Baked Zucchini Chips

 Hello friends,

Too many garden zucchini...lots of ways to use them up.  Grilled, fried, baked goods, mock apple pie, mock crab cakes, cakes, muffins, breads, vegetable lasagna and more.   Today I want to share my zucchini chips in the oven.

You can easily customize the spice mixes to your taste.  Just slice the zucchini very thin and even.  A mandolin makes this an easy task.  If the cuts are uneven you won't get good results. I use setting #2 on the mandolin but you can experiment which thickness you like best.

Lots of spice options: sea salt, fresh cracked pepper, dill, parsley, garden herbs, parmesan cheese, cumin and smoked paprika, old bay, chili powder, celery salt, onion or garlic powder, lemon pepper, sesame and poppy seed - mix and match to your tastes.

 After slicing put the zukes in a colander and salt them to draw out some of the excess moisture.  This insures a crispy chip.  After about 30 minutes, rinse the salt off and dry the slices on paper towels to remove any moisture. 

Place the slices, single layer on a parchment lined baking sheet and lightly brush or spray with oil of your choice, I like olive oil.

Sprinkle the oiled slices with spices. Be careful with salt, these are so thin that it is easy to use too much salt so go lightly.

There are several ways to handle the baking.  Low and slow or higher temps for shorter times. I bake in a low oven, 250 degrees until light browned and crisp.  Depending on the thickness and moisture content this can take several hours.  I turn mine after the first hour or so and sprinkle with spices on the second side. 

 You can do a high temperature, 400 degrees, and follow the same procedure just be sure to keep a good eye on them so they don't burn as they can go from crisp to burnt quickly. 
If you have uneven slices, you can remove the thinner ones that get toasty faster and return the thicker ones to the oven until finished.  You can also do them in an air fryer for about 10 minutes but you can only do a few at time, the oven works better if you have a larger amount.

Store in air tight containers, I like glass jars.  Hope you give it a try and enjoy!

Thanks for visiting,

Bonnie