Crispy Zucchini Chips (Print Version)

Lightly seasoned zucchini baked until golden and crisp, a healthy crunchy snack alternative.

# 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)

# How to Make It:

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

# Additional Tips::

01 -
  • They satisfy that chip craving without any of the guilt, and honestly, they taste like you're getting away with something indulgent.
  • Ten minutes of prep work means you can have a batch in the oven while you're handling other things, making snacking feel almost effortless.
  • Once you nail the technique, you can season them however you're feeling—which means they never get boring.
02 -
  • Moisture is the enemy of crispness, so drying your zucchini slices before they go into the bowl is not optional—it changes everything about the final texture.
  • Low temperature and time create crispness in a way that a hot oven never can; if you're tempted to raise the heat to speed things up, resist it because you'll end up with baked zucchini instead of chips.
03 -
  • Invest in a mandoline or learn to use a sharp knife with confidence because even slicing is the invisible ingredient that determines how evenly they crisp.
  • Never crowd the baking sheet—those chips touching will steam each other instead of crisping, so use two sheets if needed and give them space to breathe.
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