Oven Baked Zucchini Chips

Crunchy, salty, and guilt-free—these oven-baked zucchini chips are the perfect healthy snack for any Halloween movie marathon.

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Our own summary of the original by Amy Bartlett (Savory Moments) — the full post and photos live at savorymomentsblog.com.

Transform fresh zucchini into crispy, flavorful chips with just a few ingredients and a low oven temperature. The key is removing moisture before baking, then patiently roasting until perfectly browned and firm. Enjoy them as a healthier alternative to potato chips at your next Halloween gathering.

Directions

Slice the zucchini thinly using a mandolin for even thickness (I used a crinkle cutter for a decorative edge).

Arrange the slices on paper towels on the counter, cover with another layer of paper towels, place a baking sheet on top, and weigh it down with heavy cans. Let sit for 10 minutes to draw out moisture.

Preheat your oven to 225°F.

Line two large baking sheets with parchment paper and lightly brush the parchment with olive oil.

Place the zucchini slices on the parchment, brush each one lightly with olive oil, and sprinkle with salt.

Bake for 2.5 to 3.5 hours, rotating the pans halfway through. Start checking at the 2-hour mark and every 15 minutes after. Remove chips that are firm and browned to a paper towel to cool; continue baking the rest until done.