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.