Crispy Baked Zucchini Chips (2024)

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Why I Recommend This Recipe

• This crispy zucchini chip recipe is a low-carb healthy alternative to potato chips.
• Quick, under an hour of bake time, and easy to make compared to most vegetable chips.
• Great way to use up too much zucchini.

Ingredient Notes

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A few simple ingredients, readily available year-round are all that are needed to make delicious oven-baked zucchini chips.

• Fresh Zucchini – This is a rare occasion when I’d recommend larger, more mature zucchini for a recipe. Two reasons – (1) younger zucchini tend to have more moisture content and will take longer to bake, and (2) older zucchini are larger – the chips shrink a lot while baking so larger zucchini give you larger chips when finished.
• Olive Oil – Coats the zucchini slices so that the spices stick and also promotes crisping while baking.
• Kosher Salt – Milder and more flavorful than table salt. The larger flakes stick to the surface of the zucchini and add to the crispy texture. I use Morton brand kosher salt. You can also use Maldon salt.
• Black Pepper – Where salt goes, there goes pepper. Seriously, the sharp flavor of pepper is lovely in the finished chips.
• Onion Powder – Gives a lovely flavor to these crispy chips.
• Paprika – Adds both color and flavor.

How I Make Zucchini Chips

Do the Prep Work

Preheat the oven to 450 degrees.

1. Line two large baking sheets with parchment paper or line with a Silpat (reusable baking mat).

Slice the Zucchini into Rounds

2. Thinly slice the zucchini with a knife or mandolin.
3. In a large mixing bowl, combine the oil, salt, pepper, onion powder, and paprika. Stir to combine.

Toss with Oil and Spices

4. Add the sliced zucchini to the bowl and toss so that each slice is coated with the seasoned oil. Actually, you have to do a little more than just toss the slices. You do have to work at it to get each slice coated. They just naturally want to stick together so you have to coax them a bit, separating the slices and rubbing them with the oil. Just be gentle and don’t break the slices into pieces.

Place the Slices on Baking Sheets

5. Place the zucchini rounds in a single layer on each prepared rimmed baking sheet. You don’t have to space them very far apart since they’re going to shrink up while they cook.

Bake the Zucchini Rounds

6. Bake for 8-15 minutes watching very closely. Don’t walk away during this time. When the zucchini starts to show some brown spots, immediately remove them from the oven and set them aside.

7. Reduce the oven temperature to between 180 and 200 degrees (not all ovens go down to 180). When the oven has reached the lower temperature setting, return the zucchini to the oven and cook for an additional 20-60 minutes or until the slices are crispy. Again, the cooking time will vary, but they’re not likely to burn during this part of the cooking.

   Keep checking every 10 minutes or so, and when the thickest slices are crispy, they’re done! Remember that oven times and temperatures vary, and yours may take more or less time to cook. Remove from the oven and cool.

Serving Suggestions

• What goes better with chips than a sandwich? Not much! This salty snack would be a great side dish with any one of my many sandwich recipes like the Grilled Chicken, Apple, and Gouda Sandwich, Steak Sandwich with Grilled Onions, the MediterraneanPressed Sandwich, or aHam, Apple, and Brie Panini, just to name a few! They’re also perfect just by themselves for a light afternoon snack.
• I’m often asked whether these chips can be served with dips or a favorite dipping sauce (Ranch dressing, for instance). Be aware that these are very delicate and even lighter than regular potato chips so they don’t hold up well for dipping.

Recipe Variations and Suggestions

• Substitute the olive oil with avocado oil.
• Add a couple of tablespoons of finely grated parmesan cheese with the spices.
• Use garlic powder instead of onion powder.
• Add a half teaspoon of cayenne pepper for a spicy chip!
• Use your favorite spice blends to create a recipe all your own.

Storage

Since the chips don’t have any preservatives like commercially produced chips, they are best eaten right away. They will keep for a very short time, 24 hours at the most, in a tightly sealed airtight container at room temperature. I suggest a rigid container rather than a zip lock bag to prevent the chips from being crushed.

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• Tomato Zucchini Tian
• Pan Fried Zucchini with Lemon and Parmesan
• Stuffed 8 Ball Zucchini

Questions About Easy Zucchini Chips