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Baked Zucchini Chips2gNET CARBS
In the test kitchen

Baked Zucchini Chips

Paper-thin zucchini slices slow-baked until crisp, with a finishing dusting of Parmesan.

Prep15 min
Bake100 to 120 min
Oven225°F
Makes2 cups
Servingabout 1/2 cup
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Ingredients

  • 2 medium zucchini (about 14 oz total)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup finely grated Parmesan
  • Black pepper to taste

Directions

  1. Heat oven to 225°F with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment.
  2. Slice the zucchini into 1/8 inch rounds. A mandoline makes this fast and keeps them even, which helps them crisp at the same rate.
  3. Lay the slices on paper towels, sprinkle with the salt and let sit 10 minutes. Press firmly with more towels to pull out as much water as you can.
  4. Toss the slices with the olive oil and garlic powder, then arrange in a single layer on the sheets with no overlap.
  5. Bake 1 1/2 hours, swapping and rotating the pans halfway.
  6. Sprinkle the Parmesan and pepper over the chips and bake 10 to 30 minutes more, until golden and crisp. Pull off any chips that finish early.
  7. Cool on the pans 10 minutes. They crisp a little more as they cool. Eat the same day for best crunch.
Tip: Any chip that is still bendy after cooling just needs 5 to 10 more minutes. Thicker slices take longer, so keep them even.
Dad jokeMy zucchini chips came out perfect. I guess you could say I really squashed it.

Nutrition per serving (about 1/2 cup)

72Calories
3.4gTotal carbs
1gFiber
2.4gNet carbs
2.5gSugar
3.5gProtein
5.3gFat
399mgSodium

Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.

Know your label

Which of these is a non-starchy vegetable?
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
Quiz yourself in the Diabetic Edition

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Inspired by Downshiftology and A Food Lover's Kitchen. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/baked-zucchini-chips/