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Baked Zucchini Chips

FODMAP vegetable - Zucchini chips in a white bowl

Looking to make a FODMAP vegetable that will be a hit for all ages? These baked zucchini chips are it! I mean who can say no to chips?! The key to this recipe is baking low and slow for at least two hours which makes this a perfect recipe for a lazy Sunday afternoon. I recommend using a mandaline to get evenly sliced chips but be EXTREMELY careful. I learned this the hard way when making potato chips and didn’t use the safety holder included with the mandaline. Lesson learned the hard way when I sliced off the tip of my finger. The pain lasted for weeks and my poor finger has never been the same. Lucky for me it’s now a forever reminder to use a safety holder.

Did you know this green vegetable is packed with so many nutrients?! Some of my favorites are:

Full of antioxidants and Vitamin C
Anti-inflammatory properties
Help improve digestion
Low in calories & carbs
High source of potassium

It’s important to note to stay at a low FODMAP portion stick to 1/2 cup serving size per person.

Looking for other FODMAP vegetable side dish ideas? Check out: Asian green beans, smashed potatoes & shishito peppers.

Thinly sliced zucchini on a parchment-lined baking sheet.

Baked Zucchini Chips

★★★★★ 5 from 2 reviews

Author: Fitfabfodmap
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

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Description

A delicious and healthy chip alternative – perfect for a snack or side dish.

Ingredients

Scale

2 zucchini, thinly sliced
Nonstick extra virgin olive oil cooking spray
Kosher salt and pepper, to taste

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Instructions

Preheat the oven to 225 degrees.
Place thinly sliced zucchini slices on a parchment-lined baking sheet.
Spray the zucchini with olive oil and generously sprinkle salt and pepper.
Bake for 1 hour and flip zucchini over and bake for an additional hour until lightly browned and crisp.