Sunday, March 11, 2012

Baked Zucchini Chips


Well I said last week that I'd probably be up to my old tricks by now.

But much to my own surprise, I decided to try another 'healthy' recipe I've been thinking about - zucchini chips!

If you ever look at the sidebar of my blog that lists 'popular recipes' you will see that Apple Chips are number one.

They have been for a while now, but the funny part is that they are number one by a landslide.

Mr. Vittles occasionally looks over my shoulder while I'm reviewing my blog's stats, and he is always so amused by the fact that the Apple Chips completely dwarf every other post.

This fact is absurdly evident by a bar graph that shows the top 10 posts' all-time number of views... basically one long bar, with a whole bunch of short ones beneath it.

Up until this week (when Cheesy Bacon Oven Chips suddenly blew up on Pinterest) the Apple Chips had four times more views than the 2nd most popular post.

So... in light of people's apparent interest in this recipe, Mr. V decided that I need to make chips out of something else.

And the next, most logical thing that came to my mind was zucchini.


To me, these chips taste kinda like thin & crispy pumpkin seeds.  (I guess that shouldn't be too much of a surprise since they are relatives in the squash family).  Much lighter, but the taste is similar.

And the seasoning possibilities are endless - you can tailor them to your liking.  Garlic, paprika, chili powder... use your imagination!  I went with a basic Seasoned Salt and they came out great.  But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit - these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much!


Baked Zucchini Chips

  • 1 zucchini 
  • canola cooking spray
  • seasoned salt, or other seasoning(s) of your choice

Preheat oven to 225 degrees Fahrenheit.  Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil.  Set aside.

Slice zucchini into thin medallions, about the thickness of a quarter.  (You can either use a knife & a very steady hand, or a mandoline slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray.  Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate.  These shrink considerably in the oven, and if you use too much it gets very concentrated.  It's better to end up underseasoning and add more later.)

Place in preheated oven and bake 45 minutes.  Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking.  These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out.  One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).

Original Recipe

192 comments:

  1. Truly something I will be trying this summer with my own zucchini.

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    1. I baked mine at 425 for 30min. 255 just made them soft. I also used olive oil instead.

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    2. Some readers are complaining of them being soggy,I have a suggestion I myself haven't made them yet but will give it a try>I suggest small zucchini,sliced paper thin lat them out on a paper towel make sure all water/juice are dry,then I would spray the cookie sheet very lightly w/oil and sense salt draws water out of food I'd leave the salt off until they have been turned because you can still salt them when they are crisp just give them a light spray of oil then shake or grind away and at that time I would sprinkle with bits of shred cheese and bits of bacon,because I am doing the low carb thing will let you know how it turns out.

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  2. And they're tasty, are they? They certainly sound good. I hope they count as a serving of vegetables!

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  3. Just to add - I pinned this to Pinterest and it was repinned 40 times in a span of about 5 minutes. So, yes, I think your "chips" are quite popular.

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    1. hi how did you pin to pinterset???please help!

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    2. Hi! There are a actually few ways to pin to Pinterest... but if you are on this website, and you already belong to Pinterest, you can click on a bookmark called "Pin It" that you would have downloaded onto your web browser when you became a member. A screen will come up with different photos from this page. Click on the one you want, and then a smaller box will come up to label your pin & choose your board. You can also re-pin someone else's pin on Pinterest, onto your own board. Hope this helps!

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    3. Another way to use up those zucchini this summer!

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    4. I baked as directed but chips came out very soft. What did I do wrong?

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    5. Did you cut them thin enough? Oven temps can also very from one oven to another. Maybe the temp was not at 225. Maybe just bake them longer.

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    6. there is another recipe on pinterest that uses a baking rack, that way the chips are not sitting in any moisture.

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  4. awesome! i have a zuke just waiting for this recipe!! anne

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  5. Wow, these look awesome! I pinned your cheesy oven bacon chips ...I just happened to get online like 2 minutes after you'd posted it, and it had tons of repins almost instantly. Congrats on making such popular food, and THANKS!!

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  6. I LOVE this recipe! makes me want to rush out and buy some zucchini!

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  7. Thanks for the recipe! Can't wait to try! Found you through Pinterest!

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  8. Your zucchini chips look like they would instantly satisfy my salty/crunch craving and I'd feel awesome about the vitamins in the snack! I made turnip and beet chips last week, which I enjoyed, but your chips look like they turned out nice and crunchy...some of mine were still a little soft. Hope you're having a great weekend!

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  9. I just took these out of the oven & such a simple thing turns out to be so delish! I pinned it & hope some of the 26 repins (in 10) will get some visitors for you! ;-) Come & visit me.

