Zucchini chips
- Carbohydrate 30.39068879 g
- Cholesterol 0 mg
- Fat 5.00793253344734 g
- Fiber 9.9790323562897 g
- Protein 10.976935354 g
- Saturated Fat 0.801678353999849 g
- Serving Size 1 1 Serving (911g)
- Sodium 90.7859740000289 mg
- Sugar 20.4116564337103 g
- Trans Fat 0.572202912239195 g
- Calories 175 calories
Step-by-step
- Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper.
- Sprinkle with paprika and bake at 450°F for 25 to 30 minutes.
- Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.
Slicing zucchini too thick guarantees rubbery rounds rather than crisp chips. Achieving proper dehydration requires slicing the squash uniformly to a thickness of roughly one-eighth of an inch. Fresh zucchini contains a high water volume, meaning moisture release dictates the entire cooking trajectory. Bypassing a high heat environment of 450 degrees Fahrenheit prevents surface evaporation from outpacing interior steaming, leaving the slices limp instead of brittle. Fresh olive oil coats each slice lightly to conduct thermal energy efficiently from the baking sheet, whereas heavy-handed saturation causes steaming rather than roasting. Swapping olive oil for unrefined oils like unrefined coconut oil introduces distinct flavor profiles and alters smoke points, potentially burning the spices at high temperatures. Paprika and freshly ground black pepper adhere directly to the oiled surface, utilizing the fat as a binder so the seasonings do not scorch during the 25 to 30 minute bake time. Monitoring the edges closely prevents burning once the moisture finally dissipates from the center of the rounds.
