Oven Baked Greek Zucchini Chips
Easy, 30 minute oven-baked Greek Zucchini Chips - perfect on their own, as healthy side meal or as roasted addition to salads and Greek Yogurt Dips. Kid-friendly too.
- 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.