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    1. I'm so glad you enjoyed them Eva!! Thanks for your comment & support :)

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  10. These are awesome! My mon and I have been doing this for awhile. We also have tried squash, carrots and potatoes, all are wonderful and both of my kids love them.

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    1. did you use an oven for the squash, carrots, and potatoes or a dehydrator?

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  11. You are brilliant! I am always looking for new ways to cook zuchinni and I never would of thought of this. I need to make these. I might have to go buy some zuchinni right now.

    Christine @ Projectsaroundthehouse.blogspot.com

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  12. Love these chips!!! Will try this out soon!

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    1. Ambika, I hope you'll let me know how they turn out for you! :)

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  13. great idea! i always end up with WAY too much zucchini. maybe this way my kids will actually eat it! :)

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  14. Thanks for this recipe. I've never tried zucchini chips before, and I'm looking forward to making these. Seem simple enough. :)

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  15. These sound delish. I do not have any zucchini right now but have squash and I am going to attempt it tomorrow with the yellow squash.

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    1. That sounds great, let me know how it turns out Missy!

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  16. I love making veggie chips and wull definitely be trying these! :D

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  17. I saw this recipe and thought it looked like the perfect snack to accompany my all day Sunday study session...went out and bought some zucchini right away, and they're in the oven now!

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    1. Good luck with your studying Katy! I hope you enjoyed your snack :)

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  18. Found this on Pinterest! LOVE the idea and that they fit into my low carb eating! Can't wait to try them and check out some of your other recipes! And I LOL'd that you call your hubby "Mr Vittles!"

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  19. Hi,
    I found this recipe via Melissa@ibreatheimhungry on PINTEREST just now - they look amazing. One quick question - is it 225 degrees F or C?! Sorry, I know that's a stupid question but I'm in the UK and we use degrees C over here - just don't want to get it wrong! thanks for posting - can't wait to try these!!

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    1. Hi Jo! Sorry, that's 225 F. Not a stupid question at all :) Hope you give them a try!

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  20. Do you have the nutritional information with the recipes?

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  21. Do you have the nutritional information with the recipes?

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    1. Hi April, unfortunately no but if you want to figure it out yourself there are some good websites out there that provide general data. http://nutritiondata.self.com/ is one. Thanks for visiting!

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  22. oh my dog, these seem PERFECT for me! i crave salty snacks and i really am not a cook. these seem easy and tasty. thanks for the recipe!

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  23. Sounds yummy! I have some that need to be cooked soon before they spoil. My problem is that I don't have parchment nor non stick foil :( Any ideas? It's 15 miles to the nearest store. I do have a well seasoned stone cookie sheet???

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    1. Hi! A seasoned cookie sheet will probably be ok, but make sure you grease it well! These are pretty thin in order to get crispy.

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    2. in a pinch, i would think, you can use a brown paper bag from the grocer. i use it for my shortbread cookies and they come out nice and golden on the bottom. no sticking to the pan or bag.

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  24. Thanks for yet another terrific recipe and a great way to use zucchini! I am one more who is pinning this to Pinterest to spread good word of you there.

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  25. Question: Do you rotate the baking pan or flip the zucchini chips? These look awesome and I'm gonna make these tomorrow!

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    1. Hi Erica, I rotated the pan but I didn't flip the chips :)

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  26. Oh no! One mistake when I was in a hurry and I ruined my first batch! I didn't realise that you meant fahrenheit and turned my oven to celsius. Let's just say the smoke drew my attention quick smart! My second batch are in there now, I hope they work!

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    1. Hi Jen, since you are the second person to mention that I added "Fahrenheit" to the recipe. Sorry for the confusion, I hope your second batch came out ok!

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  27. they look yummy wish i could zip them to my ziplist

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  28. I tried these and you were right, season less (mine were a little salty). Mine were soggy and not crispy. Any suggestions?

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    1. Hi! I would suggest either cutting them thinner, or leaving them in the oven a bit longer so they get crisp.

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  29. These look amazing! I am trying asap. And you've got me interested in your Cheesy Bacon Oven Chips so I'm going to check out that post next. I roundup a list of healthy potato chip alternatives and hope you don't mind I added your zucchini chips (full credit to your blog of course!) You can see it here -->

    Healthier Alternatives to Potato Chips
    http://www.skinnyscoop.com/list/eden/healthier-alternatives-to-potato-chips

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    1. I don't mind at all Eden, in fact I'm flattered! Thank you for including these at Skinny Scoop!! :)

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  30. I'm in the middle of making these now. I just turned my pan 5 minutes ago. I think I might have done something wrong because the "chips" are just soggy zucchini circles. I didn't have canola oil, so used olive oil. Do you think that's the problem? I sprayed the pan, lightly sprayed the chips, seasoned them and...well...they're really soggy. :-( Any suggestions would be appreciated. I love the concept of these! We grow zucchini in our garden and I could easily eat these every day for the rest of the summer! THANK YOU!

