-
Give 'em a bath
Rinse those zucchinis like they're fresh off the farm (because they probably are). Pat dry. -
Slice it real good
Use a mandolin or sharp knife to cut into 1/8-inch rounds. Thinner = crispier, thicker = chewier. Your chip, your rules. -
Salt & chill
Lay slices out on a towel, sprinkle with salt, and let them sit for 15–20 minutes. This draws out the moisture (aka: crunchy insurance). -
Blot 'em dry
After their salty spa session, pat slices with another towel to remove any lingering liquid. -
Get saucy
Toss zucchini in a bowl with olive oil, then season the heck out of them with Sour Cream Onion Jalapeño magic, salt, and pepper. -
Preheat like a pro
Set your oven to 225°F — low and slow is the move here. -
Pan it out
Line two baking sheets with parchment. Trust us: your cleanup self will thank you. -
Single layer slay
Lay zucchini slices in one even layer. No overlaps allowed! -This is when you sprinkle with parm if using. -
Bake & flip
Bake for 1.5 to 2 hours, flipping halfway. Keep an eye on the golden hour — crisp is great, burnt is not. -
Cool it
Let the chips chill on the pan for 10 minutes. They’ll crisp up even more while cooling. Then immediately taste-test five. It's science.
Jalapeño Sour Cream Zucchini Chips
Ingredients
Instructions
-
Give 'em a bath
Rinse those zucchinis like they're fresh off the farm (because they probably are). Pat dry. -
Slice it real good
Use a mandolin or sharp knife to cut into 1/8-inch rounds. Thinner = crispier, thicker = chewier. Your chip, your rules. -
Salt & chill
Lay slices out on a towel, sprinkle with salt, and let them sit for 15–20 minutes. This draws out the moisture (aka: crunchy insurance). -
Blot 'em dry
After their salty spa session, pat slices with another towel to remove any lingering liquid. -
Get saucy
Toss zucchini in a bowl with olive oil, then season the heck out of them with Sour Cream Onion Jalapeño magic, salt, and pepper. -
Preheat like a pro
Set your oven to 225°F — low and slow is the move here. -
Pan it out
Line two baking sheets with parchment. Trust us: your cleanup self will thank you. -
Single layer slay
Lay zucchini slices in one even layer. No overlaps allowed! -This is when you sprinkle with parm if using. -
Bake & flip
Bake for 1.5 to 2 hours, flipping halfway. Keep an eye on the golden hour — crisp is great, burnt is not. -
Cool it
Let the chips chill on the pan for 10 minutes. They’ll crisp up even more while cooling. Then immediately taste-test five. It's science.
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