Why aren't my zucchini chips getting crispy?

The most common culprit is residual moisture. Make sure you've thoroughly patted the zucchini dry after salting. Also, check that your oven temperature is accurate with an oven thermometer, as some ovens run cooler than their settings indicate. Finally, ensure you're slicing the zucchini thinly and evenly – thicker slices need more time to crisp up.

Can I make these chips in an air fryer instead?

Absolutely! Arrange salted and seasoned zucchini slices in your air fryer basket in a single layer. Cook at 200°F for about 30-40 minutes, checking frequently and shaking the basket occasionally. The cooking time is significantly reduced, but you'll likely need to work in several batches since overcrowding prevents proper crisping.

Is there a way to make these even faster?

While the low-and-slow method yields the best texture, you can increase the temperature to 300°F to reduce cooking time to about 45-60 minutes. However, you'll need to watch them very carefully and flip them more frequently to prevent burning. The texture might not be quite as perfect, but they'll still be delicious!

My chips became soggy after storage. Can they be saved?

Yes! Place them on a baking sheet and reheat in a 200°F oven for 5-10 minutes. They should crisp right back up. Just make sure they're completely cool before storing them again in an airtight container with a paper towel.

Crispy Zucchini Chips Recipe

Description

A healthy, guilt-free snack that’s easy to make and irresistibly delicious. These crispy zucchini chips are perfectly seasoned and great as a stand-alone treat or paired with your favorite dip. Perfect for anyone who loves a crunchy, savory snack that’s packed with flavor.

Ingredients

Scale

Zucchini Chips Base:

2 medium zucchinis
1–2 tablespoons of olive oil (or avocado oil for a healthier option)

Seasoning:

1/2 teaspoon of sea salt
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika (optional for a little extra flavor)
1/4 teaspoon of black pepper
Grated parmesan (optional for added flavor and crunch)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Your Oven
Preheat your oven to 250°F (120°C). This low temperature allows the zucchini slices to slowly dehydrate and crisp up without burning. It ensures they bake evenly to achieve the perfect crunch.
Prepare the Zucchini
Wash and dry the zucchinis thoroughly. Once clean, use a sharp knife or mandolin to slice them into thin, even rounds, about 1/8-inch thick. Consistent slicing is crucial for even baking and crispiness.
Remove Excess Moisture
Zucchini contains high water content, and removing as much moisture as possible is key for crispy chips. Lay zucchini slices on a paper towel, sprinkle lightly with salt, and let them rest for 10 minutes. The salt helps to draw out water. Afterward, use another paper towel to gently pat them dry.
Season the Zucchini Slices
In a large bowl, toss the zucchini slices with olive oil until evenly coated. Add the sea salt, garlic powder, smoked paprika, and black pepper. If desired, sprinkle in grated parmesan for extra flavor and crunch, then toss everything together again to ensure every slice is coated.
Arrange and Bake
Prepare a baking sheet by lining it with parchment paper to prevent sticking. Arrange the zucchini slices in a single, non-overlapping layer. If necessary, use a second baking sheet to accommodate all the slices.
Place the sheets in the preheated oven and bake for 1.5 to 2 hours, flipping the slices halfway through. This ensures they dehydrate evenly into crispy chips.
Check for Crispiness
At the 90-minute mark, check the chips. They should be golden brown and crispy to touch. If still soft, let them bake longer. Once done, remove them from the oven and let them cool for 5 minutes, during which they’ll firm up further.

Notes

Use a mandolin slicer for consistent thickness and maximize crispiness.
Parmesan is optional but adds extra crunch and savory flavor.
For extra crispiness, use a baking rack instead of parchment paper to allow air circulation under the chips.
Store leftover zucchini chips in an airtight container for up to 2 days to retain their crunch.
These chips are best enjoyed fresh as they tend to lose their crispiness over time due to moisture.

Nutrition

Serving Size: 1 Serving
Calories: 85kcal
Sugar: 2g
Sodium: 210mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 2g
Cholesterol: 2mg