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    1. Hi, I'm sorry it didn't work out for you - I would recommend either slicing them thinner, or baking them longer (or both!)

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    2. This happend to me as well! I've left them in a lot longer, like almost double the time! theyre still soggy :/ i cut most of them pretty thin! really thin actually, some of them are so thin theyve almost cooked to the pan and dissapeared. lol. i tried turning the temperature up now to 300. :( i hope they come out good! I've been looking forward to them. Could it be because i put two pans of them in? My zuchinni was HUGE. i still have half left!

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    3. Anonymous, besides my original tips another reader also pointed out that if you use a bigger zucchini it may be more moist (and therefore not crisp as easily) - may help to use a skinnier zucchini. The two pans also may be affecting it. I only cooked one pan. I hope they still come out ok for you!

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  31. I've tried this several times, following the recipe exactly, and my 'chips' always come out as soggy zucchini circles. Any thoughts?

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    1. Hi Erin, see my response to the comment above! I am sorry yours didn't come out well!

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  32. Before my friend and I try this amazing-looking recipe ourselves, I want to clarify one thing - you have to bake the zucchini chips for about 75-90 minutes total?

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    1. Hi! Yes, that is correct ... depending on how thick yours are cut, you may need to leave them in for longer if they are not crispy at that point. Good luck! :)

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  33. I'm on the Elimination diet (for my breastfeeding baby) right now and Zucchini is the ONLY veggie i can eat for 2 weeks. So glad i stumbled across this (yay pinterest). I'm starting to get tired of steamed, and I'm desperate for something to "snack" on.

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    1. Oh I bet, wow, well I hope you enjoy these! :)

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  34. Hi! Wonderful recipe, and I will be trying it. When you say 'rotate baking sheet', what do you mean?

    Sorry for the stupid question, I'm quite the novice in the kitchen :)

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    1. Not stupid at all! You just turn the pan around on the rack in the oven - so the part that was facing toward you when you open the oven door is now facing the back of the oven. This helps everything on the pan bake more evenly. Hope this helps!

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    2. Thanks, that helps! Flipping the chips, would that help too? or is that unnecessary?

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    3. Probably not necessary, I didn't - but if you want to I'm sure it won't hurt anything :)

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  35. I have just made these. They are fantastic. My only complaint is that there aren't enough. I used one courgette and sure enough, they do shrink. Next time i'm going to use about 5, and even then i'm not sure that will be enough! YUMMY. Thanks!

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  36. Hi Maggie,
    I was so excited to run across your blog and just shared the recipe - looking forward to making them this weekend as I often struggle for a good no grain option to take with me and indulge in some yummy salsa with my family while at the many mexican fare restaurants here in Austin :) Thanks so much for sharing! http://inspiredeats.net/2012/04/18/baked-zucchini-chips/

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  37. Oooh I'm so glad I stumbled across your blog. I love all things crispy ~(especially the really unhealthy oilier-the-better potato chip kind). Veggie chips are so yummy but expensive to buy... this is something I'm definitely going to be making. Thanks for sharing. Yummmmm!

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  38. I have what may be a dumb question... Will they get soggy if I put them in a ziplock bag to take to work the next day?

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    1. Not a dumb question but unfortunately I do not have the answer for you - I ate them all in one sitting! I'm not sure if they'll get soggy, exactly, but my guess is they won't be as crispy... I just don't want you to be disappointed.

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  39. Tried to make them but most of them did not get the crunch I was expecting... Not sure why. With one big zucchini, I had to lay them on top of each other since they did not fit one cooking sheet... Do you think this is the reason they did not get crispy?

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    1. Yeah, they really need to be in one layer... also if they don't seem crunchy enough you can just leave them in the oven a bit longer. I would use two cookie sheets if you have too much to fit on one in one layer, and switch the sheet positions (ie bottom sheet with top sheet) halfway through so they cook evenly.

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  40. ooh! these sound yummy! will add them to my to make list.

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  41. Made these tonight and was disappointed. Cooked them for over an hour and they never got crispy. I followed the instructions to a T. Suggestions???

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    1. Hi Lindsay, they should be cooking for a MINIMUM of 1 hour and 15 minutes, depending on how thinly you sliced them. If you want to give it another shot I would recommend slicing them thinner, or baking them longer. As long as you keep an eye on them so as not to burn, the chips can stay in the oven as long as it takes them to get crisp.

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    2. I have cut them thin and the thickness you recommend and 2 hours later they are still soggy and not crisp. I need to ask what type of oven are you using?

