• 2 medium zucchini, trimmed (about 7 oz. each)
  • Cooking spray
  • 2 teaspoons lime juice
  • 1/4 teaspoon chili powder
  • ¼ teaspoon salt


  • Position racks in upper and lower thirds of oven
  • Preheat to 225 degrees F.
  • Line 2 large baking sheets with parchment paper.
  • Slice zucchini 1/8 inch thick
  • Arrange the slices in a single layer on the prepared pans and pat dry with paper towels. (The slices should not overlap, but it’s OK if they’re very close together.)
  • Coat lightly with cooking spray.
  • Sprinkle with lime juice, chili powder, and salt.
  • Bake for 1 hour, switching the positions of the pans halfway through.
    • Turn the zucchini slices over and continue baking until golden and no longer damp, 45 to 55 minutes more.
    • After the first hour, check every 5 to 10 minutes and remove any darker slices as they are done.
  • Transfer the zucchini chips to a wire rack to cool.
Store in an airtight container for up to 1 day. If chips lose their crunch, spread on a baking sheet and toast briefly in an oven or toaster oven to crisp.

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 2 hours

Cook Time: 2 hours

Nutrition Facts


72 calories; 4.3 g total fat; 0.4 g saturated fat; 319 mg sodium. 530 mg potassium; 7.7 g carbohydrates; 1.9 g fiber; 5 g sugar; 2.5 g protein; 499 IU vitamin a iu; 37 mg vitamin c; 48 mcg folate; 34 mg calcium; 1 mg iron; 37 mg magnesium


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