Crispy Baked Zucchini Chips Recipe – Easy Cumin Cayenne Snack

Last Updated on 1 month by Neha Deshmukh

Crispy Baked Zucchini Chips Recipe – Easy Cumin Cayenne Snack

Introduction

Okay, let’s be real – sometimes you just need a crunchy snack. And not the kind from a bag! I stumbled upon this zucchini chip recipe a few years ago, trying to use up a bumper crop from my little balcony garden, and honestly? It’s been a family favorite ever since. They’re so easy to make, surprisingly satisfying, and a much healthier alternative to potato chips. Plus, that little kick from the cumin and cayenne? Chef’s kiss. You’ll love how simple it is to whip up a batch of these!

Why You’ll Love This Recipe

These aren’t your average veggie chips. They’re incredibly crispy, packed with flavour, and ready in under an hour. Perfect for a quick afternoon snack, a party appetizer, or even a little something to munch on while you’re prepping dinner. They’re also a fantastic way to get the family to eat their veggies – who can resist something so crunchy and delicious?

Ingredients

Here’s what you’ll need to make these amazing zucchini chips:

• 1 whole zucchini (about 250-300g)
• 2 tablespoons olive oil (approximately 30ml)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ teaspoon cumin powder
• ¼ teaspoon cayenne pepper (adjust to your spice preference!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Zucchini Varieties – Choosing the Best for Chips

Smaller to medium-sized zucchinis work best. They have fewer seeds and a more consistent texture. I find dark green zucchinis tend to get a little crispier, but honestly, any variety will do in a pinch!

Olive Oil – Extra Virgin vs. Regular

You can use either extra virgin or regular olive oil. Extra virgin will give a slightly richer flavour, but regular olive oil has a higher smoke point, which is good for baking. I usually go with regular for these chips.

The Spice Blend – Exploring Cumin and Cayenne

Cumin adds a warm, earthy flavour, while cayenne brings a lovely little heat. Don’t be afraid to adjust the cayenne to your liking – if you’re sensitive to spice, start with a pinch! You can also add a touch of garlic powder or paprika for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 425°F (220°C) and line a couple of baking sheets with parchment paper. Trust me on the parchment paper – it’s a lifesaver!
2. Now, thinly slice your zucchini. A mandoline slicer is amazing for this, giving you perfectly even slices. But a sharp knife works just fine too – just take your time and aim for about 1/8 inch (3mm) thickness.
3. In a large bowl, toss the zucchini slices with the olive oil, salt, pepper, cumin powder, and cayenne pepper. Make sure everything is evenly coated. You can use your hands for this – it’s the best way to get everything nicely distributed.
4. Arrange the zucchini slices in a single layer on the prepared baking sheets. Don’t overcrowd them, or they’ll steam instead of crisping up.
5. Bake for 20 minutes, until the edges start to turn golden brown.
6. Then, reduce the oven temperature to 200°F (95°C) and bake for another 20 minutes, or until the chips are crispy and slightly browned. Keep a close eye on them during this stage – ovens vary!
7. Finally, let the chips cool completely on the baking sheets before serving. They’ll get even crispier as they cool.

Expert Tips

Want to take your zucchini chips to the next level? Here are a few of my go-to tricks:

Achieving Maximum Crispiness

The key to crispy chips is removing moisture. Slicing thinly and not overcrowding the baking sheet are crucial. You can even lightly salt the zucchini slices and let them sit for 10-15 minutes before tossing with the oil and spices – this draws out some of the moisture.

Preventing Sticking – Parchment Paper is Key

Seriously, don’t skip the parchment paper! It prevents the chips from sticking to the baking sheet and makes cleanup a breeze.

Spice Level Adjustment

Cayenne pepper is your friend! Start with a small amount and add more to taste. If you like things really spicy, you can even add a pinch of chili powder.

Variations

Let’s get creative!

Vegan Zucchini Chips

This recipe is already vegan! Just double-check your spices to ensure they don’t contain any hidden animal products.

Gluten-Free Zucchini Chips

Naturally gluten-free! These are a great snack option for those with gluten sensitivities.

Spice Level – Mild to Hot

Swap the cayenne for smoked paprika for a milder, smoky flavour. Or, add a pinch of red pepper flakes for extra heat.

Festival Adaptations – Diwali or Holi Snack

During Diwali or Holi, add a pinch of turmeric and a dash of garam masala to the spice blend for a festive twist!

Serving Suggestions

These chips are delicious on their own, but they’re also great with:

• A dollop of plain yogurt or raita
• Your favourite dip (hummus, guacamole, or even a spicy chutney!)
• As a crunchy topping for salads or soups

Storage Instructions

Store cooled zucchini chips in an airtight container at room temperature for up to 3 days. They tend to lose their crispness over time, so it’s best to enjoy them fresh!

FAQs

Got questions? I’ve got answers!

What’s the best way to slice the zucchini for even cooking?

A mandoline slicer is ideal, but a sharp knife works too. Aim for slices about 1/8 inch (3mm) thick.

Can I make these in an air fryer?

Absolutely! Air fry at 350°F (175°C) for 8-10 minutes, shaking halfway through.

How do I prevent the zucchini chips from becoming soggy?

Ensure the slices are thinly sliced, not overcrowded on the baking sheet, and baked at the correct temperature. Letting them sit with salt beforehand also helps.

What other spices can I use instead of cumin and cayenne?

Try garlic powder, onion powder, paprika, chili powder, or even Italian seasoning.

Can I use different types of oil, like avocado oil or coconut oil?

Yes! Avocado oil has a high smoke point and a neutral flavour. Coconut oil will impart a slight coconut flavour, which can be delicious.