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Zucchini Chips

DISCLAIMER: There is a recipe going around on Facebook using my photo. If you made that recipe that is attached to that photo, THAT IS NOT MY RECIPE. If you read below, you will see my recipe is only zucchini, olive oil, and salt. The recipe going around on Facebook has parmesan, almonds, etc. I’m sorry that you got tricked. The recipe probably failed (as I’ve heard from readers). Remember to always check your sources before trying just any recipe. If the photo looks nothing like the ingredients included, the photo was probably stolen and if the photo has a watermark (in which case, my blog, tablefortwoblog.com), then the photo was likely stolen and the recipe was untested. All my recipes are developed and tested. I would never post a failed recipe on my blog.

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?


For a while, I’ve been looking for local farmers markets to go to in my area or CSAs to join. I really like the idea of buying farm fresh ingredients because I’m all about supporting the farming community and Jason and I love fresh ingredients. There is this farmers market near my house that is on Wednesday’s. Kind of annoying because I work. The ones on the weekend are nothing like the ones I went to when I was in California. I’m so jealous of all you West Coasters and your awesome farmers markets. Don’t take them for granted!


I’m sure there are great ones in the city (DC) but I’m there 5 days a week for work so going in on the weekend is kind of daunting and not really appealing.


My coworker recently told me about this farm fresh delivery service she signed up for. So awesome. I love that everything is from local area farms and they deliver it to your doorstep while you’re at work. They come once a week and deliver a large box and it’s FILLED with a variety of vegetables and fruits. I tried it for the first time this past week and for the haul I got on Wednesday, I scored some pretty sweet loot.

Part of my haul was a large zucchini. I LOVE zucchini. And we all know it’s zucchini season since everyone is up to their ears in them right now. The best part of zucchini season? I’m loving all the zucchini recipes I’m seeing!


Here’s another zucchini recipe to add to your repertoire.

Veggie chips rock my world. I buy large bags of them at Costco and go to town. They’re dangerously addicting and I feel like eating the entire bag helps me get more than a day’s worth of veggies in. Haha, or at least I’d like to think that way. Probably not the best.

These zucchini chips that I made are definitely made of REAL zucchinis and using my mandolin to slice up these discs was really relaxing. I was kind of sad when I came to the end of the zucchini and couldn’t slice up anymore, lol

These delicate chips take a bit of time to make – honestly, waiting was probably the worst part of it. It’s extremely simple but having to wait for them to finish crisping up was torture! I just wanted to eat them immediately!


Zucchini Chips
Author: 
Recipe type: Appetizer, Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 50+ zucchini chips
 
Ingredients:
  • 1 large zucchini
  • 2 tbsp. olive oil
  • Kosher salt
Instructions:
  1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
  2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
  3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
  4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
  5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
  6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
  7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
  8. Let cool before removing and serving.
  9. Keep in an airtight container for no more than 3 days.

179 COMMENTS

  1. 08/06/2012 at 6:35 am

    these look delicious! I went to an amazing farmers market when I was in california and I have never found anything close to it in the UK!

  2. 08/06/2012 at 7:00 am

    I’ve never thought about doing this with zucchini – I have to say that it’s not my favourite vegetable but I think baking it in thin slices like this might convince me otherwise!

  3. 08/06/2012 at 7:35 am

    As if I needed another reason to hoard Kevin’s mom’s garden for zucchinis. Julie, these my dear.. look like the perfect veggie chip. And in my own opinion.. if you want to make the perfect crispy veggie like this, you just gotta put up with it and wait. All worth it in the end. I’d smother these in ketchup because… i’m weird. :)

  4. 08/06/2012 at 7:51 am

    This is, hands down, my favorite part of summer!

  5. 08/06/2012 at 9:16 am

    yay! another great-looking zucchini recipe. I had a zucchini given to me the other day that was the size of my arm — wish I’d seen this so I could have used some of the SIX CUPS of zucchini slices I got out of that thing!

  6. 08/06/2012 at 9:18 am

    I finally just bought a mandolin! Annd I have a million zucchini I need to use. So done and done!

  7. 08/06/2012 at 9:18 am

    Joining a CSA this year was one of the best things I’ve done. Everything just tastes a million times better than regular supermarket produce. I desperately want a mandolin now to make these. I have zucchini up the wazoo over here!

  8. 08/06/2012 at 9:27 am

    Which CSA did you sign up for? I’ve been looking for an affordable one around here!! Love these.

