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Zucchini Chips

DISCLAIMER: There is a recipe going around on Facebook using my photo. If you made that recipe that is attached to that photo, THAT IS NOT MY RECIPE. If you read below, you will see my recipe is only zucchini, olive oil, and salt. The recipe going around on Facebook has parmesan, almonds, etc. I’m sorry that you got tricked. The recipe probably failed (as I’ve heard from readers). Remember to always check your sources before trying just any recipe. If the photo looks nothing like the ingredients included, the photo was probably stolen and if the photo has a watermark (in which case, my blog,, then the photo was likely stolen and the recipe was untested. All my recipes are developed and tested. I would never post a failed recipe on my blog.

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

For a while, I’ve been looking for local farmers markets to go to in my area or CSAs to join. I really like the idea of buying farm fresh ingredients because I’m all about supporting the farming community and Jason and I love fresh ingredients. There is this farmers market near my house that is on Wednesday’s. Kind of annoying because I work. The ones on the weekend are nothing like the ones I went to when I was in California. I’m so jealous of all you West Coasters and your awesome farmers markets. Don’t take them for granted!

I’m sure there are great ones in the city (DC) but I’m there 5 days a week for work so going in on the weekend is kind of daunting and not really appealing.

My coworker recently told me about this farm fresh delivery service she signed up for. So awesome. I love that everything is from local area farms and they deliver it to your doorstep while you’re at work. They come once a week and deliver a large box and it’s FILLED with a variety of vegetables and fruits. I tried it for the first time this past week and for the haul I got on Wednesday, I scored some pretty sweet loot.

Part of my haul was a large zucchini. I LOVE zucchini. And we all know it’s zucchini season since everyone is up to their ears in them right now. The best part of zucchini season? I’m loving all the zucchini recipes I’m seeing!

Here’s another zucchini recipe to add to your repertoire.

Veggie chips rock my world. I buy large bags of them at Costco and go to town. They’re dangerously addicting and I feel like eating the entire bag helps me get more than a day’s worth of veggies in. Haha, or at least I’d like to think that way. Probably not the best.

These zucchini chips that I made are definitely made of REAL zucchinis and using my mandolin to slice up these discs was really relaxing. I was kind of sad when I came to the end of the zucchini and couldn’t slice up anymore, lol

These delicate chips take a bit of time to make – honestly, waiting was probably the worst part of it. It’s extremely simple but having to wait for them to finish crisping up was torture! I just wanted to eat them immediately!

Zucchini Chips
Recipe type: Appetizer, Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 50+ zucchini chips
  • 1 large zucchini
  • 2 tbsp. olive oil
  • Kosher salt
  1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
  2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
  3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
  4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
  5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
  6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
  7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
  8. Let cool before removing and serving.
  9. Keep in an airtight container for no more than 3 days.


  1. Busybee
    07/12/2015 at 1:20 am

    I know I saw it, Howe er it’s too bad the someone else posted their own version of their recipe which had a similar name and unfortunately did not name you as the owner you do not own any recipe in the world , and I am sure what you posted is not your own but copied, so get of your high horse and accept the fact that others can cook and make similar named stuff as you do. The other recipe shows their variation with nuts etc.. as you yourself prolaim. So it’s not your version of the recipe as you so wrongly claim. For your info. Check and see how many versions of butter chicken the are on the net an none other claim they are the writers own recipe.

    • Julie
      07/12/2015 at 6:55 am

      I don’t need to get off my high horse because you don’t know what you are talking about. I’m not as concerned about the recipe itself being stolen – it’s easy. Olive oil, salt, and zucchini. Big deal – anyone could think of that. My issue is the people who stole my original image is claiming that their recipe (yes, the one with nuts) comes out looking like my photos above. That’s deceiving and false advertisement. I’ve had so many people come back to my site blaming me for a horrible recipe because my image was used and tagged with an incorrect recipe. Please get YOUR facts straight before you come telling me to get off my high horse. I don’t appreciate that kind of negativity on my blog.

      • LaMesha
        07/13/2015 at 11:57 am

        Great comeback Julie!!!! Sounds like busybee needs an attitude adjustment and you took care of it..

