Many of you have shared with me the struggle of getting your zucchini chips crispy so I’m here to try out two different methods for you!
Microwaved or Baked?!
- Pam cooking spray
- Salt and pepper to taste (after they are done)
- Use a mandolin to make even sized, thin zucchini rounds. On my simple 3 option width mandolin, I used number 3 to achieve these crisps.
- Gently and lightly dry your chips in between two paper towels.
- Lightly Pam your cookie sheet or microwave safe plate.
- After putting your zucch rounds down in a single layer, flip them over. That ensures both sides get some of the cooking spray but it doesn’t overload them either.
- Baked: I put them in a preheated 225 degree Fahrenheit oven for 30 minutes, then I flipped them over and baked for another 30-40 minutes until crispy.
- Microwaved: I started at 5 minutes cooking time but found with my microwave it ended up taking 8-10 minutes to achieve the desired crispness. I did 1 minute intervals so as to not burn them. I also flipped them over about halfway through. I will say, my microwave is from like 1967 so, perhaps yours won’t take as long. That’s why I dig the 1 minute intervals.
- Once you have your zucchini chips (or crisps, if you’re from the UK), lightly sprinkle with some salt and pepper to taste. Or Old Bay. If you have Old Bay, sprinkle that on top!
My Quick Review: Even though the oven ones look really dark, they didn’t taste burnt at all and I quite like how the flavor developed that way. But I will say, the microwaved ones were still pretty legit when you’re feeling lazy and want them right away.