Baked Zucchini Chips

Containing only 89 kcal per serving, this recipe satisfies the need for a voluminous snack between meals with its low calorie count.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 1 large zucchini · 44 kcal in the whole recipe
• 1 tsp olive oil · 46 kcal in the whole recipe
• Salt, red pepper flakes, dried oregano

Method

1. Required equipment: Cutting board, knife, paper towels, baking sheet, and parchment paper.

   

2. Set your oven to 180°C and wait for it to preheat.

   

3. Wash the zucchini and use a knife to cut it into thin, coin-sized round slices.

   

4. Spread the slices on paper towels and press down on them to remove excess moisture.

   

5. Place the slices, olive oil, salt, chili flakes, and thyme into a large bowl.

   

6. Use your hands to ensure all slices are coated with the oil and spices.

   

7. Line the baking sheet with parchment paper and arrange the zucchini in a single layer without overlapping.

   

8. Place the tray on the middle rack of the oven and bake for 15 minutes.

   

9. Open the oven and flip the zucchini slices using tongs or a fork.

   

10. Bake for another 10-15 minutes until the edges turn golden brown and slightly firm.

    

11. Remove the tray from the oven and wait 5 minutes for them to cool; they will become crispier as they cool.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.