      • Michele
        07/27/2015 at 2:09 am

        They look really good… Could you use coconut oil instead of olive oil

      • Julie
        07/27/2015 at 8:08 am

        Yes, you definitely could!

      • Christina
        07/27/2015 at 2:01 pm

        BusyBee really should use spellcheck before commenting….wow. I had a hard time trying to make sense of what she wrote to only then realize I had wasted my time on such a negative person….

      • fran hogan
        08/02/2015 at 9:19 am

        As a photographer/artist I can appreciate your main concern that someone has stolen your image. It happens a lot… people have not learned to respect other people’s property. (ie if it’s a wall outside, it must be ok for me to scribble on it…. if it’s on the internet, it must be mine for the taking!) I hope you report the theft and follow thru with making sure the thief receives proper chastisement or penalty (take down their website?).
        Good on you!

        08/03/2015 at 12:58 pm

        If you do not have that mandolin cuter a potato peeler works great. I haven’t done the recipe yet. I’ll let you know. Thanks

    • TLB117
      07/14/2015 at 5:25 pm

      Wow, Busybee!

      I wonder how you came up with your username. Based on your incredibly rude and petty comments, I would agree that you are definitely some kind of “B”!

      • Julie
        07/14/2015 at 8:40 pm

        LOL. Ok, this comment wins, haha

      • 07/28/2015 at 1:56 pm

        Thanks for the recipe! I can’t believe someone would take the time or even have the time to waste to write a comment so negative… Sad…

  2. 07/13/2015 at 9:38 am

    Positively addictive!

  3. Tisha
    07/17/2015 at 9:41 am

    Hi… These look fabulous and very diet friendly. Just one question… would using olive oil spray work just as well?

    • Julie
      07/18/2015 at 8:08 am


      • Steph
        08/11/2015 at 3:23 am

        Would this recipe work without adding salt?

        Thank you so much :)

      • Julie
        08/11/2015 at 8:58 am

        Yes it will

  4. Brenda
    07/17/2015 at 11:41 am

    Have you tried using a dehydrator instead of the oven?

    • Julie
      07/18/2015 at 8:09 am

      No, I haven’t, sorry.

      • Ilan
        08/09/2015 at 9:30 am

        Hi Julie, feel ashamed to ask, but when you say bake, I’m sure everyone gets the temperate and oven mode… but could you be more specific for a rookie?
        Thanks, btw, these look amazing!

      • Julie
        08/09/2015 at 7:37 pm

        There should be an option on your oven that says ‘bake’ press that and then input the temperature.

  5. BJK
    07/18/2015 at 1:31 pm

    It’s zucchini season. That means it’s hot! Any suggestions for how NOT to turn the oven on for two hours? I mean, has anyone tried this on an outdoor grill? I just sliced and prepped but can’t bear to cook indoors. Thanks.

    • Julie
      07/18/2015 at 9:18 pm

      I feel like the outdoor grill would burn this to a crisp if it was left on the grill even with low heat. I would suggest just doing this in the winter if it’s too hot for you to turn on your oven. Freeze some zucchini now and defrost and make these in the winter :)

      • Joy smith
        07/23/2015 at 3:04 pm

        I want to freeze some to use later for chips. I would assume I would go ahead and slice them before freezing? May sound like a stupid question but I’m new to all of this. TY

      • Julie
        07/24/2015 at 7:06 am

        Yes, definitely slice them before freezing.

  6. Vicki
    07/19/2015 at 12:17 pm

    Hello! Can you tell me on #5 when brushing the zucchini with olive oil, do you brush both sides? Or,just top? Thanks!

    • Julie
      07/19/2015 at 4:06 pm

      I just did the top

  7. Sandy
    07/19/2015 at 2:49 pm

    i used foil cause that’s what I had on hand. The zucchini is stuck to it now. Do they peel off parchment paper easy? How did you get them off? #possiblefailonmypart #firsttime

    • Julie
      07/19/2015 at 4:07 pm

      They did not stick on parchment at all. They literally just came off when I pushed it with my finger. I didn’t use foil for the very reason you said – I wish I could tell you how to get them off. Sorry! :(

      • Marcus
        08/04/2015 at 8:36 am

        There is a type of foil that has no stick on it and that would work. But if given the choice I’d use parchment paper, more environmental friendly I think.

