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Ingredients

Zucchini – 1
Wheat Flour – 1 cup
Olive Oil – to taste
Salt – to taste
Ground Black Pepper – to taste

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Oven-Baked Zucchini Chips

Oven-Baked Zucchini Chips

Features:
  • Vegan
  • Medium

Ingredients

Recipe

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Isn’t zucchini season the absolute best? There’s so much to do with this budget-friendly, nutritious, and versatile vegetable. The summer staple has never tasted better than in cheesy scalloped zucchini dish, zucchini cutlets with an incredible depth of flavor, and oven-baked zucchini chips.

Zucchini chips are a fun and unique way to sneak the wholesome veggie into your diet. After all, they make a healthy alternative to potato chips. Did we already mention how easy they are to make? You only need zucchini, flour, olive oil, and seasonings, and that’s it!

Steps

1
Done

Thoroughly wash zucchini and cut it into thin rounds. Gently pat them dry with a paper towel.

2
Done

Dredge zucchini rounds in flour and place them on a baking sheet. Sprinkle with olive oil and season with salt and pepper.

3
Done

Bake at 390 °F for 10 minutes. Serve the zucchini chips with ketchup, mayonnaise, or your preferred sauce.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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29 Comments Hide Comments

10 mins is not enough time to cook.i may have put to much olive oil.i taste one it was good just not crunchy so I put them back in the oven .

Def 10m is not enough time! They were in over an hour and didn’t get crispy. I love zucchini so they will get eaten, def not crispy chips.

From my first cooking batch (toaster oven since too hot to turn on the real one), the thinner and ones with more oil came out a little crispy (I didn’t pay attention to time, but longer than 10 min as others said). Second batch, I lightly salted and let sit to ‘drain’, then patted/squeezed dry before dreading, dressing (don’t add more salt, too salty) and baking ~20min. Came out more crispy.

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