Crispy Zucchini Chips (Printable Version)

Thin slices of zucchini baked for a golden, crunchy snack with light seasoning and natural flavors.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon smoked paprika (optional)

# Step-by-Step Guide:

01 - Set the oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry the zucchinis. Cut into thin rounds about 1/8 inch thick using a mandoline or a sharp knife.
03 - Pat the zucchini slices dry with paper towels to eliminate excess moisture.
04 - In a large bowl, toss the zucchini rounds with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
05 - Place the zucchini slices in a single layer on the prepared baking sheets without overlapping.
06 - Bake for 1 hour. Rotate the trays and flip the slices, then bake for an additional 30 to 40 minutes until golden and crispy.
07 - Allow the chips to cool completely on the baking sheets to further crisp up.
08 - Enjoy immediately or store in an airtight container for up to 2 days.

# Additional Tips::

01 -
  • They taste like you're eating potato chips, but your body knows better—and honestly, that's the dream.
  • Once you nail the timing, you'll have a snack ready in under two hours that beats anything bagged.
  • The whole house smells amazing, and you can customize the flavors to whatever mood you're in.
02 -
  • Moisture is your biggest challenge—if the zucchini isn't dried well before baking, you'll end up with chewy chips instead of crispy ones, which defeats the entire point.
  • The low temperature feels frustratingly slow at first, but it's essential; a hot oven will brown them before the inside moisture evaporates, leaving you with burnt outsides and soft insides.
  • They will continue to crisp as they cool, so don't judge them while they're still warm—take them out when they look almost golden and you'll be rewarded.
03 -
  • Use a mandoline if you have access to one—uniform thickness means they bake evenly, and honestly, your hands will thank you for not having to slice for five minutes straight.
  • Don't open the oven constantly to peek; every time you do, you lose heat and extend the cooking time by a few minutes, so trust the process and check only when you're supposed to flip them.
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