Crunchy chips are so satisfying—even when you swap in zucchini for potatoes. In fact, you might even find you like these baked zucchini chips even better than potato chips.”
- 2 medium zucchini, trimmed (about 7 oz. each)
- Cooking spray
- 2 teaspoons lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1Position racks in upper and lower thirds of oven; preheat to 225°F. Line 2 large baking sheets with parchment paper.
- 2Slice zucchini ⅛ inch thick (a mandoline slicer is useful for this). Arrange the slices in a single layer on the prepared pans and pat dry with paper towels. (The slices should not overlap, but it’s OK if they’re very close together.) Coat lightly with cooking spray. Sprinkle with lime juice, chili powder, and salt.
- 3Bake for 1 hour, switching the positions of the pans halfway through. Turn the zucchini slices over and continue baking until golden and no longer damp, 45 to 55 minutes more. (After the first hour, check every 5 to 10 minutes and remove any darker slices as they are done.) Transfer the zucchini chips to a wire rack to cool.