    • 08/06/2012 at 9:31 am

      I signed up for: http://www.washingtonsgreengrocer.com/ :) they’re so awesome! I got the “small mixed box” and let me tell you – it’s NOT small. It’s like 15 pounds haha..they also have a “small organic box” and you can swap things out that you don’t want and also add a la carte farm fresh stuff that’s not already in the box, like milk, cheeses, meats, etc :)

  9. 08/06/2012 at 9:36 am

    These are too cute!!! Glad you’re making good use of your zucchini! :)

    • 07/31/2014 at 7:23 pm

      I tried these and so did a friend of mine. They never got crispy like a chi, they were soggy and burnt

  10. 08/06/2012 at 9:50 am

    I am loving the zucchini chips. There is only sooo much zucchini bread any one person can make before they need something else. And chips are top of my list for “devouring without abandon” right now. :)

  11. 08/06/2012 at 10:00 am

    You have mad mandoline skills…these are gorgeous.

  12. 08/06/2012 at 10:13 am

    Those look excellent!

  13. 08/06/2012 at 10:17 am

    Oh heck yaaa!

  14. 08/06/2012 at 11:17 am

    What a smart use of all the fresh, local zucchini that’s everywhere these days. Gorgeous pics, too! =)

  15. 08/06/2012 at 11:59 am

    Wow, these look and sound amazing!
    I’m going to have to make them ASAP!

  16. 08/06/2012 at 12:14 pm

    ummm this sounds amazing! Never thought to make zucchini chips!

  17. 08/06/2012 at 1:23 pm

    I adore veggie chips too. These look sooo good! I used to use a produce deliver service (that was organic too!) but cancelled it since we live 2 blocks from our city market now. I don’t want summer to end, I have loved every single weekend this summer filling up on fresh produce. I hope you enjoy the deliveries!

  18. 08/06/2012 at 2:42 pm

    These look GREAT! I love zucchini and can’t wait to try them.

  19. 08/06/2012 at 2:52 pm

    Mmm, love these! I haven’t been buying much zucchini this year because I don’t have any recipe I want to try but now I have an excuse! Hopefully my kids will eat them!

  20. 08/06/2012 at 3:41 pm

    So simple and healthy! I miss my old farmer’s market. It’s too far to be worth heading to and I haven’t found one locally since the move.

  21. 08/06/2012 at 4:10 pm

    What a great idea! I love veggie chips!

  22. 08/06/2012 at 4:29 pm

    There is a place in LA called Love Deliveries and they are awesome. Just a huge basket of local organic love once a week. And I am now the proud owner of the most gigantic zucchini I’ve ever seen. And it will probably be made into these chips TONIGHT! with my fanciest of sea salts, of course.

  23. Jennifer @ Mother Thyme
    08/06/2012 at 8:41 pm

    I am up to my ears with zucchini from our garden. I am definitely making these soon! Great idea!

  24. Anna
    08/06/2012 at 10:34 pm

    I made these tonight with yellow squash. DELICIOUS!!

  25. 08/06/2012 at 11:25 pm

    I should really take advantage of the farmers’ market out here! I get so lazy on the weekends though. Yeah, I know, I’m so bad.

    But I’m glad you scored this awesome zucchini! The chips look so incredibly thin and crisp! And veggie chips are healthy so I would totally stuff my face in these!

  26. 08/07/2012 at 1:38 am

    I’m glad slicing these was so relaxing :) And I love zucchini season – can never have too many delicious ways to use it!

  27. 08/07/2012 at 8:19 am

    Yepp – I need to bust out my mandoline. These chips look awesome… and bonus: I don’t have to feel guilty if I just sit on the couch and eat handful after handful!

  28. 08/07/2012 at 10:39 am

    I love this idea! They look so good, and I have so much zucchini coming out of the garden, this is a perfect way to use some up.

  29. 08/07/2012 at 11:14 am

    Love this idea!! I need to make them soon. Wonder if this will actually get my guys to eat veggies :)

  30. 08/07/2012 at 11:53 am

    These look so perfect, so crispy and delicious! I have to try them asap!!

  31. 08/07/2012 at 12:37 pm

    I just went to a farmers market on Saturday. It was so much fun, albeit 1000 degrees out. I love having the fresh ingredients too. Man, I keep seeing all these recipes you are making, and its just reminding me of all the things I need to buy! Now on the list is… stand mixer, food processor, mandolin, doughnut pan. Thanks Julie ;) No but really, these look fantastic! And as always, your photos are stunning!

