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In recent years, the demand for healthy snacks has surged, leading to a growing trend in vegetable chips. Among these, zucchini chips have carved out a niche for themselves, providing a nutritious and flavorful alternative to traditional potato chips. Their light, crispy texture paired with the right seasonings makes them a delightful snack option.

Crsipy Herb & Garlic Aioli Zucchini Chips

Bring the taste of spring to your table with these Crispy Herb & Garlic Aioli Zucchini Chips! Perfect for a light snack or festive brunch, these chips are delightfully crispy and packed with flavor. They pair beautifully with a creamy homemade aioli, making them a crave-worthy treat that's easy to whip up in just 45 minutes. Ideal for gatherings or cozy afternoons, save this recipe for later and elevate your snack game!
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Ingredients
  

For the Zucchini Chips:

2 medium zucchinis

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Optional: A pinch of cayenne pepper for heat

For the Garlic Aioli:

1/2 cup mayonnaise

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.

    Prepare Zucchini: Wash and dry the zucchinis, then slice them very thinly (about 1/8 inch thick) using a mandoline or a sharp knife. Place the zucchini slices in a large bowl.

      Season: In a small bowl, mix together the olive oil, garlic powder, onion powder, oregano, thyme, paprika, salt, pepper, and cayenne pepper (if using). Pour the mixture over the zucchini slices and toss until evenly coated.

        Arrange: Spread the zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap. Bake in the preheated oven for about 2 hours, flipping them halfway through, or until they are golden brown and crispy.

          Prepare Aioli: While the chips are baking, make the garlic aioli. In a medium bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Stir until well blended. Adjust seasoning according to taste. Set aside in the refrigerator until ready to serve.

            Serve: Once the zucchini chips are done baking, remove them from the oven and let them cool for a few minutes. Transfer to a serving platter and sprinkle with fresh parsley. Serve with the garlic aioli for dipping.

              Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 4