The key to getting these zucchini chips nice and crunchy is using very fresh, large zucchinis that are at their peak of ripeness (they should be firm with no soft brown spots). Also, slicing them thinly is important for the best results. A mandoline slicer works well for this task. Coating them lightly with oil helps the seasonings adhere to them, which in turn makes them more crispy as they bake.
Another key is salting the zucchini before rinsing and drying it. This draws out some of the water that would otherwise make them soggy. Another helpful trick is to arrange them in a single layer on the baking sheet. Overlapping can cause the zucchini to steam rather than crisp up as they cook. Finally, it’s important to keep a close eye on them as they bake; it only takes a few minutes for zucchini chips to go from perfectly crispy to burnt!
This is a great side dish to serve at BBQs, and they also pair well with many grilled entrees like burgers, chicken breasts, and beef kabobs. It’s also a healthy alternative to potato chips or fries, and the char marks on these chips are very attractive. You can also add a variety of other seasonings and toppings to change up the flavor, although parmesan cheese is recommended for this recipe as it gives these zucchini chips a very distinct, savory taste. Enjoy!
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