  32. 08/07/2012 at 2:51 pm

    LOVE this! I actually haven’t tried veggie chips before, and at times like these when summer squash is on and popping, I’m always looking for new ways to use it up. Thanks for this luscious idea!!

  33. 08/07/2012 at 9:29 pm

    I love the veggie chips from Costco too! And have so much zucchini in my world…this is the perfect solution :)

  34. This is such a fun twist on the usual oven chips – and a great way to utilize all of the gorgeous zuchini at the markets right now!

    I think my mandoline slicer will be getting a little more face time in the near future ;)

  35. 08/08/2012 at 10:50 pm

    I can’t stand how gorgeous these chips are! And, you cracked me up about how you were disappointed to reach the end of the zucchini. lol! I’ll be making these for sure, as I need another reason to use my fun OXO slicer! woohoo!!

  36. Renee
    08/09/2012 at 9:42 am

    Keep in an airtight container for no more than 3 days. * yeah right… like these would even last an hour… YUM YUM YUM

  37. 08/09/2012 at 11:07 am

    I’m totally obsessed with zucchini! These chips looks so fun!

  38. 08/10/2012 at 12:47 pm

    So simple! I’m going to give this a try, thanks!

  39. 08/12/2012 at 12:47 pm

    How long would you leave these in a food dehydrator? I will deffinitely make these in the oven but would love to use my dehydrator for this also.

    • 08/12/2012 at 4:07 pm

      I, unfortunately, have no idea. I don’t have a dehydrator nor have I ever used one so I would not even be able to give you any sort of guesses. Sorry!

  40. Susie
    08/13/2012 at 11:21 am

    I also live in DC Metro area & I am completely addicted to Farmers Markets. They are harder to find out here, but they do exist! I am in Alexandria, VA and just in my area, we have one on Friday afternoons (Kingstowne), Sunday mornings (Bren Mar), & Sat, of course. (Old Town & Del Ray.) Feel free to email me if you want more info on how to find yours! (And I am trying this recipe TODAY since I have way too many zuccinis from last weeks Farmers Market run!)

  41. Jen
    08/15/2012 at 11:30 am

    These look soooo yummy! I’m going to make these right now to have tonight with our veggie burgers. Thanks for sharing!

    I love farmers markets for the items that I don’t grow myself.

  42. 08/16/2012 at 10:31 pm

    These look great! What an awesome way to use up zucchini (that doesn’t involve flour, butter, or sugar…I might like zucchini bread too much).

  43. Heather Turner
    08/20/2012 at 9:37 am

    What brand of mandoline do you use? I bought & returned an OXO one from Bed Bath & Beyond (about $50) because I didn’t feel like it sliced good. I would love to get one that works good!

    • 08/20/2012 at 9:40 am

      Mine’s actually OXO!

  44. jennifer olsen
    08/21/2012 at 8:03 pm

    I do not have a cutting tool. How thisck do you think the slices are pre-baked?? Thanks for all of the great ideas!!

    • 08/21/2012 at 10:28 pm

      I feel like they’d be 1/4 inch thick.

    • 08/21/2012 at 10:29 pm

      Actually, most likely a lot thinner than that. Just slice them paper thin with a knife.

      • Gailann
        07/20/2014 at 3:37 pm

        would a food processor work? Mine would make them super thin…..

      • Julie
        07/21/2014 at 11:10 am

        Yes! That’d work!

  45. Sylvie Paquette
    08/22/2012 at 9:41 pm

    Hi there, I loved this post, but in particular I loooove your photography!! Did you take those photos? I am a beginner photographer, and I’m really into food photography, looking to get some advice from everywhere I possibly can :) thank you!

  46. Elena
    08/24/2012 at 10:44 am

    Trying these tonight!

  47. Amy
    08/25/2012 at 4:57 pm

    225 was way too hot for my oven. Next time I’ll try just under 200.

  48. elise
    09/14/2012 at 11:07 pm

    If you dont have parchment paper can you use tin foil instead.

  49. 09/20/2012 at 4:28 am

    I love this recipe!

  50. Chandra
    09/26/2012 at 11:15 pm

    Just finished making (and devouring) these! Awesome! Thank you so much.