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  42. I love thesae kinds of unique and healthy recipes! I'll have to try this! Thanks!

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  43. Yum! They look delish!! I think I will try them in my food dehydrator. I really will not want to run my oven for two hours in the summer to make these! I think an perimeter is in my future- thanks for the inspiration!

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  44. My oven is preheating, the zucchini are sliced~just trying to decide what seasoning to put on them! Love the idea of this recipe~I know there going to be delicious!

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  45. These look awesome, but I just wanted to suggest using a healthier oil. Canola oil is NOT good - it is mostly genetically modified.

    The healthiest oil that is very comparable and withstands high temperatures well is Grapeseed Oil, which you can find in health stores. Yes, it is more expensive, but it is a lot better for you, and I'm sure it would do the job just as well.

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  46. Hello, I tried to do the chips last night but it didn't work LOL... I'll try again tonight when I get home.

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    1. I'm sorry it didn't work for you Bella... were they not crispy enough? Try either slicing them thinner, or leaving them in the oven longer. Good luck!

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  47. I don't have any zucchini, so I'm trying this with yellow squash today. I can't wait to see how it turns out. Thanks!

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  48. These were absolutely fabulous!So good, in fact, we were eating them out of the oven. My daughter and I devoured a whole zucchini and a summer squash in less than 3 minutes! I barely sprinkled just a tiny bit of season salt on them before baking. It was almost more than plenty. A little truly goes a long way. No more not knowing what to do with all of my garden zucchini!

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    1. Thanks for sharing your nice comments! I'm so glad that you liked them :)

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  49. This is so yummy and simple, I love it :-)
    http://happybodyandmind.blogspot.com
    Irina

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  50. im making them now and their good, but they take WAY longer to bake then the recipe stated. its been 90 minutes and its still soft and mushy. i suggest baking at a way higher temperature

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  51. This did not work...225/2hrs and they were still juicy zucchinis. Let's just say that after waiting 2hrs, I was bummed! It's not my oven, every other recepie I try comes out perfect. Are you sure it's 225???

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    1. Yes, definitely 225... the idea is to slowly dry them out, a 'way higher' temperature would probably burn them. Perhaps they were sliced too thickly? I made this recipe as I posted it, and they came out just as you see in my picture - thin & crispy. I'm sorry it didn't work out for you!

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  52. Hahaha, I think Mr. V was right. We definitely needed another 'crisp' recipe. I can't wait to try these when the zucchini in my garden are ready. Thanks!

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  53. What kind of seasoning did you use?

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    1. Hi! I just used plain old seasoned salt from the grocery store but you can do a lot with these... use whatever spices you like! :)

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  54. Thanks for sharing this. I can't wait to try them.
    http://www.memoirsofmeandmine.com/

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  55. I made these last night, and they were amazing. Hubby and I ate them straight off the cookie sheet standing by the oven. They didn't even make it to a bowl.

    Are you ok with folks pinning your content? I'm always hesitant to pin something if the blogger doesn't have a pin button, given Pinterest's TOU. But I'd love to pin this if you don't mind!

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    1. Hi Shawna! I'm so glad that you and your hubby enjoyed them!! And you can definitely pin anything on my site, I'm flattered that you would ask :) Thanks for stopping by!

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  56. mine came out soggy. Only 2 out of like 20 slices came out crispy. Any suggestions?

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    1. Hi! Yes, you can either cut them thinner, bake them longer, or a combination of both. The baking time listed is just a guideline - mine happened to be done in that length of time with the thickness I cut and also my oven. But if yours are not crispy yet, keep baking. Hope this helps, good luck!

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  57. I JUST got some fresh zuke's from my brother's garden this afternoon and found this recipe. Coincidence? I think not! Can't wait to try this.

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  58. I love the whole concept of this recipe and I really appreciate you posting it. I did try this recipe last night and I felt I needed to let you know I wasn't happy with the outcome. I sliced them thin, but trying to eye what a quarter-size slice would be is pretty hard. I baked them at 225 degrees,,,1st for 45 min., then rotated the pan and baked for another 45 min., and they still were floppy soft so I tried another 20 min. I took them out and left them overnite, but they are still soft. Next time, and I'm sure there will be a next time, I will use a mandolin slicer (to get that quarter size), and I will change the temp to 250 degrees. Also, I won't season them until they are done as they shrink a lot and the Season-All became concentrated, just as you said it would. Thanks again.

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    1. I'm sorry you didn't enjoy them :( As I recommended to other readers that had a similar problem, they either have to be sliced thinner or baked longer (or both). I have only tried this recipe once and posted it as I made them, so that's really all I can speak to. Perhaps my oven runs hotter than others'.

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  59. Trying a yellow squash right now... will let you know how it turns out:0 I use my mandolin and sliced it very thin.

