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6Ingredients
55Minutes
40Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 medium zucchini (washed and dried)
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. onion powder
- 1/2 tsp. paprika
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Directions
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NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories40Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium135mg4% |
Protein<1g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber<1g3% |
Sugars2g |
Vitamin A6% |
Vitamin C15% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(21)
Mazandrea Guiam 4 years ago
Not only did this take too long to make, but the seasoning was overwhelming
Maria 4 years ago
Unfortunately didn’t work out for me. The first batch burned, then the second only a few became crisp but majority was pretty soft. Maybe I used too much oil. Giving it 2 stars because they were tasty nonetheless
RickyRia Mills 4 years ago
I honestly winged it with the time and amount of ingredients (didn’t use garlic powder). I only had a few burnt but other than that I couldn’t stop eating them they were really good, the paprika is a good part of it. Lol it gets a 4 because I wanted to make it a snack for tomorrow and we’ll that’s not happening ☹️
Stella 5 years ago
The seasoning was great. However, these aren’t chips. After cooking them in the oven it becomes a soggy mess. I would’ve been better just using them after slicing them, because at that point it has more of a chip consistency and is not soggy.
Petrice D. 5 years ago
Very difficult to watch the oven all the time. Eventually I was able to get them crispy but not like a potato chip. Also took awhile to make more then what could fit on tray. I would make them again
Jules 5 years ago
Will cut down the spices a bit next time, especially the salt, as they were very salty.
Lisa 5 years ago
Not so great. Flavor was too much, I used a mandolin and sliced them really thin, a lot were burned. You really have to watch them. They might be better deep fried if cut a little bit thicker
Taylor 7 years ago
I started at a lower temp and then turned it down. It took a little longer, but I knew they wouldn't burn. Also, I just used a pastry brush to brush the oil mixture on the parchment paper, laid out the zucchini, then brushed the tops right in the row. Less messy and easier. Delicious flavor!
Natalie Handal 7 years ago
Not so great. This is something you need to do in advance because it really needs your attention and the proper utensils: mandolin. Next time I will add parmesan to the mixture for more adhesion of the spices (not too easy to bast humid zucchini). The taste was good but some were burnt and others soggy.