Healthy Zucchini crisps!

I literally discovered these chips by accident – once when I left the sliced zucchini/courgette roasting for a little longer than usual with olive oil salt and pepper. These are super healthy, yummy, and adds the garnish glamour to a lot of basic dishes.You can make them in advance and store them in air-tight jars too for future use. I personally love them mostly for the variety of flavour.


1 large zucchini

2 tbsp olive oil

Sea salt and Pepper


  • Preheat oven to 170 degrees C. Line two large baking sheets of parchment paper.

  • Thinly slice your zucchini on a mandolin (i use setting 2 usually) or using a knife.

  • Place the slices in between sheets of paper towels and press on them. This draws out excess moisture and helps crisp them better.

  • Line up the zucchini slices on a lightly greased parchment paper and be careful to not overlap them

  •  Spray some olive oil on top of each zucchini slice.

  • Sprinkle salt and pepper throughout the baking sheet. Be careful, use salt sparingly!

  • Bake until they golden and crisp.

  • Add crushed pepper and cool for a while before serving.



Image courtesy: Kitchen Treaty