Healthy Baked Zucchini Chips Recipe
Introduction:
Are you craving a savory, crunchy snack but want to avoid the guilt of indulging in unhealthy potato chips? Look no further! Our Baked Zucchini Chips recipe is not only delicious but also packs a nutritional punch. These crispy delights are not just for adults; they’re kid-approved too! Additionally, we’ll also guide you on how to make these delectable chips using an air fryer for a quicker alternative.
Ingredients:
- 1 large zucchini
- 1 tbsp olive oil
- 1 tsp salt
- Paprika (optional)
Instructions:
For Baked Zucchini Chips:
- Preheat your oven: Set the oven to 200 degrees Celsius.
- Slice the zucchini: Use a mandoline slicer to slice the zucchini into thin rounds, about 1/8 to 1/16 inch thick.
- Coat with oil: Place the zucchini slices in a large mixing bowl and drizzle olive oil over them. Gently toss to coat the slices evenly.
- Prepare baking sheets: Line two baking sheets with parchment paper. Arrange the zucchini slices on the parchment paper, ensuring they are not touching. Sprinkle each slice with salt and a pinch of paprika if desired.
- Bake: Place the baking sheets in the preheated oven and bake for 2 to 2-1/2 hours, or until the chips are crisp and golden.
- Cool and store: Once crispy, turn off the oven and let the chips cool on paper towels to absorb any excess oil. Store the chips in an airtight container for freshness.
For Air Fryer Zucchini Chips:
- Preheat the air fryer: Set the air fryer to 350 degrees Fahrenheit.
- Prepare the zucchini: Place the zucchini slices in a mixing bowl and lightly spritz with olive oil spray, ensuring they are evenly coated but not drenched.
- Season: Sprinkle salt and paprika over the zucchini slices and toss to coat evenly.
- Air frying: Arrange the seasoned zucchini slices in a single layer in the air fryer basket, leaving space between each slice. Cook in batches if necessary. Air fry for 8-10 minutes, flipping the slices halfway through, until they are golden brown and crispy.
Nutrition Information:
- Serving size: 2g
- Calories: 79kcal
- Carbohydrates: 3g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Sodium: 1171mg
- Potassium: 256mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 196IU
- Vitamin C: 18mg
- Calcium: 16mg
- Iron: 0.4mg
Tips:
- Use a mandoline slicer for uniform zucchini slices, ensuring even baking or air frying.
- Experiment with different seasonings such as garlic powder, onion powder, or Parmesan cheese for added flavor.
- For extra crispiness, flip the zucchini slices halfway through baking or air frying.
FAQs:
Can I use other types of squash for this recipe?
While zucchini works best for this recipe due to its mild flavor and firm texture, you can experiment with other summer squash varieties like yellow squash or pattypan squash. However, keep in mind that the cooking time may vary slightly depending on the squash type and thickness of the slices.
How do I store leftover zucchini chips?
To maintain their crispiness, store the cooled zucchini chips in an airtight container at room temperature. They should stay fresh for up to 2-3 days. If they start to lose their crispiness, you can reheat them in the oven or air fryer for a few minutes before serving.
Can I make a larger batch of these chips?
Yes, you can easily double or triple the recipe to make a larger batch of zucchini chips. Simply adjust the ingredients accordingly and use additional baking sheets or batches in the air fryer to accommodate the increased quantity.
Are these chips suitable for a low-carb diet?
Yes, these zucchini chips are perfect for those following a low-carb or keto diet, as they contain only 3 grams of carbohydrates per serving. They make a satisfying snack option without the excess carbs found in traditional potato chips.