Baked Zucchini And Pumpkin Chips Without Oil Recipe

baked zucchini and pumpkin chips

Today we are going to make some very original healthy snacks : baked zucchini and pumpkin chips without oil, and very crispy. It is like eating potato chips, but the vegetable chips are healthier, because instead of being fried we are going to make them in the oven and without any oil and they are still super delicious. Specifically, these zucchini and pumpkin chips , which are now great in the fall, and are lactose-free snacks that are made super fast.

In this recipe I am going to teach you how to make zucchini and pumpkin chips , but you can make chips from any other vegetable: sweet potato, eggplant, carrot, or even healthier potato snacks, making them baked and spiced. To make crunchy zucchini and pumpkin chips we have to cut the thin slices and especially all of the same size, so that when they are baked they are all made evenly. To do this, we either have a lot of skill with the knife to cut equal slices of vegetables, or we use a mandolin, with the finest cutting blade.

Here you have a link if you want to buy a mandolin to cut vegetables with different types of cut. But the fundamental thing to get some very crispy zucchini and pumpkin chips is to dehydrate them as much as possible, removing all the moisture that we can from the vegetables. For this we are going to leave the zucchini and pumpkin slices in salt for about 10 minutes, so that they release as much water as possible. Then we are going to dry them with absorbent paper so that the maximum moisture can drain off.

To make healthy snacks , instead of frying the vegetable chips , we are going to bake them. We simply have to add the spices that we like the most: salt and pepper, garlic powder, oregano, paprika, curry, lemon zest or even ground cayenne if you want them spicy.

If you want to add some olive oil to make them tastier, I advise you to put a little oil with the spices in a bowl, and with the help of a kitchen brush, brush the zucchini and pumpkin chips a little. But to make them healthier and lower in calories, we are going to make the vegetable chips without oil .

You just have to keep an eye on the zucchini and squash chips in the oven so they don’t get too toasted. And once we take them out, we will let them cool so that they are even more crisp.

Baked Zucchini And Pumpkin Chips

Here you have the recipe for pumpkin and zucchini chips so that you can see in a step-by-step video how to make healthy, low-calorie, oil-free snacks, ideal for snacking.

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Baked Zucchini And Pumpkin Chips Without Oil Recipe

baked zucchini and pumpkin chips

Today we are going to make some very original healthy snacks : baked zucchini and pumpkin chips without oil, and very crispy.

  • Author: Amy Tjia
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 31 minutes
  • Yield: 1 1x
  • Category: Vegan
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • 1/2 zucchini
  • 50 pumpkin
  • Salt
  • ground black pepper
  • oregano

Instructions

  1. Cut very thin slices of zucchini and pumpkin with a mandolin or with a knife.

  2. We add salt and leave them to rest for about 10 minutes to dehydrate the vegetables by extracting moisture.

  3. We put the slices on absorbent paper and cover them with more paper to remove as much moisture as possible.

  4. Place the slices on the baking tray on parchment paper, add the spices to taste (ground black pepper, garlic powder and Provencal herbs). Try the ones you like the most (onion powder, paprika, lemon zest, minced hot chili , curry, oregano …)

  5. We bake them at 160ºC for 15 to 20 minutes in the fan oven (to further dry the vegetables) until they are golden brown and crisp.

Notes

To make them even tastier (although more caloric) you can brush the slices with a little olive oil, but the moister they are, the less crunchy they will be.

Nutrition

  • Serving Size: 2
  • Calories: 54 kcal
  • Sugar: 1g
  • Fat: 5g
  • Carbohydrates: 1g

Keywords: baked zucchini and pumpkin chips

Baked Zucchini And Pumpkin Chips Without Oil Recipe | Amy Tjia | 4.5