Crispy Zucchini Chips: Discover the Secret to the Ultimate Crunch
Savory, thin-sliced zucchini chips coated in a light cornstarch blend for a satisfying crunch and a garden-fresh flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchini, sliced into thin rounds
- 1 teaspoon sea salt (for sweating)
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon extra salt for seasoning
Instructions
- Slice zucchini into thin rounds and toss with 1 tsp salt; let sit for 20 minutes.
- Pat zucchini slices thoroughly dry with paper towels.
- Combine cornstarch and paprika in a bowl; toss zucchini until lightly coated.
- Toss slices with olive oil to ensure even coverage.
- Arrange in a single layer on a parchment-lined baking sheet.
- Bake at 400°F for 15-20 minutes, flipping halfway through, until golden and crisp.