How to Make Zucchini Chips

Original chips not potato, but zucchini. In the photos, they are a bit overcooked.

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How to Make Zucchini Chips Recipe
5 Steps
Ingredients
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1
Wash zucchini and cut them (without peeling) in ​​2 mm thick (preferably with a mandolin).

Wash zucchini and cut them (without peeling) in ​​2 mm thick (preferably with a mandolin).

2
Place the zucchini slices on a paper towel, cover with a second sheet and press to absorb the maximum amount of water.

Place the zucchini slices on a paper towel, cover with a second sheet and press to absorb the maximum amount of water.

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3
Cover with greaseproof paper a baking sheet. Place the slices of zucchini in a single layer. Brush with oil and sprinkle lightly with salt (better add more salt later).

Cover with greaseproof paper a baking sheet. Place the slices of zucchini in a single layer. Brush with oil and sprinkle lightly with salt (better add more salt later).

4
Bake 2 hours at 100°C/212°F (the chips begin to brown and are crunchy). Let cool to serve. These chips will keep 3 days in an airtight container.

Bake 2 hours at 100°C/212°F (the chips begin to brown and are crunchy). Let cool to serve. These chips will keep 3 days in an airtight container.

5

Ingredients

3 Large zucchini 
2 Tablespoons Olive oil 
Salt 
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