  51. Claisoa
    09/30/2012 at 11:53 am

    Are degrees in Celsius or Fahrenheit?!!

  52. Margaret
    10/04/2012 at 3:19 pm

    These are already a huge hit with my family, even though I have not yet perfected the recipe. Any tips for keeping them from over-browning? I have tried lowering the oven temp and still cannot bake them for even an hour without burning. Thanks for any insight you can provide and for the delectable idea!

    • 10/04/2012 at 5:38 pm

      Try putting tin foil loosely over the baking sheet when they start browning too much.

  53. Melissa H.
    10/07/2012 at 4:44 pm

    A good friend of mine told me how to get a lot of the water out of zucchinis before you fry or bake them so they will be crispier. After you slice all your zucchini sprinkle both sides of the slices with regular table salt! Let the salt sit on the slices for 30 minutes (1 hour if you have the time) and then pat dry with a paper towel. You’ll be surprised how much water you actually get out of the zucchini!

  54. Genevieve
    10/15/2012 at 2:47 pm

    I’m making these right now! Thanks for sharing!

  55. viki
    10/20/2012 at 5:20 pm

    just to clarify because I’m really new to cooking
    do I paint olive oil on one side or both sides =) ?

  56. Andrea
    01/06/2013 at 6:18 pm

    I tried making these this afternoon, but even though some of them started getting very brown (quite dark, looked almost burnt) after 45 minutes they were still kind of floppy. Do you have any suggestions?

    • 01/06/2013 at 7:02 pm

      A number of factors could’ve attributed to this. The only things I can think of were: how thin were your slices? Did you pat them dry enough? If they weren’t pat dry enough, it would take longer for them to crisp up since there’d be so much water content left in the zucchini. I’d suggest either turning your oven temp. down to 200 next time or put aluminum foil over the pan if they start to get brown really quickly.

      • Rysa
        12/27/2013 at 7:58 am

        Hi! This looks great! Just wanted to clarify.. 225 degrees farenheit or celcius? I’m sure you meant farenheit but I want to confirm before trying this out :)

      • Rysa
        12/27/2013 at 8:00 am

        Just read above reply to CLAISOA… You’ve clarified its Farenheit :D Thank you!

      • 12/27/2013 at 3:36 pm

        Thanks for reading the other comments to get your answer, Rysa! Enjoy!!

  57. Crissie
    01/13/2013 at 2:52 pm

    I tried making these today. They turned out ok…..not nearly as nice looking as yours. But I’ll keep trying. My question for you is have you done a serving size/calorie calculation on these? Even a ballpark figure would be good.

    • 01/13/2013 at 8:18 pm

      Hi Crissie! Sorry, I haven’t done one of those calculations. I’d say servings size like 5 and 70 calories? I really don’t know. That is a total guess.

  58. Sue Costanzo
    02/01/2013 at 12:25 pm

    Great Zucchini recipe! I think it will work well with Weight Watchers

  59. Lynette
    02/20/2013 at 1:26 pm

    Can’t wait to try these! Thanks for the recipe. By the way…love, love, love your website. Beautiful!!!

  60. Karen
    03/02/2013 at 10:22 pm

    Not sure where you work within DC but I spent 2 years working at the Department of Health and Human Services (200 Independence Ave, SW … right across the street from the botanical gardens) and from spring until fall there is a farmers market from 11-2 every Wednesday. If that isn’t too far you could stop by on your lunch break… there are also vendors selling sandwiches, wraps, etc for lunch. I loved buying fresh, local, veggies there!

  61. Laura
    03/14/2013 at 7:01 am

    Thank you! I made these Monday night, and there was no need for the air tight container. They didn’t last very long in this house. I did make the mistake of setting my blade to cut too thinly, but they were still amazing. I’ll know better for my next batch, which will probably be happening very soon. Delish!

  62. Kristin
    03/23/2013 at 6:04 pm

    I just discovered your site when a friend emailed out the Holy Wow Chicken recipe. Made these chips this afternoon and agree that there is no need to note they store for 3 days! Mine only took an hour and 20 minutes to cook – I am sure it differs based on how thinly they are sliced and also my zucchini was small. Can’t wait to keep trying things! You have a new fan.

  63. Susy
    03/27/2013 at 10:21 pm

    This recipe works really well with parsnips and sweet potatoes too – yum!

