness for chips, whether it is a fried version or a baked one. While the store brought veggie chips contain flours, dehydrated vegetables and oils(which are the reason of high calorie and carbs), my version of veggie chips just contains only vegetables and some spices. When I first made these yummy crisps, I fell in love with them. Till date, I have made a wide variety of veggie chips in oven. Because I have made so many varieties of veggie chips, I decided to create a series of Veggie and Fruit Chips recipes. In this part-1 of the recipe, I am sharing my all-time-favorite oven baked zucchini crisps.

Why should you eat more vegetables?

If you have ever been to a nutritionist, then you must know how important it is to fill two third of your plate with fruits and veggies. Vegetables are low in calorie, less in fat and high in fiber, which certainly make them perfect for including in a weight loss diet.

Apart from offering the best nutritional benefits, there are many other reasons to include more veggies in your diet. Including rainbow colored vegetables provides tremendous health benefits too. Eating more vegetables will lower the risk of cancer, heart disease, and diabetes. These fiber rich foods have tremendous effect on lowering the risk of type-2 diabetes. Although vegetables have carbs, they seem lowering blood sugar even after excess consumption. (if you don’t munch on more starchy vegetables such as potatoes). People with high blood pressure will be benefited because of the high potassium content of vegetables. High potassium also reduces the risk of kidney diseases too. Read more here.

Zucchini:

This beautiful green vegetable is rich in vitamins, minerals, and even protein(although a very small amount), and a high content of omega-3 fatty acids. Read more about it here. Well, my zucchini chips are well coated with vinegar, olive oil and a dash of salt and pepper. I sprayed them with olive oil before baking them. There are many variations of these chips. You can add chili powder, garlic powder, onion or celery powder, and any other seasoning of your choice. I kind of loved the combination I used. Be creative in choosing the flavor for your chips and enjoy snacking on these guilt-free chips. And here is a beautiful article on 17 science backed health benefits of Zucchini by Jen from JenReviews.

My Salt, pepper and vinegar Zucchini Chips:

All I can say about these thin, crispy, and tasty chips is impossible to resist. You can make these in the conventional oven or dehydrator. I am sure that these can be cooked in an air fryer too. Have some extra zucchini in your refrigerator? Make some zucchini chips today!

Nutrition Info:

📖 Recipe

Baked Zucchini Chips

5 from 3 votes

Print Pin Rate

Course: Snack

Cuisine: American

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 59kcal

Author: Mydaintysoulcurry

Ingredients

2 large zucchini, Thinly sliced
1 tablespoon olive oil
½ teaspoon Sea salt
½ teaspoon Black pepper
1 tablespoon White vinegar

Instructions

Start by setting your oven to 225 degrees F for preheating.
Line the baking sheet with parchment paper or with those silicon mats if you have any.
Using the slicing feature in your food processor, cut the zucchini into thin slices. You can also use a mandolin slicer to cut the zucchini too.
With the help of a paper towel pat the zucchini slices dry.
In a bowl, mix olive oil, salt, pepper and vinegar.
Now place the zucchini slices on the baking sheet and brush them with the oil vinegar mixture. Ensure to coat both the sides.
Avoid overlapping the zucchini slices as it may prevent uniform cooking.
Bake for two hours until the slices are crispy, slightly brown and fully dehydrated.
Store these chips in an airtight container for up to 3 days.

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Notes

Aim for getting even slices of the zucchini for uniform cooking.
Avoid cutting them too thin, as it will result in paper-thin crisps. It may also burn while cooking.
Use your creative ideas to flavor your zucchini crisps.

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Nutrition