Smoked Paprika and Garlic Zucchini or Eggplant Chips Recipe
These are so easy to make. When I feel like I need potato chips these really satisfy that craving.
Ingredients
- 2 zucchinis or 2 small eggplants
- Olive oil spray
- 1 tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. sea salt
Instructions
- 1
Preheat oven to 400˚F CONVECTION. Line 2 cookie sheets with parchment paper. Using olive oil cooking spray, spray the parchment paper.
- 2
Using a 2 mm slicing blade on a food processor or a mandolin, slice the zucchini or eggplant into very thin “chips”.
- 3
Spread out on oiled parchment in one layer.
- 4
Spray the tops of the zucchini/eggplant chips with the olive oil spray. Sprinkle the paprika, garlic powder and salt.
- 5
Bake for 20-30 minutes. Halfway though the cooking time rotate the cookie sheets in all directions and swap cookie sheet positions on the oven racks. Do this again about 7 minutes later.
- 6
Remove from the oven when the chips are golden and crisp. They will crisp up more once cooled. Serves 2
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Smoked Paprika and Garlic Zucchini or Eggplant Chips?
This Smoked Paprika and Garlic Zucchini or Eggplant Chips recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 5 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this smoked paprika and garlic zucchini or eggplant chips?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.