Crisp and tasty zucchini chips (Greek style) – easily baked in the oven, ready under 30 minutes. These flat zucchini bites are perfect as side meal (to meat and fish), as addition to salads and even Greek Yogurt Spreads. They require only 5 ingredients (all pantry staples) and are kid-friendly too
If you are ready for a new adventure in the world of zucchini chips, these Greek Style zucchini flat bites are just the thing for you. Crisp on the outside, tender on the inside – the way I like it! Just be warned – they tend to disappear way quicker than expected. You’d only hear the sound of little people licking their fingers. Or at least that’s what happens at my house.
Not to mention, they are perfect as addition to salads or Greek Yogurt spreads – like this cheeky little Zucchini Yogurt Dip (see recipe here) – it steels the show every time.
ON THE ZEST-Y SIDE OF CHIPS
When I was growing up store-bought bags of chips (potato chips) was reserved for special occasions. With our pocket money we were able to share one small-ish bag of chips 2 times a year. Looking back, that was a good thing – too many processed foods cannot be good, right.
One early morning, a close friend and I found 1 euro lying lonely on the ground in the school yard. A kid must have lost it the previous day. So, following the law ‘’whoever finds something that was lost can keep it’’ we quickly estimated that 1 euro is sufficient to buy one small bag of tomato chips and 2 pink gums. And so we did.
Let me tell you, that was the best tasting (store-bought) potato chips I’ve eaten to this day. No wonder people say the joy of eating comes from the experience and memories you create along the way. So, when you make our household’s favorite Greek Zucchini Chips at home, you better add a pinch zest to it. They’ll taste superb!
One thing that makes these zucchini chips so special is the combination olive oil & fresh dill. However, if you intend to use these Greek Zucchini flat chips as addition to another meal (e.g. salad), feel free to combine with herbs that best suit that meal (such as paprika, thyme, rosemary, basil, cumin, ect.).
I always prefer using fresh herbs versus dried because of their taste and nutritional values, but dried herbs can save the day.
Another thing to add to the rather simple zucchini chips is shredded cheese – such as parmesan or Grana Padano. I would add cheese only for the last 5 minutes of baking to preserve the flavor out of the cheese but if you fancy other methods, please go ahead. I’d love to hear how you prepared them in the comments.
Oven Baked Greek Zucchini Chips
- 4 medium zucchini, cut lengthwise with skin on
- 3 tbsp olive oil, extra virgin (or more as needed)
- 2 tbsp fresh dill, finely chopped
- 1 clove garlic, minced
- Salt to taste
- Wash zucchini under cold water (do not peel). Cut the stem and blossom ends with your knife. Then cut the zucchini in two in the middle.
- Cut each zucchini-half lengthwise into vertical strips. Try to cut same thickness for each strip (or use vegetable slicer if you have one). Place each zucchini strip on parchment paper and set aside.
- In a small mixing bowl combine finely chopped fresh dill, olive oil, garlic and salt and mix well.
- Then coat zucchini flats with the mix on each side – or simply on top will also work great (using kitchen brush gives best results in my view).
- Optional: Let them sit for 5-10 minutes and absorb the oil and dill aromas.
- Bake in preheated oven until golden (approx. 15-10 min in my oven). Check regularly to prevent chips from burning (especially at the end). Zucchini flat chips should be soft-ish on the inside and crisp around the skin.
- Serve immediately (after cooling) or refrigerate in air-tight container for up to 48 hours.