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  60. Since they are supposed to be sliced so thinly, just a little bit of zuchini takes up a LOT of space on a baking sheet... and I have a large family. I wonder if I could do a second layer using a cooling rack placed on top of the 1st layer baking sheet? (the kind with the drop down legs, not pressing directly on the 1st layer). Or just lower my upper rack to just a few inches above the baking sheet and doing a second baking sheet on it? Has anyone else had this issue?

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    1. You could probably put them on separate baking sheets and rotate the sheets onto opposite racks halfway through. That might work better than using a cooling rack on top of a baking sheet, because there is no good way to switch them.

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  61. I haven't tried this recipe yet, but I will because it sounds delish. I read all the comments and see that some people had problems with them getting crunchy. I wonder if sweating the zukes with salt would help at all. This is supposed to draw out some of the moisture. Just wondering.

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    1. I can't say yes or no as I haven't tried it, but I'd think that getting some of the excess moisture out could definitely help!

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  62. Just made these today and let me say, they are delish! Thank you for the recipe!

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  63. its over 100 degrees here today. i decided to crisp my chips outside. not dry yet, but im sure they will be soon. thank you for your recipe. my oven is on the fritz and i cant make any zuchinni bread. hooray for zuchinni chips.

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    1. That's very inventive, I like that idea! I hope you enjoy, try to stay cool :)

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  64. I just threw some in the oven with sea salt, chili powder and cayenne. I've already gotten 10 zucchini off two plants in my garden!

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  65. Did anyone have success using grapeseed or olive oil on these?! I want to do em' but I won't use canola..

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    1. I think either one will work for this recipe, the olive oil might just add a stronger taste to them.

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    2. Ok, I used a Wildtree grapeseed garlic oil and they were awesome! I bought a wider zucchini so they don't shrink up as much for next time ;-) Thanks!

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  66. Hi! I'm very excited about these, however, they've been in the oven for almost two hours and they aren't crimping up at all. Any suggestions?

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    1. Hi Caryn, I'm so sorry they are not working out - you can try increasing the temperature a bit (try 25 degrees?) and continuing to bake them. Yours may have been sliced thicker than mind. I hope you can save them!

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  67. Made these today w/ cajun seasoning and they turned out awesome!!! Thanks for the fab idea!

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  68. I have my third batch in the oven! These are great!!! I am using up my zucchini from my very productive 2 plants. The kids (and hubby) actually LOVE them! ;-) thanks for the great recipes and ideas! You rock!

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    1. That's awesome, I'm so happy that you and your family are enjoying these! Thank you for your sweet comments :)

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    2. Can I keep these for a few days in a brown paper bag? Any suggestions? Thank you

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    3. I actually didn't have any leftover so I can't say... you can give it a try, but I'm not sure if they will stay crispy?

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  69. I am a new follower. Found you through Pinterest. Can't wait to try these chips! (and the apple ones too)

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  70. Will be trying these soon. Thanks!

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  71. Do you think this will work with cucumber?

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    1. Hi! I don't think cucumbers will work, they probably have to much water in them.

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  72. Chips made out of beets are so tasty too (and I hate raw beets)

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  73. I don't know what I'm doing wrong, but I've tried these every way possible and failed. They look soooo good.

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    1. I wish i could help you Michelle... they seem to be working fine for some but not others and I can't figure out why! I'm so sorry they turned out badly for you :(

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  74. I love zucchini and this recipe looks delicious! Zucchini is a great healthy food choice to add to your diet. Eating healthy will help you look and feel great.

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  75. Just made them...then devoured them...must make more. So so good!

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  76. I just made them and they are AWESOME!! I used a mandolin slicer to keep them nice and thin. I used regular cooking spray and some of my own cajun spices. They came out nice and crunchy. Thanks for the recipe!! :)

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    1. So glad they worked out for you Micki, thanks for sharing your comments!

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  77. After reading the good comments and disappointments, I think you might also might make sure the zucchini is not too big - bigger ones are more watery. Am going to go turn on my oven now and give it a try as well. :-) thanks

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    1. That's a great point, Kathryn, I never even thought of that! Could definitely be why some people are having different results than I did. Thanks for so much for pointing that out!! Hopefully it will help some other readers when making the recipe.

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  78. THIS IS TO ALERT YOU TO FACEBOOK PAGE Culinariafusion-Culinary Consciousness Cookbook, they have posted your Zucchini chips picture. MOST PICTURES ON THIS PAGE ARE STOLEN FROM DIFFERENT WEBSITES. EVEN THE CAPTIONS AND COMMENTS HAVE BEEN LIFTED FROM VARIOUS PLACES ON THE INTERNET. NO CREDIT HAS BEEN GIVEN TO THE REAL AUTHORS OF THESE RECIPES. AS MENTIONED IN THE POST BELOW, PEOPLE ARE BEING MISLED INTO THINKING THAT THESE PICTURES ARE OF DISHES MADE BY THE OWNER OF THIS WEBPAGE FOR THEIR UPCOMING COOKBOOK.

