Rachel’s Zucchini Crisps: Crispy and Crunchy with Just the Right Seasonings!
Rachel’s Zucchini Crisps are thin-sliced zucchini rounds baked until golden and crunchy, seasoned just right for a delicious, healthier snack or side dish that’s both satisfying and customizable.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 medium zucchini, washed
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked or sweet)
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons grated Parmesan, 1/2 teaspoon dried Italian herbs, or 1/4 teaspoon chili flakes
Instructions
- Preheat oven to 225°F (110°C) and line baking sheets with parchment paper or silicone mats.
- Slice zucchini into 1/16-inch rounds using a mandoline or sharp knife.
- Pat slices dry on both sides using clean towels or paper towels.
- In a bowl, toss zucchini with oil, garlic powder, onion powder, paprika, salt, pepper, and any optional seasonings.
- Arrange slices in a single layer on prepared baking sheets without overlapping.
- Bake for 60–90 minutes, flipping halfway through, until golden and crisp.
- Turn off oven and let crisps cool inside for 30 minutes to maximize crunch.
- Serve warm or store in an airtight container once fully cooled.
Notes
- For extra crunch, sprinkle Parmesan midway through baking.
- Add dried herbs or chili flakes for flavor variations.
- Store up to 2–3 days; refresh in low oven if needed.
- Use yellow squash, beets, or sweet potatoes for variation—adjust bake time.
- Air fry at 250°F for 15–20 minutes, shaking halfway.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 60
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
