Olive oil – 30 ml (2 tbsp), plus extra for drizzling
Dried oregano – to taste
Method
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Using a mandoline slicer or a sharp knife, thinly slice the zucchini into even rounds approximately ⅛ inch (3 mm) thick. Consistent thickness is key to achieving uniform crispness.
Place the zucchini slices in a large colander and toss with a generous amount of salt. Leave them to sit for 15–20 minutes—this draws out excess moisture, which is essential for crispy chips. After resting, gently pat the slices dry with kitchen paper to remove the released liquid.
In a large bowl, combine the dried zucchini slices with the flour, tossing to coat lightly. Add the olive oil and your chosen seasonings—dried oregano is a classic choice, but garlic powder, paprika, chili flakes, or other Italian herbs like basil and thyme work wonderfully too. Toss until each slice is evenly coated.
Arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they are not overlapping. This allows proper air circulation and prevents steaming, which can lead to soggy chips.
Bake for 25 minutes, or until the chips are golden brown and crisp. Flip the slices gently halfway through baking to ensure even browning on both sides.
Remove from the oven and allow the chips to cool completely on the baking sheet before transferring to an airtight container. This helps any residual moisture evaporate, keeping them crisp for longer. Serve and enjoy!
