Mmmmm, Sea Salt Zucchini Chips. I’ll keep this short and sweet, since that’s the whole point of this recipe. With BBQ season upon us and garden in bloom, who needs potato chips when you could have zucchini chips? They’re your burgers new best friend. Super easy to make, you just slice, bake and wait for the chips to come out in a crispy, crunchy perfection.
How to make Zucchini Chips with Sea salt
- 1 large zucchini, washed
- 1 T light olive oil
- Sea salt
- Preheat the oven to 225°F. Line a baking sheet with foil and lightly grease foil with cooking spray or oil. You can also use parchment paper or a Silpat instead of foil, but then don’t grease!
- Using a mandolin slicer or a knife, thinly slice the zucchini.
- Toss all zucchini slices in a ziplock with canola oil. Seal bag and shake to ensure all slices are evenly coated with oil.
- Spread slices evenly onto baking sheet. Sprinkle with sea salt.
- Bake for 1 hour. Flip each zucchini slice. Cook for an additional 30 min. or until crispy and dehydrated.
- Let cool before serving and enjoy!
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Just like the rest of this recipe, it’s all about keeping it easy and delicious. Once you’ve patiently waited for these crispy delights to come out of the oven, it’s time to savor the rewards.
Grab a serving platter or a cozy bowl to showcase your zucchini chips. Their golden-brown hue and irresistible aroma will have everyone’s mouths watering. These chips are not just any snack; they’re the perfect companion for your summer BBQs, picnics, or movie nights.
For an extra touch of indulgence, consider pairing them with a creamy dip. Greek yogurt with a hint of garlic and lemon, or perhaps a classic hummus, make for excellent choices. The contrast of the cool, tangy dip against the savory, salty chips is a match made in snacking heaven.
Optional Tips and Variations
Achieving the Crispiest Zucchini Chips
To ensure your sea salt zucchini chips reach the pinnacle of crispiness, here are a few expert tips:
- Use a mandolin slicer or a very sharp knife to cut the zucchini into uniformly thin slices. Consistency is key for even cooking.
- Take the time to blot excess moisture from the zucchini slices with paper towels before baking. This step helps in achieving that coveted crunch.
- Don’t overcrowd the baking sheet. Give the zucchini slices some room to breathe, allowing for proper air circulation and even browning.
- Consider using a wire rack on top of the baking sheet to elevate the zucchini chips. This can help in achieving optimal crispiness by allowing any excess moisture to drip away.
While sea salt zucchini chips are already a crowd-pleaser, there’s room for creativity. Experiment with alternative seasonings and flavor variations to tantalize your taste buds. Some delicious options include:
- Garlic Parmesan: Sprinkle grated Parmesan cheese and garlic powder on your zucchini chips before baking for a savory twist.
- Ranch: Create a zesty ranch seasoning mix using herbs, spices, and a hint of buttermilk powder to coat your chips.
- Chili Lime: For a tangy and slightly spicy kick, dust your chips with a mixture of chili powder and a squeeze of fresh lime juice after baking.
If, by some miracle, you have leftover sea salt zucchini chips, you’ll want to keep them as fresh and crispy as possible. Place any remaining chips in an airtight container or resealable bag. To maintain their texture, consider adding a small piece of bread or a silica gel packet to absorb moisture. Store them in a cool, dry place, and they should stay delicious for a day or two.
Share Your Zucchini Chip Adventures
I love to hear about your sea salt zucchini chip-making experiences! Have you tried any of the flavor variations mentioned above, or do you have your own secret seasoning blend to share? Feel free to drop your thoughts, tips, and mouthwatering pictures in the comments section below.
Thanks for Spiritea Drinks.
I’m Shanna, creator of Spiritea Drinks. I’m all about teaching people to grow their own food, tea, cook what they harvest, and eat with the seasons.