      • 08/23/2015 at 12:53 pm

        I think I know why someone had problems with sticking. The first batch came out great because I immediately removed the chips from the parchment. The second batch all stuck because I was too busy eating the first batch and left the second batch sit on the parchment to cool! So remove chips immediately and you will have no problems!

  8. Terry
    07/21/2015 at 10:32 am

    I got here by clicking on a grammar comic strip because I was trying to find the original artist. I like to credit them when I post. Didn’t find the cartoon, but I did find this yummy looking recipe, so pinned it! :)

  9. SailorBoy88
    07/21/2015 at 7:06 pm

    Whatever it is I used the recipe from your blog and it turned out nice so thanks lol

  10. Pat
    07/24/2015 at 9:23 am

    I have tried this and other recipes for zucchini chips and have the same issue no matter which method I use. They don’t seem to get crispy. I use a mandolin and slice them thin, spray with oil and sprinkle with a little salt – parchment if in the oven or I have used the dehydrator. They all shrink tons and are not lovely, round and crisp as I would envision them to be. Any suggestions? I have used the oven recipe you post as well as the one with high heat for less time, and of course, as I mentioned, the dehydrator.

    • Julie
      07/25/2015 at 9:24 am

      I honestly have no ideas :( even in the dehydrator, they should get crispy. Maybe you’re spraying too much olive oil on them instead of crisping up, they’re just steaming.

      • Marcus
        08/04/2015 at 8:44 am

        I wonder if it matters what type of oven is used – regular conventional or a convection one that helps circulate the hot air. I have an oven with convection modes (convection bake and roast) and will try that. Maybe that’s part of the trick for success in getting a nicely crisped chip?

      • Julie
        08/05/2015 at 7:16 am

        I bet convection would be awesome for chips! I did mine with regular conventional but I’d be curious about convection!

      • Sue
        08/09/2015 at 5:50 am

        Wondering if you pressed the water out…maybe that’s why they didn’t crisp?

      • Julie
        08/09/2015 at 7:31 pm

        That’s a good thought – it’s in the directions to do so so I’m curious if you did?

      • vivolynn
        09/04/2015 at 1:15 am

        Quite randomly I just saw this comment from Pat about not the chips getting crispy… I wonder if she is crowding too many on the sheet at once. Julia child once said: ÈDo not croud the mushrooms or they will not brown. Same goes for zuchini. They just sweat and go mushy instead. They should be a thin layer and not touching. Also important to put them into a preheated oven. That may help too. Thanks for the recipe!

    • Crystal
      10/12/2015 at 6:17 pm

      I made these with no oil. I added very little salt and a little cayenne pepper because I love spicy food. I used the thinnest setting on my mandolin and baked for 2 hours 15 min. I put a few thicker (not much thicker) pieces in and they did not get crispy. They have to be almost paper thin from what I experienced. And they were delicious:)

  11. arianna
    07/25/2015 at 1:24 pm

    What’s the calorie intake per serving what is the serving?

    • Julie
      07/26/2015 at 7:40 am

      I don’t do nutritional information on my site. Please read the FAQ’s section as to why.

    • Kate
      08/17/2015 at 2:50 pm

      You can just enter the recipe in MyFitnessPal to get an idea. It’s not much since it is literally just zucchini and olive oil and seasoning to account for.

  12. Cal
    07/26/2015 at 10:20 am

    I use Mastrad’s Topchips(TM) device in my microwave. Makes great chips faster and without the heat of the oven. I find it works with potato, zucchini, and kale. I also use it to make chips from corn tortilla and wraps.

  13. Renee
    07/26/2015 at 7:42 pm

    I love your layout. Can’t wait to try this recipe!

  14. Shelly
    07/27/2015 at 11:06 am

    Has anyone tried a spiralizer? I do not have a mandolin

  15. Yasmine
    07/27/2015 at 12:43 pm

    I tried it but they burned and really shrunk..and only the ones who almost look really burned got crispy..(not a good crisp)..they dont look as good as in the what did i do wrong

    • Julie
      07/29/2015 at 6:10 am

      It’s impossible for me to tell you what you did wrong with what you told me above. I would try to put them in for less amount of time and watch it so it doesn’t burn. You cannot put something in the oven and not keep an eye on it just because the recipe tells you a certain time. Ovens all vary.

