Te Pieczone chipsy z cukinii are a healthy, crispy alternative to traditional potato chips. This recipe transforms the summer squash into a delicious snack, seasoned with a blend of herbs and spices and coated with polenta for extra crunch. Perfect for satisfying cravings without guilt, these chips are both nutritious and delicious.
I created this recipe as a way to enjoy a crunchy snack while incorporating more vegetables into my diet. It’s an alternative to my Chipsy z cukinii smażone na powietrzu and a healthier option than Air Fryer Tortilla Chips. But if you like savory appetizers with zucchini, I also recommend trying my Wegańskie placki z cukinii.
Jako ktoś, kto kocha exploring healthier alternatives to classic treats, these zucchini chips are a tasty, nourishing, and healthier-for-you snack. They’ve become a favorite in my household, proving that healthy eating can be both fun and flavorful.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Pieczone chipsy z cukinii
Skład
- 3 mały Cukinia
- 2 łyżka stołowa Oliwa z oliwek
- ½ kubek Instant Polenta - also called quick polenta
- ¼ łyżeczka Wędzona papryka
- ¼ łyżeczka Sól
- ¼ łyżeczka Kminek
- ½ łyżeczka Zioła włoskie
Instrukcje
- Rozgrzej piekarnik do 200°C (400°F).
- Line a large baking sheet with parchment paper. Set it aside.
- Trim the ends of the zucchini and discard them.
- Use a mandoline to finely slice the zucchini and keep the slices in the mandoline box.
- Add olive oil, spices, and polenta and toss to coat all the zucchini slices with the mixture.
- Pour the zucchini slices onto the baking sheet, and make sure they don't overlap too much. They will get crispier. It's ok if there's some loose, fine polenta on the sheet, but if you have too much of it, it means you didn't add enough oil to coat the zucchini. Simply spray a bit more oil and toss to stick the mixture to the slices.
- Spray some oil all over the slices and bake for 25 minutes at 400 °F (200 °C) until golden brown on the edges.
- Serve immediately with marinara sauce.
Odżywianie
Składniki i zamienniki
- Cukinia – Small zucchini are ideal. Yellow squash can be used as an alternative for variety.
- Oliwa z oliwek – Provides flavor and helps the coating stick. Avocado oil is a good substitute.
- Instant Polenta – Adds crunch. Cornmeal or almond flour can be used for different textures.
- Wędzona papryka – This gives a smoky flavor. Regular paprika can be used if smoked is unavailable.
- Sól – Enhances overall flavor. Sea salt or kosher salt work well.
- Kminek – Adds warmth. Ground coriander can be used as an alternative.
- Zioła włoskie – Provides aromatic flavor. A mix of dried basil, oregano, and thyme can be used.
How to Make Baked Zucchini Chips
This recipe is super easy to make with my printable card further down, but here are pictures of the key steps.
Trim the zucchini and slice them with a mandoline (or knife if you need to).
Add the spices, polenta, and olive oil and toss.
Spread the sliced cucumber on a baking sheet lined with parchment paper.
Bake zucchini chips for 25 minutes at 400 °F (200 °C).
Wskazówki Carine
- For extra-crispy chips, lightly salt the zucchini slices and let them sit for 10 minutes before patting dry. This draws out excess moisture.
- Experiment with different seasonings like ranch powder or nutritional yeast for cheese-flavored chips.
- If you don’t have a mandoline, use a sharp knife or vegetable peeler for thin, consistent slices.
- For a lower-carb version, omit the polenta and increase the spices slightly.
- Przechowuj resztki in an airtight container with a paper towel to absorb moisture and maintain crispness.
- For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- Make sure you use quick-instant polenta aka fine grind cornmeal. It’s basically precooked dried and finely ground cornmeal. This is not corn flour.
- Make sure you spread the slices as flat as possible. The less you stack them the crispier it gets, but keeping a few next to each other creates clusters.
- The key to form clusters and crispy chips is to have the perfect ratio of oil to cornmeal. Too much oil makes the zucchini soggy, not enough makes the crumb loose. It won’t stick to the slices and won’t crisp.
My mother-in-law and I tried this recipe yesterday.
We were just wondering how much the 3 little zucchini’s weigh and how thick you slice the zucchini. The chips were lovely and were finished in no time.
I am using a mandoline on the thin setting, it’s about 3 mm (0.11inches. The thinner, the crispier they get. My zucchinis are about 200 grams (7 oz.)
Made it, loved it. Can’t believe I made my kids eat zucchini, I think it’s the first recipe that they liked.