Crispy Zucchini Chips (Printable)

Thinly sliced zucchini baked until golden and crispy with savory seasonings for a light, crunchy snack.

# What You’ll Use:

→ 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:

01 - Preheat oven to 225°F and line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis, then slice into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife.
03 - Pat zucchini slices dry with paper towels to eliminate moisture.
04 - In a large mixing bowl, toss zucchini rounds with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Lay the zucchini slices in a single layer on the prepared baking sheets, avoiding overlap.
06 - Bake for 1 hour, then flip the slices and rotate the pans. Continue baking for an additional 30 to 40 minutes until golden and crisp.
07 - Allow chips to cool completely on baking sheets to achieve maximum crispness.
08 - Serve immediately or keep in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They satisfy chip cravings without the guilt, and honestly taste better after a few bites than their salty counterparts.
  • The oven does all the work while you disappear to do something else, which feels like cheating.
  • Your kitchen fills with the smell of caramelizing vegetables, and people always ask what you're making.
02 -
  • Moisture is the culprit behind any chewiness, so dry your zucchini slices thoroughly and don't skip the paper towels between baking and flipping.
  • The low, slow oven temperature is what makes these crispy rather than cooked—turning up the heat will give you soft, baked zucchini instead of chips.
03 -
  • Invest in a mandoline if you make these often—it makes slicing effortless and consistent, which means they cook evenly every time.
  • Taste one chip after it's cooled completely to check for crispness before deciding if you need more baking time, because the final texture develops as they cool.
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