      • Keith
        09/06/2015 at 12:21 pm

        At 225 degrees Fahrenheit they should not burn at all. That is barely above boiling point and should just dehydrate and slowly cook and not burn. Perhaps you misread the baking temperature?

  16. Renee
    07/27/2015 at 2:13 pm

    I am just curious how they can be claimed to be “healthy” if you don’t do a nutritional breakdown? I clicked on the recipe because I saw them noted as “healthy”.

    • Julie
      07/27/2015 at 2:34 pm

      Well they’re “healthy” because it’s just zucchini, olive oil, and salt. That’s considered pretty healthy to me.

  17. Kay
    07/29/2015 at 11:07 am

    I don’t have a mandoline but I do have a food processor, do you think I can achieve the right slice of zucchini with that?

    • Julie
      07/30/2015 at 8:39 am

      I’m not sure! I’ve never used my food processor to slice things thinly. If your food processor has that ability, then go for it. It should be paper-thin!

  18. Marta
    07/29/2015 at 2:48 pm

    My printer is not working and I wanted to copy and paste this into my recipe file. Any way to do that? Thanks

    • Julie
      07/30/2015 at 8:38 am

      You could do a print screen or a screenshot of it? Or you could take a photo of it with your phone and send it to your email?

    • linda
      08/16/2015 at 9:40 am

      i have so many recipes i go crazy lol but what i do is when i find a recipe i want to try i just email the link to myself that way i can open it up anytime i wan to. if i want to cook something special i go to the link and write it down on paper, if they dont like it or it didnt come out like i thought i can them delet but if it what i want to keep i make a folder and put it in there and then i write it on a recipe card and put it in my recipe box

  19. Rachael
    07/29/2015 at 8:03 pm

    I really wanted to like these, but they were really disappointing. I used 1 zucchini and was able to get enough slices to fill 3 cookie sheets. I baked the first 2 and they came off the parchment easily, but were pretty bland and boring. On the third sheet I added some onion powder with the salt and that helped, but I think zucchini just aren’t meant to be made into chips.

  20. marta
    07/31/2015 at 10:46 am

    i tried making these several times but every time the zucchini gets stuck to the paper with half completely burned while and the other half soft :( any tips on how to get it to not stick?

    • Julie
      08/01/2015 at 7:41 am

      Are you using parchment paper or something else? If it keeps sticking, try silicone baking sheets and/or rotate the pan halfway through cooking so it doesn’t burn and stick.

  21. Judi
    07/31/2015 at 1:08 pm

    Just made them and they are in the oven! Hope I get a couple before my teenagers find them!!!!! Yum!!! Thanks for the recipe!

  22. Marla
    07/31/2015 at 2:01 pm

    I’ve tried different variations of zucchini chips and look forward to trying this one…’s nice and simple. Of course they are nutritious because they are only zucchini and a little salt. Although the ones I have made in the past have been a bit on the soggy side they still seemed to disappear. :) Thanks for the blog. I look forward to this tasty treat.

  23. Bonnie
    08/01/2015 at 1:43 pm

    Thanks for posting with clear directions and taking the time to answer questions, as I had several of the same questions. A friend just gave me 2 zucchini and I had no idea what to do with them until now!

  24. Donna
    08/02/2015 at 11:03 am

    I was going to ask you the best way to store the chips, but I eat them as fast as they come out of the oven!

    Wonderful recipe. Thanks for sharing!

    • Julie
      08/02/2015 at 4:29 pm

      Haha, they’re definitely way too hard to resist out of the oven :)

  25. Susan
    08/04/2015 at 10:30 am

    I used flavored olive oils (from with a little salt and these were outrageously delicious and crisp. I used my very old Oster Kitchen Center food processor which sliced quite thin. After making 8 different flavors from one large zucchini, I put half of each cookie sheet in Ziploc bags to share. This morning, they are all soggy. They were crisp when I bagged them last night. Can you tell me what I did wrong?

