Crispy and flavorful, these zucchini chips make a perfect healthy snack or side dish. Coated with Parmesan and a hint of ranch seasoning, they’re easy to make and sure to satisfy your cravings.
Start by slicing the zucchini into very thin rounds—about 1/16-inch thick—using a mandoline if you have one. Lay the slices out on a clean surface and sprinkle them with salt. Let them sit for about 10 minutes to draw out some of the moisture. After that, gently pat each slice with paper towels to soak up as much water as you can.
Next, preheat your oven to 220°F (105°C). Toss the zucchini slices in a large bowl with a bit of oil to help everything stick together. Then add the grated Parmesan and ranch seasoning, stirring gently so each slice gets coated.
Line two big baking sheets with nonstick spray and spread the zucchini out in a single layer, making sure the slices don’t overlap. Pop them in the oven and bake for 40 minutes. When the time’s up, carefully flip each slice and bake for another 30 minutes, or until they’re as crispy as you like.
Once they’re done, transfer the chips to a plate lined with paper towels to soak up any leftover oil. Let them cool a bit before digging in!
- Slice the zucchini evenly to ensure all chips cook at the same rate.
- Use a wire rack on the baking sheet to help the chips crisp up better.
- Keep an eye on them in the last few minutes to avoid burning.
These chips are a tasty and healthy alternative to traditional snacks. They combine the crispiness of zucchini with the savory flavors of Parmesan and ranch. Plus, they are easy to make and perfect for sharing.
Serve these chips as a crunchy appetizer or a side dish. They pair well with fresh veggies, dips like guacamole, or a light salad. They also make a great snack for movie nights or parties.
Store any leftovers in an airtight container at room temperature for up to two days. To keep them crispy, avoid refrigerating as moisture can make them soggy. Reheat briefly in the oven if needed.
