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In the world of healthy snacking, few options are as satisfying as homemade Crunchy Herb-Infused Zucchini Chips. These delicious bites not only cater to your cravings for something crispy but also provide a nutritious alternative to traditional chips. With the growing emphasis on clean eating and healthy lifestyles, zucchini chips have emerged as a popular choice among health-conscious snackers. Made with fresh zucchinis and infused with a medley of herbs and spices, this recipe is an easy way to incorporate more vegetables into your diet without sacrificing flavor. Whether you’re looking for a guilt-free snack, a party appetizer, or a side dish, these zucchini chips are versatile and delightful.

Zucchini Chips

Discover the delicious world of homemade Crunchy Herb-Infused Zucchini Chips! These crispy snacks are not only satisfying but also a healthy alternative to traditional chips. Packed with nutrients, fresh herbs, and spices, they provide a guilt-free indulgence that's perfect for any occasion. Easy to make, customizable, and full of flavor, zucchini chips can be enjoyed on their own or paired with your favorite dips. Elevate your snacking game with this tasty recipe!
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Ingredients
  

2 medium zucchinis

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Optional: 1 tablespoon grated Parmesan cheese for a cheesy twist

Instructions
 

Preheat the Oven: Preheat your oven to 225°F (110°C). This low temperature is essential for crisping the zucchini without burning.

    Prepare the Zucchini: Wash the zucchinis thoroughly and dry them. Slice the zucchinis into thin, even rounds (about 1/8 inch thick) using a sharp knife or a mandoline for uniformity.

      Soak the Zucchini Slices: Place the zucchini slices in a bowl of cold water and let them soak for about 30 minutes. This step helps draw out excess moisture, making the chips crispier.

        Seasoning Mixture: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and black pepper. If you’re using Parmesan cheese, add it to the mixture.

          Drain and Pat Dry: After soaking, drain the zucchini slices and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial for achieving crispiness.

            Coat the Zucchini: In a large mixing bowl, toss the dried zucchini slices with the olive oil seasoning mixture until they are evenly coated.

              Arrange on Baking Sheets: Line a baking sheet (or two) with parchment paper. Lay the zucchini slices in a single layer, making sure not to overlap them. Overlapping will cause uneven cooking and soggy chips.

                Bake: Place the baking sheets on the middle rack of your preheated oven. Bake for about 2 to 3 hours, checking every 30 minutes and flipping the chips for even crisping. The chips are done when they are golden brown and have a crispy texture.

                  Cool and Serve: Once baked, remove the chips from the oven and let them cool on the baking sheets for a few minutes. Enjoy them as a healthy snack on their own or with your favorite dip!

                    Store Leftovers: Store any leftover chips in an airtight container at room temperature for up to 3 days. They will stay crispy if stored properly.

                      Prep Time: 15 mins | Total Time: 2 hours 30 mins | Servings: 4-6 servings