Snacks

July 4, 2019

Oil-Free Zucchini Chips

Oil-Free Zucchini Chips are baked to a crispy perfection and seasoned with a delicious combination of herbs. A great plant-based recipe that is 100% oil-free!

Oil-Free Zucchini Chips

Do you have a garden? As a college student, I don't have a garden of my own, but my parents have a huge garden. In the summer we get so many fresh veggies: asparagus, eggplant, zucchini, squash, peppers, tomatoes, and so many more.

It's so nice to know exactly where my produce is coming from. I know where it was grown, who grew it (my dad), and how long since it was picked. We often don't think about where our food comes from (especially when it comes to animal products). But I think it's necessary to open our eyes to our food system. How far away did your food come from? Where did it travel to get to your plate? Is the food even in season?

These are all important questions. Even though we can't possibly know the answer to all of these questions for each food we eat, taking the extra time to investigate can make all the difference. It can help us consume more mindfully. Aware of the creation God gave us.

But speaking of seasons... right now it's zucchini season!

Most summers we have way more zucchini than we know what to do with. But not anymore, because I'm making these Oil-Free Zucchini Chips. They only take a few minutes of prep, and spend 30-35 minutes in the oven.

I love more involved recipes, but when there's 8 billion zucchini that I don't know what to do with, quick and easy is my preference!

Oil-Free Zucchini Chips

How to make Oil-Free Zucchini Chips

Step 1. Preheat the oven and line a couple baking sheets with parchment paper.

Step 2. Slice your zucchini. (This works with green zucchini or yellow summer squash.) You can use a mandolin or your chef's knife. Either works well -- you want the slices to be pretty thin, around 1/8 inch.

Step 3. Arrange the slices on your baking sheets. You can put them pretty close together because they will shrink when they bake. Sprinkle one size of the zucchini slices with dried oregano, dried basil, and sea salt.

Step 4. Bake the zucchini for 15 minutes. Then take the pans out, flip all the zucchini slices over, and sprinkle the other side with the same spices as before. Put the pans back in the oven for another 15-20 minutes, until the zucchini starts to get crispy. Watch carefully in the last few minutes to make sure the chips don't burn.

Step 5. Remove the pans from the oven and let the zucchini chips cool for a few minutes. This gives them an extra chance to crisp up! Then enjoy!!

Recipe Prayer

Jesus, thank you for fresh vegetables straight from the earth. Help us to be mindful of where our food comes from so we may feed our bodies with the best foods and eat in the way that you intended. Amen.

Related Recipes

Want more veggies? I've got you! Check out some of my favorite veggie recipes:

Oil-Free Zucchini Chips

Oil-Free Zucchini Chips are baked to a crispy perfection and seasoned with a delicious combination of herbs. A great plant-based recipe that is 100% oil-free!

Author:

Elizabeth

Serves:

2

Prep:

5

min

cook:

35

min

total:

40

min

Ingredients

  • 2 Medium Zucchini Squash (or yellow summer squash)
  • 2 Teaspoons Oregano
  • 2 Teaspoons Basil
  • 2 Teaspoons Sea Salt

Instructions

  1. Preheat the oven to 400. Line two baking sheets with parchment paper.
  2. Using a mandolin or a chef's knife, slice the zucchini into 1/8 inch thick slices. Arrange the slices on the parchment-lined pans. The slices can be very close together because they will shrink in the oven.
  3. Sprinkle the zucchini slices with HALF of the amount of spices listed above. Bake the zucchini for 15 minutes.
  4. After 15 minutes, remove the pans from the oven and flip the zucchini over. Sprinkle them with the other half of the spices. Bake for another 15-20 minutes, until the zucchini chips are crispy. Watch them carefully during the last few minutes to ensure they don't burn.
  5. Remove the chips from the oven and allow them to cool for a few minutes. This helps them get crispy. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography