Crispy Zucchini Chips (Printable)

Thin rounds of zucchini baked until golden and crispy with light seasoning for a healthy snack.

# 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)

# Directions:

01 - Preheat the oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into thin rounds about 1/8 inch thick using a mandoline or sharp knife.
03 - Pat zucchini slices dry with paper towels to eliminate excess moisture.
04 - In a large bowl, toss the slices with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Place the slices in a single layer on the prepared baking sheets, ensuring no overlap.
06 - Bake for 1 hour, then rotate the baking sheets and flip the slices. Continue baking for an additional 30 to 40 minutes until golden and crispy.
07 - Allow chips to cool completely on the baking sheets to crisp further. Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They actually satisfy that chip craving in a way that feels like cheating on your diet.
  • The texture becomes genuinely crunchy and addictive, nothing like regular baked vegetables.
  • You can make them with whatever seasonings you have on hand and they always turn out different.
02 -
  • The drying step before baking is non-negotiable—zucchini holds water like a sponge and skipping this means they steam instead of crisping.
  • Low and slow temperature beats high heat every time because you want them dried out and crispy, not browned and chewy.
03 -
  • A mandoline slicer is worth the investment if you make these often because it gets every slice uniformly thin, which is the secret to even cooking.
  • If you want them even crispier, brush them lightly with a tiny bit of extra oil and parmesan cheese before the final bake—it creates golden, crunchy edges that feel indulgent.
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