Description
These crispy Olive Chips are a delicious, low-carb snack made by baking firm black or green olives seasoned with garlic, onion powder, and oregano. Perfectly crisp on the edges and slightly chewy in the center, they make a great savory treat on their own or as a topping for salads, dips, and charcuterie boards. This Mediterranean-inspired vegan recipe is simple to prepare and gluten-free, offering a tasty alternative to traditional chips.
Ingredients
Scale
Ingredients
- 1 cup pitted black or green olives (firm variety)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano (optional)
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to prepare for slow baking the olives into crispy chips.
- Dry the olives: Thoroughly pat the olives dry with paper towels to remove as much moisture as possible, ensuring they crisp up during baking.
- Slice the olives: Cut the olives into thin rounds or halves, depending on size and your preference, for even cooking and crispiness.
- Season the olives: In a medium bowl, toss the sliced olives with olive oil, garlic powder, onion powder, dried oregano if using, and a pinch of salt to evenly coat and flavor them.
- Arrange on baking sheet: Spread the seasoned olives in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even baking.
- Bake: Bake for 35 to 45 minutes, flipping the olives halfway through to ensure they shrivel and crisp up evenly. Watch closely towards the end to avoid burning.
- Cool and serve: Let the olive chips cool completely on the baking sheet so they crisp up more before serving.
Notes
- Use firm olives for the best texture; soft or overly briny olives may not crisp well.
- These olive chips are great as a low-carb, salty snack or as a flavorful topping for salads, dips, and charcuterie boards.
- Keep an eye on the chips towards the end of baking to prevent overcooking or burning.
