Zucchini chips
Zucchini chips in the oven are the perfect way to transform an ordinary vegetable into an elegant snack. They are not only easy to prepare but also much healthier than traditional potato chips. Crispy zucchini rings baked with cheeses and aromatic herbs will bring you taste satisfaction without extra calories. This snack is suitable both for evening gatherings with friends and for movies, as you can prepare a whole baking sheet of chips at once. Take this snack with you on a trip or to work and enjoy crunchy zucchini anytime.
Variations
- Add a mix of Italian herbs, garlic and paprika to olive oil to get aromatic spicy chips.
- For a cheesy version, sprinkle zucchini with grated Parmesan or another hard cheese before baking.
- Try a sweet variation with paprika, a pinch of sugar and smoked salt for a light barbecue effect.
Tenderness secrets
- Slice the zucchini very thinly, about two to three millimeters, so the chips dry evenly and become crispy.
- After slicing, dab the slices with a paper towel to remove excess moisture and reduce baking time.
- At the end of cooking, leave the chips in the turned-off, slightly opened oven so they dry out and do not absorb moisture.
Ingredient tips
- Choose young zucchini of small size with a firm skin, as they are less watery and have a delicate flavor.
- Use quality olive or sunflower oil without a strong smell so as not to overpower the delicate aroma of zucchini.
- Parmesan can be replaced with another hard cheese of Ukrainian production with a strong flavor, grated very finely.
Fine culinary nuances
- Do not overlap slices, leave a small gap between them so that air circulates freely.
- Watch the oven closer to the end, as thin slices can quickly turn from golden to overcooked.
- Store finished chips in a tightly closed jar or container with a lid to keep them crispy for several days.
Ingredients for the recipe
Ingredients
Squash
2 pcs
Bono Sicilia Extra Virgin Olive Oil 500ml
2 tbsp
Kamis in Grinder Sea Salt 90g
0.5 tsp
Lyubystok Ground Black Pepper 20g
0.25 tsp
Melanka Sweet Ground Paprika 15g
0.5 tsp
Mria Italian Herbs Spice Мix 10g
0.5 tsp
Zanetti Parmigiano Reggiano Grated Cheese 32% 100g
30 g
Preparation steps
01
Prepare the oven and baking sheet — Preheat the oven to 120 degrees, line the baking sheet with baking parchment. Time: 10 min. Guide: The baking sheet is completely covered with parchment, the oven has reached the desired temperature.
02
Prepare the zucchini — Wash young zucchini, dry with a towel and cut off the tips. Time: 5 min. Guide: Zucchini are dry, without sand and moisture on the surface.
03
Slice — Slice zucchini into thin circles about two to three millimeters thick with a knife or slicer. Time: 5 min. Guide: The slices are even, thin and approximately the same thickness.
04
Season the zucchini — Place slices in a bowl, add oil, salt, pepper, paprika and Italian herbs, gently mix. Time: 5 min. Guide: Each slice is lightly coated with oil and spices, without puddles at the bottom of the bowl.
05
Lay on the baking sheet and add cheese — Distribute the slices evenly in one layer on the baking sheet and lightly sprinkle with grated Parmesan. Time: 5 min. Guide: Slices do not touch each other, cheese lies in a thin layer on the surface.
06
Bake to crispy texture — Place the baking sheet in the oven and bake for about forty to fifty minutes, occasionally turning the slices. Time: 50 min. Guide: Edges of chips are dry and golden, slices hold shape and crunch with light pressure.
07
Tip: If you want even crispier zucchini chips, at the end of baking leave them in the turned-off oven with slightly open doors for another ten to fifteen minutes, then completely cool on a rack before transferring to a container.
Where to order ingredients
Select the required ingredients in one of the stores
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