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Crispy Parmesan Zucchini Chips

Thin zucchini rounds salted and blotted to draw out water, lightly oiled, dusted with fine Parmesan, and baked low and slow into crisp chips.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 450 g, sliced 2 mm thick
  • 1 tbsp olive oil
  • 1/3 cup finely grated Parmesan
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2-3/4 tsp kosher salt
  • red pepper flakes a pinch, optional

Equipment

  • Oven
  • Wire rack
  • Sheet pan
  • Mandoline or sharp knife

Method
 

  1. Lay the slices in a single layer on paper towels, sprinkle with 1/2 tsp salt, wait 15 to 20 minutes, then blot firmly until the surfaces feel matte.
  2. Heat the oven to 225°F, with the fan on if available.
  3. Toss the slices with the oil, garlic powder, and pepper, using just enough oil to sheen them.
  4. Set the slices on a wire rack over a sheet pan without overlap and dust lightly with the Parmesan.
  5. 45 to 60 minutes, rotating at 30. Then turn off the oven, crack the door, and leave the chips inside 10 more minutes.

Notes

Zucchini is mostly water: skip the salt-and-blot and the chips steam and collapse.
Thin, even Parmesan: a thick mound burns or turns gummy.
Too much oil softens chips — a light sheen only.