    • Julie
      08/05/2015 at 7:15 am

      I think even baked, zucchini still gives off a bit of moisture so it’s probably best to eat these day of or don’t seal them when bagged cause the moisture just circulates within the baggy.

      • Susan
        08/05/2015 at 8:29 am

        I laid them between paper towels with a little weight for a dew hours before baking,. The paper towels were damp when I transferred the slices to the pan, and each pan of slices took about 2 hours to reach perfection (crisp & lightly browned). The ones we ate right away were great.
        Instead of baggies, I’ll try leaving the chips in an open bowl to take them to share. A full day aftrr baking and bagging them, I put them back on parchment in the oven at 200 for about 30 minutes and they re-crisped just fine. We ate them immediately. We enjoyed sampling all the flavors and could not decide which is our favorite.

  26. Dana
    08/04/2015 at 6:15 pm

    Zucchini are very moist from the start. Make sure you lay them out on paper towel and then cover them with a paper towel. I did this for about a hour and a half. Used some Wildtree Garlic oil and alittle garlic salt on top and they were amazing. Not to much oil and a dash of seasoning salt on top. So make sure you are really getting alot of that moisture out.

  27. aleca
    08/04/2015 at 10:22 pm

    Hi There. Is it possible to slice the zucchini the night before and then bake them the next day? How would that change things?

    • Julie
      08/05/2015 at 7:14 am

      You could. I don’t think it’d change anything.

  28. Andre
    08/05/2015 at 9:11 am

    I wanted to ask you what temperature are we supposed to bake the zucchini at? You mentioned that we have to preheat the oven to 225 dregrees Fahrenheit, but I couldn’t find the baking temperature.

    • Julie
      08/06/2015 at 6:56 am

      You bake them at 225 degrees Fahrenheit.

  29. Chris
    08/05/2015 at 11:42 pm

    In a class, my lab partner and I had trouble with the zucchini being too wet. Our instructor suggested sprinkling it with a little salt, let sit for a bit, then use paper towel to dry the zucchini. The salt was used to draw out the moisture. It worked, but was a real challenge because another part of the assignment was too keep the sodium level below 540 mg per servings. Toweling off the slices will remove some of the salt along with the water. This may help those who are having trouble with the chips not crisping up.

  30. June
    08/06/2015 at 9:22 pm

    Just made them. Yummy! We used the food processor,then towel dried. Put salt and put half in oven. The other half we put on the bacon cooker for the microwave. They were done in 12 minutes. They were gobbled up

  31. Sandy
    08/09/2015 at 8:17 am

    If I right click on the recipe, one of the options that appears on the menu is the option to “Mail with Windows Live”. Clicking on this option brings up my e-mail program, and I just e-mail it to myself. From there you can move it to any folder you wish or create a new one. Do this all the time since I don’t have a connected printer either. So easy and fast!

  32. KT
    08/09/2015 at 1:13 pm

    Do you think these would work for healthy nachos? What I’m envisioning would basically be the addition of some cheese, and tempeh browned in salsa, then another brief shot in the oven. Thanks

    • Julie
      08/09/2015 at 7:28 pm

      Hmm, they could but they’re SOO thin that I feel like the chip would break with anything on top, haha

      • KT
        08/11/2015 at 10:39 pm

        Thank you–spot on. They were delicious, but definitely too thin for nachos.

  33. Whitney
    08/09/2015 at 1:21 pm

    Wish you had not made an image/picture of your recipe.. One is not able to simply highlight and copy. I, for one, love to copy and save recipes and prepare them at will.

    • S. Smith
      08/10/2015 at 10:32 pm

      I second that notion! I normally copy and paste into Word, all my recipes. Can’t do that with this one. Also, just an FYI to Julie, but search engines can’t index your recipes as well without them being text. You will rank higher in SEO if you use text as opposed to images. :)

      • Julie
        08/11/2015 at 8:59 am

        All my recipes on my blog are text. They are not images. I disabled text selection of my recipes due to a high amount of content theft from recipe scraping sites.

  34. Ana
    08/15/2015 at 3:32 pm

    i tried the recipe but it doesn’t work unfortunatelly. I think my oven does not have so low temperature, so it burnt in the middle and didn’t crisp.

