Crunchy chips are so satisfying--even when you swap in zucchini for potatoes. In fact, you might even find you like these baked zucchini chips even better than potato chips. Source: Diabetic Living Magazine, Summer 2019

Beth Lipton
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 225 degrees F. Line 2 large baking sheets with parchment paper.

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  • Slice zucchini 1/8 inch thick (a mandoline slicer is useful for this). Arrange the slices in a single layer on the prepared pans and pat dry with paper towels. (The slices should not overlap, but it's OK if they're very close together.) Coat lightly with cooking spray. Sprinkle with lime juice, chili powder, and salt.

  • Bake for 1 hour, switching the positions of the pans halfway through. Turn the zucchini slices over and continue baking until golden and no longer damp, 45 to 55 minutes more. (After the first hour, check every 5 to 10 minutes and remove any darker slices as they are done.) Transfer the zucchini chips to a wire rack to cool.

Tips

To make ahead: Store in an airtight container for up to 1 day. If chips lose their crunch, spread on a baking sheet and toast briefly in a toaster oven to crisp.

Equipment: Parchment paper

Nutrition Facts

72 calories; 4.3 g total fat; 0.4 g saturated fat; 319 mg sodium. 530 mg potassium; 7.7 g carbohydrates; 1.9 g fiber; 5 g sugar; 2.5 g protein; 499 IU vitamin a iu; 37 mg vitamin c; 48 mcg folate; 34 mg calcium; 1 mg iron; 37 mg magnesium;