If you’re on the lookout for a delicious, crunchy snack that feels indulgent yet stays light, this Salt and Pepper Zucchini Chips Recipe is about to become your new favorite go-to. These chips transform humble zucchinis into crispy, savory bites with just the right amount of seasoning, making them a perfect snack or side that everyone will love. The beauty of this recipe is its simplicity—few ingredients, straightforward steps, and a result that manages to be both satisfying and wholesome.
Ingredients You’ll Need
Getting these Salt and Pepper Zucchini Chips Recipe just right depends on a handful of simple ingredients that each play an important role in building flavor and texture. From the fresh zucchini to the punchy black pepper, every component counts for an irresistible crisp.
- 2 medium zucchinis: The star of the show offering mild flavor and a firm texture ideal for chips.
- 2 tablespoons olive oil: Adds a luscious coating that helps the chips crisp up beautifully in the oven.
- 1 teaspoon salt: Enhances the natural sweetness of zucchini while balancing the pepper’s bite.
- 1/2 teaspoon black pepper: Brings a lively, warming spice that complements the salt perfectly.
How to Make Salt and Pepper Zucchini Chips Recipe
Step 1: Preheat the Oven
Begin by setting your oven to a low 225°F (110°C). This slow baking at a gentle heat is the secret to turning zucchini slices into irresistibly crispy chips without burning or turning them soggy.
Step 2: Slice the Zucchini Thin
Use a sharp knife or a mandoline slicer to cut your zucchinis into very thin rounds. Thinner slices dry out better and crisp up faster, so aim for about 1/8 inch thickness for the best results.
Step 3: Toss in Olive Oil and Seasonings
Place the zucchini rounds in a mixing bowl and toss them with olive oil, salt, and black pepper. Make sure each slice is evenly coated; this step ensures every chip has that perfect blend of flavor and crispiness once baked.
Step 4: Arrange on a Baking Sheet
Lay the slices out in a single layer on a baking sheet. Crowding the pieces can trap moisture and slow down the crisping process, so make sure there’s a bit of space between each chip.
Step 5: Bake until Crispy
Bake the zucchini rounds for 2 hours, flipping them halfway through. This long, slow bake transforms the zucchini into crunchy chips while allowing any excess moisture to evaporate completely.
Step 6: Cool and Enjoy
Once baked, let the chips cool on a wire rack. This final cooling step helps them firm up even more, guaranteeing maximum crunch with every bite.
How to Serve Salt and Pepper Zucchini Chips Recipe
Garnishes
While these chips shine on their own, adding a pinch of fresh rosemary or a sprinkle of grated Parmesan can elevate their flavor even further. You can also toss some lemon zest over the chips for a bright, zesty twist that pairs beautifully with the salt and pepper seasoning.
Side Dishes
These zucchini chips pair wonderfully with creamy dips like tzatziki or hummus. They also make a fresh and crunchy side to grilled chicken or fish, enhancing any meal with their delightful texture and subtle seasoning.
Creative Ways to Present
For a fun party platter, serve your Salt and Pepper Zucchini Chips Recipe in small bowls alongside a trio of dips, or layer them between sheets of parchment for a charming homemade snack bag. They’re a fantastic alternative to traditional chips when entertaining guests who crave something lighter but just as tasty.
Make Ahead and Storage
Storing Leftovers
If you happen to have some leftover zucchini chips (which can be a challenge!), store them in an airtight container at room temperature to maintain their crispness. Avoid refrigerating as it can introduce moisture and soften the chips.
Freezing
Freezing zucchini chips isn’t recommended because the moisture in the zucchini will cause them to become soggy once thawed. For best results, bake fresh batches as needed.
Reheating
To bring back the crispiness of any chips that might have softened, simply pop them in a preheated oven at 225°F (110°C) for 5-10 minutes. This quick reheat method will revive their crunch without drying them out.
FAQs
Can I use other types of squash instead of zucchini?
Absolutely! Yellow squash or pattypan squash can work well in this Salt and Pepper Zucchini Chips Recipe too. Just make sure to slice them thinly for optimal crispiness.
What is the best tool to slice zucchini thinly?
A mandoline slicer is your best bet to get uniformly thin slices effortlessly, which helps the chips cook evenly and develop that coveted crunch.
Can I add other seasonings to this recipe?
Definitely! While salt and pepper are classic, you can experiment with garlic powder, smoked paprika, or even cayenne for a little kick. Just adjust quantities to suit your taste.
How long do these chips stay crispy?
When stored properly in an airtight container at room temperature, your Salt and Pepper Zucchini Chips Recipe should remain crispy for up to 2 days before they start to soften.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free as it uses only zucchini, olive oil, salt, and pepper—no gluten-containing ingredients involved!
Final Thoughts
Nothing beats the delight of crunching into homemade veggie chips, and this Salt and Pepper Zucchini Chips Recipe is a wonderfully easy way to enjoy that experience at home. With just a handful of basic ingredients and a little patience, you’ll create a snack that’s both addictive and wholesome. Give these chips a try and watch how quickly they disappear at your next gathering or cozy night in.
Print
Salt and Pepper Zucchini Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Salt and Pepper Zucchini Chips are a healthy, crispy snack made by baking thinly sliced zucchinis seasoned with olive oil, salt, and black pepper. Perfect for a low-fat appetizer or a light snack, these chips are easy to prepare and satisfying with a simple seasoning that enhances the natural flavor of zucchini.
Ingredients
Ingredients
- 2 medium zucchinis
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C) to prepare for slow baking the zucchini slices into chips.
- Slice Zucchini: Slice the zucchinis into thin, even rounds to ensure they bake evenly and become crispy.
- Toss with Seasoning: In a bowl, toss the zucchini slices with olive oil, salt, and black pepper to evenly coat each slice.
- Arrange on Baking Sheet: Place the zucchini slices in a single layer on a baking sheet, avoiding overlap for even cooking.
- Bake the Chips: Bake the slices for 2 hours at the preheated temperature, flipping the chips halfway through the baking time to achieve crispiness on both sides.
- Cool and Serve: Remove the chips from the oven and let them cool completely before serving. Cooling helps them crisp up further.
Notes
- For best results, slice zucchinis as thinly as possible using a mandoline slicer.
- Make sure to flip the chips halfway through baking to ensure even crisping.
- Store leftover chips in an airtight container to maintain crispness.
- You can experiment with other seasonings like garlic powder or paprika for added flavor.
- Use a baking rack on top of the baking sheet to allow air circulation for extra crispiness.
