🥒 Sour Cream Onion Jalapeño Zucchini Chips

A light, crispy snack with a zesty kick from Flavor Expedition Co.

Feeds: 4 snackers
Cook Time: 1.5 to 2 hours
Cook Temp: 225°F (107°C)

🧂 PROVISIONS

• 2 medium zucchinis

• 1 tablespoon olive oil

• 1 teaspoon sea salt

• 2 tablespoons Sour Cream Onion Jalapeño snack seasoning

• ½ teaspoon black pepper

• ¼ cup grated Parmesan cheese (optional, but cheesy = yes please)

🔥 PREP STEPS

1. Give 'em a bath. Rinse those zucchinis like they're fresh off the farm (because they probably are). Pat dry.

2. 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.

3. 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).

4. Blot 'em dry. After their salty spa session, pat slices with another towel to remove any lingering liquid.

5. 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. Optional: throw in the parm for a little extra flair.

6. Preheat like a pro. Set your oven to 225°F — low and slow is the move here.

7. Pan it out. Line two baking sheets with parchment. Trust us: your cleanup self will thank you.

8. Single layer slay. Lay zucchini slices in one even layer. No overlaps allowed! Sprinkle with parm if using.

9. Bake & flip. Bake for 1.5 to 2 hours, flipping halfway. Keep an eye on the golden hour — crisp is great, burnt is not.

10. 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.