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  79. I just turned the pan around! Some of them are already changing colors/browning! I had my oven at 225 (but my oven runs hot, so it is probably 250 on a standard oven), and my zucchini was cut VERY thin. I didn't have non-stick foil or parchment paper, so I used regular foil and just sprayed heavily. I seasoned mine with Organic Garlic Salt! I'm so excited for them to come out of the oven!!

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  80. I am trying these right now, found this on Pinterest. Am very excited to try them!

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  81. Still waiting for a sweet potato version. Get to it! ;)
    Beth in Chicago

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  82. SO Fantastic! Thank you so much! Glad to have found this site and can't wait to try the famous apple chips!

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  83. I know that if you want to keep potato chips fresh, you can put them in the freezer, do you think this will work with zucchini chips?

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    1. I've never heard that trick,but it might! Could be worth a shot if you end up with leftovers :)

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  84. I don't know what i did wrong. I baked at 225° (425 F) during 50 min, and when i wanted to turn the slices they were so wet that they all broke up. Not so hot ?

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    Replies
    1. Hi Setjay, I'm really sorry you had difficulty - the temp is supposed to be 225 F not C though, so I'm surprised they weren't burnt to a crisp after 50 minutes! In any case, what I suggested to others with this problem is to either slice them more thinly or bake them longer (or both). Another reader also pointed out that if you use a bigger zucchini it may be more moist (and therefore not crisp as easily) - may help to use a skinnier zucchini. Hopefully this helps!

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  85. I cooked these for approximately forever (surely over 100 minutes total) and they were worth every tantalizing second. With patience they do crisp, and it's utterly fantastic. The only problem is that I'll have to quit my job so I can make ten batches of these per day :)
    Thanks for the recipe!

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    Replies
    1. Haha yeah they take a while, best to do it on a day you're planning on hanging around the house :) Glad you enjoyed them though!

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  86. I love chips and this seems a lot better for me!
    I'm going to try this later.

    Do you mind if I share the recipe on my blog? (with full credit and links to you ofcourse)
    If not, no worries.

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    Replies
    1. Absolutely, I am flattered that you would be interested in sharing the recipe :) Enjoy!

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  87. Can you use olive oil instead of canola oil?

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    Replies
    1. Hi Jana, I'm sure olive oil would work fine if you have a mister (or store-bought spray can of it).

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  88. Sauces and marinades can add interesting flavor variations to your homemade zucchini chips. Hot chili lime or hot mustard makes some great hot and sour zucchini snack chips that are healthy, low fat, low salt and low carb.

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  89. I really want to try these but do not see any successful reports. Everyone's experience seems to leave them with soggy zucchini rounds. Can someone please provide tips since this recipe doesn't seem to work in most cases?

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    1. While there are many comments from people having difficulty getting these crisp, there are also many comments from people who had success and thought they were great. My tips for those who had trouble were to use a medium/small zucchini b/c larger ones have more moisture. Also be sure you are slicing them thinly, and if they are still not crisp after the recommended amt of time, then bake them longer until they are. One reader suggested using salt to draw some of the moisture out prior to baking, but i haven't tried this personally. Hope this helps!

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    2. I am strict paleo and love the idea of this chip. I tried these today and actually experienced very dry, tasty, but burnt chips. I used my cuisinart food processor's thin slicing blade but I think those slices, while approximately a quarter's thickness, were too thin. However, I have a convection oven which could have contributed to the excessive drying. I will try this again tomorrow but will use the thicker slicing blade. If this is better I will follow-up so you can pass the tip on to your other reviewers.

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  90. I had trouble with these as well, they took a long time and got burned in the middle while the rest stayed soggy...definitely going to try again, they look so delicious!

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  91. Tried these a couple nights ago and followed the directions precisely. Turned out perfect! Whole family loved it (including the baby & husband). To those who had trouble - perhaps too much oil?

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  92. got so excited about these; had extra zucchini; decided to use it. I sliced them really thin, and they took FOREVER to crisp- easily two hours. And then I couldn't get them off the pan- they just crumbled. So, I have zucchini crumbs.

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  93. I tried this out and they turned out really well! I just salted them and they tasted vaguely like zucchini fritti minus the oily coating! They were great, can't wait to try them again!

    Here's the blog post: http://netflixandnutella.com/2012/10/22/away-with-the-summer-days/

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  94. Thanks for the recipe! I just finished eating these. For the most part I was able to cut them thin enough. But a couple that were sliced a little thicker did not brown like the others.

