Healthy and Snackable Zucchini Chips





Introduction: Healthy and Snackable Zucchini Chips

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These scrumptious bites will be gobbled up quicker than you can bake them... and are almost impossible to share. The spices pop as much as the deep golds and dark greens.
Let's get cooking!
  • 4 medium zucchinis
  • 2 teaspoons dried basil leaves
  • 1 teaspoon garlic salt
  • 1 teaspoon dried rosemary leaves
  • 1 to 2 tablespoons olive oil

Step 1: Toss 'Em!

Preheat oven to 250˚F (120˚C).

Cut the zucchini into 3.5mm thick slices. Toss with the spices and oil. Make sure pieces are evenly coated.

Step 2: Lay 'Em!

Lay the zucchini slices out evenly on two baking sheets. Some pieces will overlap, but they'll shrink as they bake.

Step 3: Bake 'Em!

Put sheets on the centre rack of the preheated oven. Bake for 2 to 3 hours until golden brown and crisp. Check every half hour and flip the chips as necessary.

Allow to cool for a few minutes then enjoy!



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    i have to try these next time i make sweet potato chips.....

    Mmm, I love sweet potato chips!! Have you shared the recipe anywhere?

    You bet!

    How long will these hold up if in an airtight container? Do the need to be refrigerated?

    Make sure they're fully cooled before packaging them so that they retain their crispiness. I'd recommend eating them within four days. They do not need refrigeration.

    wow kayanya enyak tuh