  64. Terra
    03/28/2013 at 10:52 am

    If I ever have any zucchini left over, because we love them, I’ll have to try these. Makes me want to plant an extra plant in the garden this yr. Thanks!!

  65. 04/03/2013 at 8:36 pm

    Oh man…these sound and look soooo good.
    I am going to try these as soon as I get some zucchini.
    Thanks for this awesome recipe!
    :)
    Kelly

  66. 04/11/2013 at 12:55 pm

    I think I will try this with my dehydrator! Thanks for the inspiration:)

  67. karen
    04/12/2013 at 12:05 pm

    Made these a couple of weeks ago. They were an excellent ‘healthy’ chip which everyone loved. The only thing that was surprising was how small they ended up. Used ordinary sized zucchinis, but after cooking they were mostly about the size of a quarter. Definitely will make again…but will look for larger rounds of zucchinis. I wonder if I cut them too thin…thus making them shrink more? Any thoughts?

    • 04/12/2013 at 12:39 pm

      Mine ended up being larger than quarters – you probably do need larger zucchinis. They will shrink though no matter what. You’re basically dehydrating them to make them into chips, therefore sucking out all their water content, so that’s why they become crispy and chip-like. You want them thin – otherwise you’ll end up with mushy zucchini chips or you’ll spend 6+ hours trying to get them to get crispy :) thin cut is good!

  68. Ray
    04/27/2013 at 11:27 am

    question why are my chip still soggy after 2 hours of baking?

    • 04/28/2013 at 11:20 am

      Hi Ray, there are many contributing factors as to why your chips may still be soggy – were they thinly sliced? How thin were they? Did you soak enough water out of them prior to baking? My best suggestion to you is, if it’s still soggy after 2 hours, keep baking them. Everyone’s results will be different because not everyone will slice it as thin as how I did, therefore, this recipe is just a guideline.

  69. Jill
    05/08/2013 at 10:23 am

    Thanks for this great recipe – I can’t wait to try it! One question, do you brush olive oil on both sides, or just one side? Thanks again!

    • 05/08/2013 at 3:44 pm

      I just brushed it on one side.

  70. Christine
    05/14/2013 at 9:35 pm

    Thanks for posting this! I am wondering what service you use for the delivery. I just moved to the DC area and am looking for something like that. Any info would be so great! Thanks!

  71. 06/16/2013 at 11:43 am

    This is a beautiful photo. I am always looking for zucchini recipes to use up the stocks from my garden. I love this simple one. Thanks.

  72. 07/11/2013 at 12:12 am

    They are in the oven now! I hope they come out good – I don’t have a mandolin so I had to just do my best, and I use coconut oil, not olive oil. We will see how they turn out!!

    Love all your photos – I don’t normally try a recipe immediately, but this was so inspiring!

  73. 07/20/2013 at 2:18 pm

    I am so excited I found your blog on twitter. These ideas are fantastic! I love finding ways to eat healthier and not doing without :)

    • 07/20/2013 at 6:25 pm

      Yay! So glad you found me :)

  74. Cindy
    07/26/2013 at 6:59 pm

    I just brushed oil on one side; I hope they turn out okay. I’ll watch them and see if I need to turn them over. I also wanted to let you know I came across the picture of your zucchini chips with a different recipe. It has ground almonds and garlic on the zucchini. Is it a version of yours?

    • 07/26/2013 at 7:07 pm

      Yeah, that recipe is definitely not mine. She just stole the picture and using it as her own. I can’t do anything about it though, unfortunately :( I hate people who steal my hardwork :( good luck with your zucchini chips!

  75. 07/27/2013 at 9:37 am

    I can’t wait to try these. I usually just use fresh cucumbers as ‘chip’ substitutes when I’m craving guacamole, but these would be great!

  76. John
    08/03/2013 at 8:07 pm

    I made this recipe exactly as is, and it wasn’t worth the time and effort they didn’t turn out. I posted this recipe on facebook and anyone who tried it said the results were nasty. Don’t waste your time.

    • 08/03/2013 at 8:14 pm

      Hi John, sorry you found this recipe nasty. Not sure how it could be nasty if it’s just olive oil and salt on thin rounds of zucchini, however, there is a recipe going around on Facebook that someone stole my image for and it uses Parmesan and almonds so if that’s the one you used, I’m sorry, that is not my recipe.

  77. John
    08/03/2013 at 8:26 pm

    Yes ! the recipe going around facebook also has your photo & blog web address you should file a complaint.