  35. melissa
    08/18/2015 at 9:43 pm

    I am a lover of kale chips! So I am looking forward to making something different! Always looking for healthier snacks.

  36. Karen
    08/20/2015 at 10:02 pm

    I read this twice and am pretty sure I followed the recipe exactly, but mine did not get crispy AT ALL. Wonder where mine is going wrong?

  37. Brittany
    08/25/2015 at 8:33 pm

    do you have to refrigerate after baking?

    • Julie
      08/26/2015 at 8:44 am

      No, I didn’t. I just kept it in a container but it’s best eaten day of.

  38. 08/26/2015 at 9:28 pm

    I have them in the oven right now! Can’t wait. Thank you!

  39. 09/14/2015 at 4:44 pm

    Great snack, I love these! I used your baking instructions, low and slow is the trick.

  40. Paula
    09/22/2015 at 10:39 am

    For anyone who doesn’t want to turn their oven on for two hours, I’ve had great success with Julie’s recipe and a microwave! Same method (I use some parchment paper on a microwaveable plate) and in an 800w oven it takes around 7/8 minutes for the chips to crisp up nicely (I flipped mine after 5 minutes) They are definitely not as pretty as Julie’s but for a quick, lazy fix, they taste great! :)

  41. Kaycee
    09/23/2015 at 12:29 pm

    LOVE this recipe! I tried it the first time and it was amazing! The second time, my zucchini all got stuck because
    I think they were too thin. I’m going to use parchment paper. Thanks for the AWESOME healthy recipe! These little guys are addicting!!!

  42. 09/24/2015 at 6:19 pm

    Thanks for the cooking time/temp recommendation! Very helpful.

  43. Janet Berg
    09/27/2015 at 8:34 am

    1. Zucchini differs tremendously from season to season–sometimes very sweet and sometimes rather tasteless or even bitter.
    2. Zucchini has a VERY high water content. It is probably good to use the traditional method for removing water from eggplant slices before frying: sprinkle with salt and let sit for at least a half hour. The slices sort of ‘bleed’ water. Then rub off both salt and water with a paper towel. Of course the eggplant slices are larger and thicker, so it is easier….but the principle is the same….:-)….
    3. Before making zucchini pancakes, you are supposed to let the shredded zucchini sit in a colander to drain.
    4. MANY ovens do not heat evenly and do not have heat settings that match the dial!! Always use an oven thermometer and turn the pan around periodically if you are having trouble.
    5. With all my great advice, I must admit that I never got chips to come out like the pictures—but I have a very simple ANCIENT oven which I know does not have all its elements functioning….:-)…. This recipe should be great in a convection oven!

  44. feeding_infintely
    09/29/2015 at 10:18 pm

    So I was wondering, are these thick enough for withstanding dips? Or else should I use 3 on a mandolin instead? Judging from your pictures they seem a tad thin, but that could but just the angle of the photo.

    • Julie
      09/30/2015 at 3:47 pm

      No, they definitely will not withstand dips! They’d break immediately. If you use 3 on a mandolin, your chips may not turn out as crispy or you may actually need to cook them way longer than the time I put in the recipe.

      • feeding_infintely
        10/03/2015 at 1:44 pm

        oh okay, thanks. I’ll try cooking them for longer and see how they turn out. Then I’ll let you know :)

  45. Belinda Qather
    10/12/2015 at 12:20 am

    wow, a lot of negativity here, too bad, it ruins a good site, For the zucchini chips I have made them for over 30 years, The way my grandmother taught me was to salt the chips and let them set for about 1/2 or so in a colander with a bowl under, the salt draws off the excess liquid, then pat dry, then place them on a baking sheet drizzle with oil and bake or fry., Another way to make a thin pancake batter (about 2 cups worth) add 1 tsp vinegar, 1/2 tsp onion powder, dip the chips, and deep fry at 360 degrees until golden brown.

    • Belinda Qather
      10/12/2015 at 12:23 am

      .about 1/2 hour or so (to make sure they don’t turn brown, put 1 tsp lemon juice in a cup of water in a spray bottle, and spritz them).

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Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

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