Baked Zucchini Chips

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5 from 1 vote

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www.theconsciousplantkitchen.com

These Baked Zucchini Chips are a healthy, crispy alternative to traditional potato chips. This recipe transforms the summer squash into a delicious snack, seasoned with a blend of herbs and spices and coated with polenta for extra crunch. Perfect for satisfying cravings without guilt, these chips are both nutritious and delicious.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baked-zucchini-chips/ or scan the QR code here ➡️

Prep Time5

Cook Time25

Total Time30

Servings: Servings

Calories: 152.1kcal

Author: Carine Claudepierre

Ingredients

3 small Zucchini
2 tablespoons Olive Oil
½ cup Instant Polenta also called quick polenta
¼ teaspoon Smoked Paprika
¼ teaspoon Salt
¼ teaspoon Cumin
½ teaspoon Italian Herbs

US Customary - Metric

Instructions

Preheat the oven to 400 °F (200 °C).
Line a large baking sheet with parchment paper. Set it aside.
Trim the ends of the zucchini and discard them.
Use a mandoline to finely slice the zucchini and keep the slices in the mandoline box.
Add olive oil, spices, and polenta and toss to coat all the zucchini slices with the mixture.
Pour the zucchini slices onto the baking sheet, and make sure they don't overlap too much. They will get crispier. It's ok if there's some loose, fine polenta on the sheet, but if you have too much of it, it means you didn't add enough oil to coat the zucchini. Simply spray a bit more oil and toss to stick the mixture to the slices.
Spray some oil all over the slices and bake for 25 minutes at 400 °F (200 °C) until golden brown on the edges.
Serve immediately with marinara sauce.

Nutrition