The sun is shining, the weather is getting warm, and summer is coming. For many of us that means trying to watch what we eat so that we don’t get mistaken for a giant beach ball at the pool. I know, I know, I hate it too, but summer slimming is a fact of life. 

With that being said, you don’t have to suffer. We all get cravings for something salty and crunchy, so why not indulge? These baked zucchini chips are just what you need. They are super low in calories and have a bit of fiber to help you feel satisfied for longer. They are also easy and inexpensive to make! Try this method with other veggies, and even fruits too. Apple chips, beet chips, and sweet potato chips are all possible future snacks. But before you delve into the world of healthy chips, there are a few tips that might come in handy:

Slice ‘Em Thinly and Uniformly

slicing-zucchini-for-chips

When slicing up your zucchini, be sure to take the time to do it right, it will be well worth the effort. You’re shooting for a thickness of a quarter. If you have a mandolin, this is the perfect time to bust it out. If you don’t happen to have one, a good sharp knife and a steady hand will still do the trick. If you happen to have a slicer attachment for your food processor, give that a go as well. Just be sure to put light pressure on the zucchini for thinner slices.

Low and Slow, Baby

Although the directions for this recipe specify to ‘bake’ the zucchini chips, in all reality you are drying them. Putting your oven on the lowest setting transforms it into a giant dehydrator. If you notice your chips getting too brown, simply shut off the oven and leave them inside until the oven is cool. You can repeat this process until the chips are crisp. This ensures that your chips will come out crunchy and delicious instead of burnt and garbage.

If you’re in the market for an easy-to-make snack that is crisp, salty, and healthy, look no further. Make a batch of these babies and you won’t be disappointed. Just be sure to eat them quickly or they will become chewy. Let’s keep it real, though, they won’t last one day.

Skinny Baked Zucchini Chips
Serves 2
Crispy little wafers of joy. Try these zucchini chips to satisfy a salty craving when you're trying to watch what you eat.
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 2 large zucchinis, sliced 1/8-inch thick
  2. 1 tablespoon seasoned salt
  3. cooking spray
Instructions
  1. Preheat your oven to its lowest setting. Line 2 baking sheets with parchment paper.
  2. Lay the zucchini slices out in an even layer onto the prepared baking sheets. Spray the top side with the cooking spray, then sprinkle with seasoned salt. Flip and repeat on the other side.
  3. Bake the zucchini disks until they begin to dry up, about 30 minutes, then flip and continue baking until they are crisp, about 45 minutes more. Allow the chips to sit for 5 minutes to crisp up even more.
  4. Dig in! Serve these bad boys up with chipotle-spiced Greek yogurt, lemon-pepper mayo, or hummus.
Adapted from Vittles and Bits
Adapted from Vittles and Bits
So Good Blog http://www.sogoodblog.com/
Summary
Recipe Name
Skinny Baked Zucchini Chips
Published On
Preparation Time
Cook Time
Total Time
Average Rating
5 Based on 2 Review(s)
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Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots.

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