Forget fancy appetizers for once
I started making these after peeling back the skin on a zucchini and realizing how much it smells like roasted garlic and butter. It’s almost startling. No fancy equipment. No long ingredient list. Just that little green bundle coming alive in the oven, crackling with a salty, garlicky aroma that instantly fills the room. I mean, who knew zucchini could turn into something so addictive? They’re like tiny crispy disks, with a whisper of softness at the center, thanks to the natural moisture that keeps them surprisingly tender. It’s the kind of snack that feels indulgent yet secretly healthy. That smell—earthen, pungent, almost addictive—will make you forget all your snack dilemmas. They’re perfect for when you need something satisfying but don’t want to overthink it. Honestly, I think I’ve found my new favorite way to eat zucchini. Or maybe just how I want to eat it right now.”
Roasted Garlic Zucchini Crisps
Ingredients
Equipment
Method
- Place a sheet of parchment paper on a baking sheet and set aside. Use a sharp knife and cutting board to slice zucchini into thin, 1/8-inch rounds.
- In a small bowl, mix the minced garlic, melted butter, sea salt, and black pepper until well combined. Use a spoon to evenly distribute the mixture onto the zucchini slices, ensuring each piece is coated.2 medium zucchini
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet, spaced evenly apart to allow crisping. Place in a preheated oven at 400°F (200°C).
- Bake for 15-20 minutes, until the edges are golden brown and crispy. Keep an eye on them to prevent burning; the zucchini will start to curl slightly at the edges.
- Remove from the oven and let cool for 3-5 minutes. The crispiest texture will develop as they cool slightly, with some flexibility in the center of each disk.
- Transfer to a serving plate and enjoy immediately as a crispy snack, optionally garnished with extra sea salt or garlic for added flavor.
Sometimes I wonder if I’ll ever tire of crispy snacks that turn out to be surprisingly simple. Or if the garlic smell will keep calling me back to the kitchen. Either way, I’ll be making these again. No regrets, just another reason to turn on the oven in the middle of November.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.