Salt & Pepper Oven-Baked Zucchini Chips

Salt & Pepper Baked Zucchini Chips recipe - A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips.

Note from Kare: Gina from Running To the Kitchen is back, this time with an incredible (and incredibly healthy) recipe for oven-baked zucchini chips seasoned simply with salt and pepper. These zucchini chips are my new summertime obsession!

I distinctly remember when salt and vinegar chips became a thing. Pretty sure I was in middle school and when they started popping up in all my friends’ lunch bags, the pleading with my healthy bagged lunchmom began.

I don’t know why, but she never caved to those pleas for the salt and vinegar variety. Something about the vinegar freaked her out I guess (meanwhile I was the kid that would drink vinegar out of the bottom of the salad bowl – give me all the pickled, vinegary things!) but her compromise was salt and pepper baked potato chips. They were ok but just different enough to make me the weird kid in the cafeteria.

Of course, fast forward 20 or so years and I appreciate the effort from my mom a tiny bit more than my 12 year old self did. With summer here and zucchini popping up everywhere, these salt and pepper zucchini chips (oven-baked of course to keep mom happy) seemed like the perfect way to get my chip craving on.

Salt & Pepper Baked Zucchini Chips recipe - A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips.

Often times when you see vegetable chips, you think dehydrator and mandolin, two gadgets I don’t have. Guess what? You don’t need those fancy things. A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips. And yes, you CAN get them crispy without frying!

Salt & Pepper Baked Zucchini Chips recipe - A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips.

It’s all about going low-and-slow in the oven. I know it’s tempting to jack the temperature up and get these done in a quarter of the time but the result will just be burnt edges and soggy centers. Don’t indulge the temptation! Remember that other thing mom would always say? Patience is a virtue, my friend. Two hours won’t kill you and I promise the wait will be worth it when you’re munching on these crispy, perfectly salt and peppered baked zucchini chips.

Salt & Pepper Baked Zucchini Chips recipe - A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips.

Once you get the method down, try them out with whatever seasonings sound good (like vinegar)!

Salt & Pepper Baked Zucchini Chips recipe - A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips.

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