Oven Baked Zucchini & Squash Chips

Oven Baked Zucchini & Squash Chips

  • Prep Time: 10 minutes
  • Cook Time: 20 - 27 minutes
  • Servings: Makes approximately 2 cups
  • Course: Side Dish

These Oven Baked Zucchini and Squash Chips are a quick and easy lunchtime snack!

Reynolds Kitchens tip

Line your baking sheets with Reynolds® Parchment Paper for no-stick oven roasting every time!

Ingredients

  • 1 medium zucchini or yellow squash
  • Coarse salt and pepper (optional)
  • Reynolds Parchment Paper

Directions

Step 1

Wash and dry zucchini; Cut into very thin slices, 1/8-inch thick. Place in a single layer between sheets of paper towel; pat slices dry with paper towel. Set aside while oven is heating.

Step 2

Preheat oven to 400 degrees F. Tear a sheet of Reynolds® Parchment Paper to fit your baking pan.

Step 3

Place slices 1/4-inch apart in a single layer on parchment-lined pan.

Step 4

Bake 5 mins. Increase bake time 7 minutes if sliced thicker than 1/8-inch. Turn oven off but leave pan in oven for 15 minutes longer, letting chips continue to bake and curl.

Step 5

Remove from oven. Slide parchment paper onto cooling rack. Season with salt and pepper, if desired. Eat immediately.

Oven Baked Apple Rings

Substitute a thinly sliced apple for the zucchini or squash slices.

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