    Also, I recommend getting as fat of a zucchini as you can find. Mine was pretty skinny and the oven shrunk them a lot. They were about the size of a quarter after baking. I plan on trying this again next week. Maybe I'll try squash next time because they tend to be wider.

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    Replies
    1. You're welcome, I'm glad you liked them! The only problem with the wider squash is that they tend to have a lot more moisture. So that could create a whole other set of issues for you. You are probably better off sticking with the skinnier ones.

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  95. These look and sound delicious though I would move away from using canola oil. Canola is a GMO crop. You can learn more about what that means here: http://www.responsibletechnology.org/gmo-education. Wishing abundant health to you and your followers, Kt.

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  96. I wish this came out right for me, but like others have mentioned, it came out soggy, rubbery, and well...really gross. :( I cut the slices pretty thin, rotated the pan and even flipped the "chips" when I got desperate, thinking that would work. If anyone figured out how to fix this problem please let me know!

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  97. After reading all the unsuccessful attempts from the other posters, I was skeptical mine would work out. the first batch came out okay, but some were soggy in the middle. I'm sure it's because I didn't follow the instructions exactly - I flipped them over during baking.
    For my second batch I decided to follow the instructions explicitly. I didn't flip them, just rotated the pan. but while the first batch was baking I thought I would try drying the slices out a little by laying them between paper towels and placing the cutting board (it's heavy) on top of them, all while the first pan was still in the oven. It totally worked! I'd recommend following her instructions to the letter, but also drying out the slices a little before baking. Good luck!

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  98. What I truly appreciate about this recipe is it's simplicity & devotion to this succulent squash variant. Too many baked zucchini drown out its natural flavor with egg, cheese & other whatnot. Me? I like the listed recipe. I might also go wild & LIGHTLY spice the chips with a green Za'atar -- that's ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, salt, & sumac -- served w/Greek yogurt spiced with fresh dill, garlic salt & a dash of balsamic vinegar.

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  99. Found this recipe on Pinterest. Trying it right now!!!

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  100. Extraordinary work you folks are doing with this webpage.
    recipes for salad

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  101. both of your zucchini and apple chips
    looks great. i will have to try when zucchini
    season arrives. thanks for sharing your
    recipe.

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  102. I just made these and they failed miserably!! So disappointed! Thinner zucchini too, but they were only in the oven for 25 minutes and half are burnt while the other half are soggy/burnt. Follow the recipe to the letter! I had similar problems with your loaded baked potato chips too. When I made that recipe, the potato slices fell apart before I could even get them on the pan. Any suggestions???

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  103. Thank you for the great idea! I made some tonight...I sliced them very thin (they were smaller zucchini) placed them on a foil lined cookie sheet sprayed with Olive oil cooking spray then added spray on the top & onion powder & seasoned salt (not too much)...I did the first batch at 350 & some of them burned (got distracted on a phone call) the next batch I did at 315 degrees F & turned the pan every 5-7 min til they were done how we wanted them...I did not time the total, but I'd say less than 30 min for sure...we will be doing this lots! They were eaten right off the pan--no extra dishes for serving :)

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  104. On Pinterest it says to bake at 425 but your recipe calls for 225 - which is correct? I had the same problem as many others and thought maybe that was the issue? Thanks! Kyndal
    (they still tasted good - just shrunk to the size of a dime! lol!)

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    Replies
    1. Hi Kyndal, it's 225 degrees Fahrenheit as written in the recipe. I love Pinterest but I find it annoying when people put too much info in the description - if there is wrong information and it gets repinned over & over without people changing the description then the mistake gets perpetuated! Grr... Anyway hope you still enjoyed these. They shrink quite a bit regardless, hence my photo comparison :)

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  105. Am I reading this correctly - it takes nearly 2 hours to cook these? or do you rotate them 30 minutes into the 45 minutes?

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    Replies
    1. You would first bake them for 45 mins. THEN rotate the sheet. Then bake an additional 30-50 minutes, or until they are done. Hope this helps.

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  106. It would have helped if I had read more closely that they should be as thick as a quarter! I used the #1 setting on my mandoline and they turned out tasty, but they fell apart like the remnants at the bottom of the chip bag. It was almost like eating flavored parchment paper! My fault for sure. I will definitely try again with a thicker slice!

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  107. My not very well made mandoline produced varying sized results. I was paranoid based on previous comments about maybe them being too thick, so I used the super thin ones and put the thicker ones away. They ended up being wayy too thin, but still edible and yummy. I just made the thicker ones and funny enough they were also super thin after baking - but definitely firmer. I'm so happy. the 45 minute - turn- 30 minute combo worked perfectly. I used the convection setting on my oven. Thanks so much!!

