Crispy Garlic Zucchini Chips
This is the tray I make when I want a crisp bite and I do not want a fryer. Zucchini is sliced thin, salted so the water comes out, then tossed with olive oil and garlic and baked until the rims brown. The centers stay a little tender. The edges are the crisp part, which is what you see in the stack. They are a side, a snack, or the topper on a bowl. They are not a potato chip, and they will not stay shatter-crisp overnight.
Salt and a dry towel do more than the oven does. Wet slices steam and come out limp. Thin, even rounds brown at the same time. Garlic powder holds up better than fresh garlic here. Fresh garlic burns before the zucchini dries. A pinch of Parmesan is optional. The photo does not need it.
I stack them on a plate while they are still warm. The batch feeds four as a side and two if you are eating them at the counter. They soften as they cool, so serve them the day you bake them.
Why you'll love it
- Oven or air fryer, no deep fryer.
- Thin slices, gold edges, the stack in the photo.
- Garlic, olive oil, salt. That is the seasoning.
- A side that uses up a zucchini.
Anti-Inflammatory & Mediterranean Recipes
Crispy Garlic Zucchini Chips
- Prep15 min
- Cook25 min
- Total40 min
- Servings4 servings
- Calories50 kcal
Ingredients
- Chips
Instructions
- Heat the oven to 425 F (220 C). Line two sheet pans with parchment.
- Slice the zucchini into rounds about 1/8 inch thick. Toss with 1/2 tsp salt and let them sit 10 minutes. Pat very dry with a towel.
- Toss with olive oil, garlic powder, pepper, and paprika. Spread in a single layer. Do not overlap.
- Bake 12 minutes. Flip and bake 8 to 12 minutes more, until the edges are gold and the slices feel dry. Thin slices finish first. Pull those and leave the thicker ones in.
- Salt lightly while hot. Stack and serve.
Notes & Tips
- The towel is the recipe. Wet zucchini will not crisp.
- Two pans. One crowded pan steams.
- Flip once. Moving them more often tears the slices.
- Air fryer: 375 F (190 C) for 8 to 10 minutes, shaken once. Work in batches.
- Nutrition: Per serving (1/4 of the tray). Estimate.
- Nutrition: Net carbohydrates: 3g
- Nutrition: WW estimate: 1 point on the current plan (olive oil carries it; zucchini is usually 0)
- Best the hour they come out of the oven. They soften in a covered container.
- Fridge: 2 days. Re-crisp on a hot sheet pan for 5 minutes. They will not get as brittle as day one.
- Nutrition is an estimate from two zucchini and 1 Tbsp olive oil. Parmesan adds a little fat and salt.
Variations & serving ideas
- No garlic powder: use 1 small grated garlic clove mixed into the oil, and bake at 400 F so it does not burn.
- Cheesy: toss with 1 Tbsp grated Parmesan in the last 5 minutes.
- Spicy: add a pinch of chili flakes with the garlic powder.
- No oven: a dry nonstick skillet over medium, in batches, 2 minutes a side.
- Yellow squash works the same way. Same time.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 50 kcal |
| Total fat | 4 g |
| Sodium | 220 mg |
| Total carbohydrate | 4 g |
| Fibre | 1 g |
| Protein | 1 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Crispy Garlic Zucchini Chips?
About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Crispy Garlic Zucchini Chips?
You need zucchini, garlic powder and paprika. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 50 calories, 1 g protein, 4 g carbohydrates and 4 g fat.
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