Spiced Zucchini Chips

2013-10-24
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 60m
  • Ready In : 1:5 h

Zucchini chips. Chippies. Crunchy, spicy, moreish chippies. It’s true, zucchini can be baked, slowly until it turns crunchy and it makes for the perfect snack. Just like kale chips, vegetable chips, parsnip chips, and crunchy chickpeas, Harry hoovers these up, if I don’t beat him to it.

You can pick ‘n’ mix your own spices, experiment and have a play until you find the perfect mix. Then let us know so we can try it too.

Nutrition Note:  Spice up the zucchini in your life and add extra green goodness into your children’s diet with these zucchini chips, providing fibre, folate, and a range of health promoting nutrients your little ones need.

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Ingredients

  • 1 zucchini (160g)
  • 1 Tbsp olive oil (or coconut oil)
  • Pick ‘N’ Mix Herbs:
  • (I use around ¼ of a teaspoon but you can season more lightly for children)
  • Cumin
  • Paprika
  • Salt
  • Pepper
  • Cayenne pepper (adults only)
  • Garlic salt
  • Lemon rind

Method

Step 1

Preheat oven to 100 - 110 °C (fan-forced) and line a tray or two with baking paper.
-

Step 2

Use a mandolin on the lowest setting to slice the zucchini into circles (the thinner the better). -

Step 3

Place your zucchini slices, oil, and spices in a bowl and toss to coat. Place zucchini in a single layer on the oven tray. -

Step 4

Bake for around 60 minutes. You can turn the zucchini slices at the 30-minute mark. Keep an eye on them to ensure they don’t burn. You want completely dehydrated and crispy chips. They will crisp up more on cooling. -

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Recipe Comments

  1. posted by Nina on September 30, 2014

    silly question… but when you say pick n mix herbs.. is it a 1/4 tspn total hebs used… and does cumin and paprika go together?

      Reply
  2. posted by Keira on October 8, 2014

    I just made these and I’m very happy to say that my son (20 months) is actually eating them! He normally won’t touch vegetables (unless they are hidden in the food), everything gets thrown on the floor. They didn’t really crisp up very much though, but I’ll definitely try them again now I know H likes them. Thanks!

      Reply
  3. posted by Margie on November 4, 2014

    These are great! My 17th month old daughter doesn’t eat steamed zucchini but ate these zucchini crisps :-) I did have to turn up the oven temp to 120 degrees and had to leave them in for about another 20 mins before they crisped up. But this was probably because I didn’t cut them thinly enough! I ended up mixing in some garlic powder, sweet paprika and a bit of salt – yummo!

      Reply
  4. posted by Amy on April 11, 2016

    Love love love these! My daughter (21 months) isn’t a fussy eater but I’ve never seen her eat so much zucchini in one go! Cumin, pepper and a pinch of salt made this a family winner. Also loved your recipe with sweet potato chips… Paired it with ground coriander and a pinch of green chilli, delish!

      Reply

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