Baked Bbq-Flavored Zucchini Chips

Updated 7/20/2016 6:14 AM

2 teaspoons smoked paprika

1 teaspoon chipotle or ancho chili powder (or plain chili powder)


1 teaspoon brown sugar

1 teaspoon kosher salt

2 large zucchini

2 teaspoons olive oil

Preheat oven to 200 degrees. In a small bowl, stir together the smoked paprika, chili powder, brown sugar and salt and set aside. Slice the zucchini thinly, about 1/16th of an inch, but not paper thin.

You can use a mandolin, but slicing by hand is just fine. Don't worry if you can't quite get the slices super thin. Place the zucchini slices in a large bowl, and blot with a paper towel to remove excess moisture.

Drizzle with olive oil and toss the slices to coat. Sprinkle with the spice mixture and toss to coat. Line two or three large baking sheets with baking racks, and spray briefly with nonstick spray. Spread out zucchini slices and bake until dry and slightly crispy, about two hours. Allow to cool on rack before removing. Best eaten the same day.

Note: Instead of a baking rack, you may instead line the baking trays with parchment paper, in which case flip the chips about one hour into cooking, and note that chips will require about 30 extra minutes of bake time.

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Makes 4 serving

Nutrition information per serving: 54 calories; 24 calories from fat; 3g fat (0 g saturated; 0g trans fats); 0 mg cholesterol; 513mg sodium; 7g carbohydrate; 2g fiber; 5g sugar; 2g protein.

Melissa d'Arabian

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