-
Give 'em a bath. Rinse those zucchinis like they're fresh off the farm (because they probably are). Pat dry.
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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.
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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.
Sour Cream Onion Jalapeño 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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