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Snack recipe · from the recipe book

Garlic Herb Baked Potato and Zucchini Chips

Thin, golden potato and zucchini chips baked until crisp, with garlic, rosemary, thyme and a salty Parmesan finish.

Garlic Herb Baked Potato and Zucchini Chips

Ingredients

  • 2 medium426 gRusset potatoesscrubbed and sliced 1/16 inch thick
  • 1 medium196 gZucchinisliced 1/8 inch thick
  • 2 tbsp27 gOlive oil
  • 1 tsp3 gGarlic powder
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2½ tbsp grated15 gGrated Parmesan
  • 1½ tbsp chopped5 gFresh parsleyfinely chopped

Steps

  1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment.
  2. Soak the sliced potato in cold water for 10 minutes, then drain and pat the potato and the zucchini slices very dry with towels.
  3. In a small bowl, stir together the garlic powder, rosemary, thyme, salt and black pepper to make the herb mix.
  4. Toss the potato with two-thirds of the olive oil and half of the herb mix, then spread it in a single layer on the first pan.
  5. Toss the zucchini with the remaining one-third of the olive oil and the remaining half of the herb mix, then spread it in a single layer on the second pan.
  6. Bake both pans for 15 minutes, flip the slices, and bake 10 to 15 minutes more, pulling chips off as they turn golden and crisp; the zucchini may need a few extra minutes.
  7. Sprinkle the hot chips with the Parmesan and parsley, then cool on the pans for 5 minutes so they crisp further before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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