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  108. My daughter and I have been doing Atkins but miss the snacking...I was really excited to try these just to satisfy the "chip" craving. I added the spices toward the end as I have a habit of over-doing the spices. They were wonderful!!! Thanks so much for sharing the recipe!

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  109. I made these at home with a regular oven at 225 for a little over an hour. The one thing I did in addition was salt and drain the sliced zucks in a strainer for about 20 min. They were crispy as ever. The second time I sliced them a little thicker hoping for a more substancial chip...not so much. I had them in the oven for over 2 hours and still not crisp. Plus I did not salt and drain them this time...I think this may be key. Another point to make is that when I salt and drain them, they don't need ANY more seasoning...mine were way salty. I don't know if you can rinse them, but I may try this next time. I won't give up until I get this recipe right. As a lifetime low carber, these are going to be my crunchy snack! :) Thanks for sharing!

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  110. Also, I used coconut oil and just melted it then brushed it on the cut zucchini. I'm sure you can use whatever type of oil you like.

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  111. Fabulous recipe and equally fabulous tip on the salting/straining tip for maximum crisping and "crunch factor" considerations Kristi H!.....My swedish mother-in-law uses the very same techinique for her cucumber salads to extract the maximum amount of liquid before adding a yogurt/dill dressing.

    I am seriously considering the purchase of a dehydrator for recipes such as these....Perhaps even more effective and clearly less energy utilized!...

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  112. I am so excited to make these. I have all the ingredients and supplies to make them which is awesome since I am living in China.

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  113. These look really yummy! I will be sure to try them soon. (found them on pinterest by the way, so that seems to be your best resource)

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  114. My almost-2-year-old grandson and I are enjoying these as I type. For those who experience soggy chips, my tip is to make sure your cookie sheet is not crowded. I used 2 large pizza pans for 1 good sized zucchini, leaving space all the way around each slice and they came out perfect. Thank you!

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  115. Good afternoon (almost evening).

    I just had to try these as an experiment for myself. I took pictures along each step.

    The first thing I did, was preheat my oven. Unfortunately, I set it too hot, and lowered it when I put my zucchini slices in. The first batch were dark and crispy after 30 minutes. Won't preheat hot next time.

    But they were still tasty. The second batch came out much better. Some were brown and crispy while others barely browned but were still very crispy.

    I had great success in my book and enjoyed this very much! Thank you for posting this.

    I put my own pictures of how I did it on my blog, and mentioned that I found the instructions here!

    Now I can stop buying the expensive ones!

    Cj

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  116. Sandy from Little RhodyJuly 6, 2013 at 4:18 PM

    Does anyone out there have a recipe for squash flowers. We had a family friend when I was growing up and she would take the flowers from our squash plants-any kind of squash I imagine, but she would make what I would call a fritter out of the flowers. She was a very old Italian lady and would not give out her recipes-they were family recipes passed down thru generations, but she would not give my mother or I the recipe. On Summer days I long for one of Etta's squash flower fritters and would love to have my own recipe to make them. I've looked in books and thru the internet but I can not find a recipe. I only know there was only 4 ingredients to the recipe-real simple.


    Thanks
    Sandy

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    Replies
    1. http://italianfood.about.com/od/aboutingredients/a/aa051800.htm

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    2. My mother did it with elderberry blossoms. Just beaten egg, milk and flour to make a thin pancake like batter. Dip blossom. Put some oil in fry pan fry on each side, drain on paper towel, sprinkle with sugar and or serve with maple syrup.

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  117. Tried this recipe tonight as we have tons of zucchini from our garden. They are delicious, especially using a salt/spice blend to season them. This can definitely take the place of potato chips for me! However, I found 225 degrees to be way too low a temp to cook them properly, finally had to turn the oven up to 240. I'm sure it depends on how hot and/or fast your oven usually cooks. I'm willing to experiment until I find the best temperature for my oven, because these are great!

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  118. I do this with squash, zucchini and what is even better, cucumbers. They will crisp up and have a really unique flavor after being dried.

    This also works well in the dehydrator.

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  119. These are awful. I followed the recipe and they didn't cook in the time suggested and I had to raise the temp to even begin to cook them. Instead of making them crisp, they burned and the ones that didn't, tasted awful. Threw away the recipe. I used a mandolin to slice them so the size wasn't the problem.

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  120. I just made these today and posted about it on my blog. Thanks for the recipe!

    http://californiagirlincolorado.wordpress.com/2014/03/21/wow-i-am-so-failing-at-this-blog-thing/

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I love reading your comments!

If you have a question or problem you can also feel free to email me at vittlesandbits@gmail.com. Thanks for visiting :)

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