Oven Baked Zucchini & Squash Chips
- Prep Time: 10 minutes
- Cook Time: 20 - 27 minutes
- Servings: Makes approximately 2 cups
- Course: Side Dish
These Oven Baked Zucchini and Squash Chips are a quick and easy lunchtime snack!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Line your baking sheets with Reynolds Kitchens® Pop Up Parchment Sheets for no-stick oven roasting every time!
Ingredients
- 1 medium zucchini or yellow squash
- Coarse salt and pepper (optional)
- Reynolds Kitchens® Pop Up Parchment Sheets
Directions
Step 1
Wash and dry zucchini; Cut into very thin slices, 1/8-inch thick. Place in a single layer between sheets of paper towel; pat slices dry with paper towel. Set aside while oven is heating.
Step 2
Preheat oven to 400 degrees F. Pull out a Reynolds Kitchens® Pop Up Parchment Sheet to line your baking pan.
Step 3
Place slices 1/4-inch apart in a single layer on parchment-lined pan.
Step 4
Bake 5 mins. Increase bake time 7 minutes if sliced thicker than 1/8-inch. Turn oven off but leave pan in oven for 15 minutes longer, letting chips continue to bake and curl.
Step 5
Remove from oven. Slide parchment paper onto cooling rack. Season with salt and pepper, if desired. Eat immediately.
Oven Baked Apple Rings
Substitute a thinly sliced apple for the zucchini or squash slices.
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