Baked Zucchini Chips

Don't Make These Mistakes

Use two trays rather than overlapping the slices; overlap is the quickest way to soft chips.

If the chips in the middle of the tray stay soft, take the crisp ones off and return the rest to the oven.

Slice evenly, since a mix of thick and thin slices will never crisp together.

Cooking Baked Zucchini Chips

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line two large baking trays with parchment paper.

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2. Slice the zucchini 3 mm thick, using a mandoline or a sharp knife. Spread the slices on paper towels, cover with more towels and press to blot away as much water as you can.

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3. Toss the slices with the oil, Parmesan, garlic powder, salt and pepper in a bowl. Lay them on the trays in a single layer without overlapping.

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4. Bake for 30 minutes, turning the slices and swapping the trays halfway, until the edges are golden and crisp. Cool on the trays; they crisp further as they cool.

   Mark done Start 30 min timer

Storage and Reheating

Best eaten the day they are made. They soften as they stand; re-crisp them on a tray in a hot oven.

Good With

• Greek yogurt ranch dip
• A tomato salsa
• A green salad

Common Questions About Baked Zucchini Chips

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.