This curried zucchini chips recipe is full of flavor and zest. For a stronger curry flavor, another ¼ t. of curry powder could be added to the seasoning mix, if preferred. Baking the zucchini chips on lightly oiled parchment paper worked a lot better for me than using Silpat mats…they tended to stick to the Silpats for some reason.
I often make these when I have more zucchini than I can eat before it goes bad. Then I save them in little baggies for my children’s lunch. It’s a good way to give them their serving of veggies in a non-perishable way.
They are basically addicting though, so watch out. Once you start eating them, it’s really hard to stop. Not only do they have crunch and saltiness, but a flavor that tastes better with every bite.
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- 2 medium/large Zucchini
- 1 Tbl Olive Oil
- ¼ tsp Curry Powder
- 1/8 tsp Garlic Powder
- 1/8 tsp Real Salt
Preheat the oven to 225 degrees. Line 2 baking sheets with 2 sheets of parchment paper that have been very lightly brushed with olive oil.
Cut the ends of the zucchini off and discard. Very thinly slice the zucchini into paper thin rounds. A mandolin is preferable for doing this, but if you don’t have one, a very sharp knife will work fine. Slice carefully!
Place the zucchini rounds in a single layer on the prepared parchment lined baking sheets. Place them close together but don’t let the zucchini rounds touch each other.
Brush the tops of the zucchini with olive oil.
Combine the curry powder, garlic powder, and salt in a small bowl and sprinkle evenly over oil coated zucchini slices.
Bake in the oven for at least 1 hour. After 1 hour, check on the chips. The time it takes for them to become crisp will vary depending on how thinly you sliced them. When they are dry and crisp, they are ready to be removed. You may need to remove a few chips at a time, letting those that aren’t quite ready cook a bit longer.
When the chips have cooled, store in an airtight container.
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Coarse Real Salt - Amazon