Crispy, crunchy, salty, and smoky are definitely flavors that I look for when I need a snack. I have become more much of a savory salty snack person versus reaching for something sweet or chocolatey. After seeing Sue, make zucchini chips, I knew I had to make these! (PS. You'll seriously fall in love with her account @feedyourglow if you haven't already discovered it!)
You already know my love affair with zucchini noodles and zucchini in general so I am actually surprised I haven't made the veggie into a chip for the ultimate salty snack. I was way overdo after realizing how addicting these are!
With a little prep work in the beginning these chips are so easy to make, super satisfying, and yet still healthy! The hardest part was waiting for them to finish crisping while they baked in the oven.
I chose to season the zucchini slices with sea salt, ground pepper, and Spanish smoked paprika. The peppers that are used for this type of paprika are smoke-dried over an oak burning fire for several weeks, resulting in a smoky deep woodsy taste. If your not into this, regular paprika will work just as well but I love the smokiness and intensity of the Spanish smoked paprika.
These chips are perfect on their own, sprinkled with a little nutritional yeast for a cheesy taste or dipped in your favorite hummus, salsa, or tahini.
Appetizer / Snack
Prep time: 30 mins - 1 hour (depending)
Cook time: 30 minutes
Serves: 60+ zucchini chips
3 small organic sized zucchinis or 1 large
Spanish smoked paprika
2 tablespoons olive oil (or coconut oil)
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Wash and thoroughly dry the zucchini.
Cut each zucchini into very thin slices. I cut the slices into a thickness similar to the size of a quarter. A mandolin comes in handy at this point if you have one but it is not necessary. The mandolin will only ensure that each slice comes out perfectly uniform.
Lay the zucchini slices on a paper towel for a total of 30 minutes. On the side facing up, sprinkle with sea salt. After 15 minutes, flip the slices and sprinkle a generous amount of sea salt again. This will help draw out the water so not only will they cook faster but they will be crispy! [side note: the salt with come off as you pat dry the zucchini, so don't worry about the amount of salt that you use!]
After 30 minutes, pat the slices with paper towel. More moisture will release. The longer you let the slices sit the more liquid will be released.
Transport the zucchini slices on the baking sheet and drizzle 1 - 2 tablespoons of olive oil or coconut oil over the slices. You don't want to overdo the oil or the chips will come out soggy.
Next, season with sea salt, ground pepper, and the paprika. I used a generous amount of paprika and ground pepper. For the sea salt I used roughly 1 tsp. Adjust to your taste. You can always add more salt when they are finished.
Cook for 15 minutes. After 15 minutes, flip the slices and re-season if you like. I added more paprika and ground pepper.
Cook again for 10-15 minutes. The second cooking part will greatly depend upon the thinness/thickness of the chips. Mine were different sizes resulting in about half the chips becoming crispy after another 8 minutes. I removed those from the sheet and continued to cook the rest for another 5-10 minutes.
Once they are finished and crispy sprinkle with sea salt if you prefer! Serve warm and enjoy!