Crispy Italian Baked Zucchini Chips: The Perfect Solution for Your Zucchini Abundance
Discover how garlic and basil transform humble zucchini into irresistible Italian Style Baked Zucchini Chips. Serve them with a rich marinara for dipping, and watch them vanish in minutes!
For gardeners, the arrival of late summer often brings an overwhelming bounty: an abundance of zucchini. If you’ve ever cultivated this versatile squash, you know the challenge of finding enough creative ways to utilize your harvest. Just when you think you’ve made enough zucchini bread to last a lifetime, more appear! Thankfully, there’s a fun, unofficial holiday perfectly timed for this annual dilemma: “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day!” While we can appreciate the humor of sharing your surplus, today, I’m excited to offer a truly delicious and healthy solution for your garden’s generosity: these fantastic Italian Style Baked Zucchini Chips. Forget the bread; it’s time for some new, exciting zucchini recipes that will have everyone asking for more!
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This humorous holiday, reportedly initiated by Tom Roy in Pennsylvania, playfully acknowledges the sheer volume of zucchini that can emerge from a summer garden. His suggestion to stealthily deliver zucchini under the cover of night implies that, after a certain point, continuous daytime deliveries might lead to unanswered doors! It’s a sentiment many home gardeners can relate to; there’s only so much zucchini bread one family can consume. This often leaves us searching for novel and exciting preparations for our summer squash. But fear not, because these crispy, flavorful baked zucchini chips are about to become your go-to recipe for transforming that abundant harvest into a savory delight that won’t require any covert operations.
Some time ago, I experimented with making homemade baked potato chips, and the results were absolutely fantastic. I had previously enjoyed zucchini chips in restaurants, appreciating their delicate crunch and vegetable goodness, but I had never ventured into making them from scratch at home. Many recipes I encountered online for homemade zucchini chips often featured minimal seasoning, usually paired with a creamy, rich dip. While perfectly acceptable, I craved something with more character, a distinct flavor profile that would elevate the humble zucchini. Drawing inspiration from my love for classic Italian flavors, particularly in dishes like Zucchini & Tomatoes, I realized an Italian-inspired baked zucchini chip, seasoned with aromatic garlic and basil, and served with a vibrant marinara, would be an absolutely magnificent idea. This approach ensures a healthy, oven-baked snack that’s bursting with flavor, making it a wonderful alternative to traditional fried chips or a refreshing change from sweet zucchini preparations.
While I mentioned that preparing these crispy Italian zucchini chips takes a little time, rest assured, the process itself isn’t difficult at all. The key to achieving that desirable crisp texture, rather than a soggy result, lies in proper moisture removal. The first crucial step involves slicing the zucchini very thinly into “chips.” For the best, most uniform slices, a mandoline slicer is highly recommended. It will ensure each chip is consistently thin, allowing them to bake evenly and achieve maximum crispiness. Even though the freshly sliced zucchini won’t appear overly wet at first glance, you’ll be astonished by how much hidden moisture will emerge during the next step. This initial moisture extraction is what truly sets these baked zucchini chips apart, transforming them from soft slices into delightfully crunchy snacks.
Once sliced, arrange the zucchini chips in a single layer on paper towels. Then, place another layer of paper towels gently over the top. Using a light but firm hand, press down on the towels to absorb the moisture. You can even place a large, flat cookie sheet on top to apply even pressure and help draw out the moisture more quickly and efficiently. I typically allow mine to sit in this manner for approximately 30 minutes. This seemingly simple step is incredibly important; it’s the secret to ensuring your zucchini chips come out perfectly crisp and not limp. The more moisture you can remove beforehand, the crunchier your final Italian baked zucchini chips will be, mirroring the texture of your favorite potato chips.
Now comes the flavor! Prepare your cookie sheets by lining them with parchment paper – this prevents sticking and aids in crisping. In a small bowl, whisk together good quality olive oil with garlic powder and dried basil. The rich, herbaceous aroma of basil combined with pungent garlic is the essence of Italian cuisine, and it infuses beautifully into the oil. Lightly brush the parchment paper with a bit of this seasoned olive oil. Then, carefully arrange the dried zucchini slices in a single layer on the oiled paper, ensuring no chips overlap, which is crucial for even baking. Once arranged, lightly brush the tops of the zucchini chips with more of the flavorful oil mixture. This ensures every chip is coated with delicious Italian flavor and promotes that golden, crispy texture. Finally, you’re going to bake them low and slow. This method gradually removes any remaining moisture, allowing the chips to become wonderfully crisp without burning. This patient baking process is what transforms soft zucchini into a delightful, crunchy snack.
Once baked to golden, crispy perfection, these Italian Style Baked Zucchini Chips are best served with a generous side of marinara sauce. The sweet and savory notes of marinara perfectly complement the garlic and basil on the chips. While a good quality store-bought marinara will work just fine, for an truly exceptional experience that elevates this healthy snack to gourmet status, I highly recommend trying your hand at making your own homemade marinara sauce!
Are you ready to transform your abundant zucchini harvest into these irresistible, crispy, and healthy Italian Style Baked Zucchini Chips? Get ready for a delightful baking and dipping experience that your family and friends will absolutely love! Let’s dive into the recipe and start creating these savory garden treasures. You’ll be amazed at how quickly they disappear!
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Print Recipe
Italian Style Baked Zucchini Chips
Ingredients
- 1 large zucchini sliced very thin on a mandolin (about 4 cups)
- 1/4 cup olive oil
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dried basil can use fresh, too!
- kosher salt
Instructions
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Preheat oven to 275 degrees F (135 C). Line large cookie sheets with parchment paper. (I needed 3 for a large zucchini).
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Combine garlic powder and dried basil in the olive oil in a small bowl. Let it sit and marinate while you slice your zucchini; this allows the flavors to meld beautifully.
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Slice the zucchini very thin, ideally using a mandoline for consistent results. Lay the sliced zucchini in a single layer on paper towels. Place another paper towel layer on top and gently press down to remove as much moisture as possible. I let mine sit for about 30 minutes, sometimes placing a light weight (like another baking sheet) on top for more effective drying.
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Lightly brush the prepared parchment paper with a small amount of the seasoned olive oil. Arrange the dried zucchini slices in a single layer on the oiled paper, ensuring they do not overlap. Then, lightly brush the tops of the zucchini with more of the flavored oil.
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Sprinkle lightly with Kosher salt. Remember, a little goes a long way, and you can always add more to taste after baking if needed.
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Bake for 90 minutes, or until the chips are golden brown and perfectly crispy. Baking time may vary slightly depending on your oven and the thickness of your zucchini slices.
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Serve these irresistible Italian Style Baked Zucchini Chips immediately with marinara sauce for dipping. Enjoy your healthy and flavorful snack!
Nutrition
Do YOU find yourself with a surplus of zucchini that you simply must share? For those moments when you embrace the spirit of “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day,” check out this incredibly cute printable tag! I discovered it, lovingly made by Housewives Of Riverton and featured on WesternGardens.com. Attaching this charming tag to your freshly baked Italian Style Baked Zucchini Chips or even a whole, unbaked zucchini is sure to bring a smile to anyone’s face. After all, who wouldn’t appreciate a delicious and thoughtful gesture, especially when it solves the age-old summer squash dilemma?