    • 08/03/2013 at 8:55 pm

      Thanks, John! Unfortunately, since it’s been shared so much, there’s no way I can put a stop to it :( it’s such a shame. It’s defamation in the worst way possible and copyright infringement :(

  78. Tinkers
    08/06/2013 at 6:45 pm

    Yuppers….stolen photos!! Complete with a different recipe that I called BS on. Their recipe is BREADED! You should claim it’s your intellectual property and force them to take it down.

    https://www.facebook.com/CasianoCatering

    • 08/06/2013 at 7:01 pm

      Thank you SO much for letting me know and looking out for me. I just reported them for copyright infringement :) hopefully it’ll get taken down soon! Thanks again!

  79. Debbie Chase
    08/07/2013 at 12:59 pm

    I want to apologize to you for passing along your photo with the recipe that called for parmesan & almonds from Facebook. My daughter gave me your site & I should have noticed that the picture didn’t match the picture. I also failed to notice your watermark. I am sorry and I am going to post your recipe on my page so that people will know the right way to do it.

    • 08/07/2013 at 1:52 pm

      Hi Debbie! Your daughter actually emailed me and told me the situation. No problem at all! I’m glad you’re able to find the correct recipe! Have a wonderful day :)

  80. catherine
    08/08/2013 at 1:32 am

    Darn it all – the first time I actually try a recipe posted on Facebook – now find out it wasn’t legit. Apologizing for not knowing it was fake. I shared and copied the Facebook posting on 08/05/13. Went back to look for it now 08/07/13 – not on my timeline. Was so hungry making it with the Parmesan cheese, etc. forgot to spray the wire rack – looked wonderful, but stuck to the rack – crumbs weren’t too bad. Of course I didn’t measure – didn’t have milk so used scrambled egg instead of milk and a lot of Parmesan cheese and garlic parsley powder. Will try your recipe here next. Thank you =)

  81. Nicole
    08/08/2013 at 2:12 pm

    If I don’t have a mandolin, how many cm or mm thick do you think I should cut the zucchini?

    • 08/09/2013 at 9:56 am

      Hi Nicole! I’d say about 2-3mm thick would be good!

  82. Kelsey
    08/08/2013 at 9:19 pm

    Really sorry to hear your picture was hijacked! I saw these chips + the phony recipe on FB. I lost the recipe though, so i googled to fin the pic and then found this webpage for them. This recipe makes SO much more sense and sounds LOT better. I was wondering where the heck the almond flour and Parmesan of the bogus recipe came in and made the chips look like they do. LOL.

    • 08/09/2013 at 9:56 am

      Haha, I thought the same when I read the recipe. I was like wait, what?! :) Glad you found the correct one!!

  83. mandy
    08/10/2013 at 9:15 pm

    these were amazing! they are the perfect way to use overgrown zucchini because they shrink so much in the baking process. I sprinkled mine with sea salt, ground roasted jalapenos, and oregano. delicious, and an excellently sneaky way to get my teenagers to eat their veggies.

    • 08/11/2013 at 11:04 am

      It’s definitely a great & easy way to use up zucchini! I love it. Glad you enjoyed :)

  84. Deek
    08/11/2013 at 11:01 am

    Is it 225 degrees Celsius or farenheit?

  85. Ava Kinsey
    08/15/2013 at 7:17 pm

    Those are really pretty, and honestly, I don’t think they would last three days at my house. :)

    • 08/15/2013 at 8:17 pm

      Thanks Ava :) they didn’t last very long here!

  86. Lori Morrow
    08/25/2013 at 9:07 am

    Julie, I sent you an email regarding where else you can find these posted.

  87. 08/27/2013 at 3:09 am

    Your recipe is been use by Philip Malaysia.Is it your link. Thanks

  88. Debbie
    08/28/2013 at 12:31 pm

    Well THAT certainly explains the problem I was having!!!! I too have “Pinned” that lovely (yummy looking) picture on one of my boards. Sadly it was NOT your recipe. The link was just to the picture, and then the directions were included in the post. I tried making these last night, and was VERY SAD when they did not turn out. I am on a carb-free diet, so I left out the ground almonds. Baking them at 425 for 30 minutes not only burned them, but the center was not cooked at all. I said to my friend today that it seemed like it would work better to bake them in a low oven for a longer period of time. Soooooo, I did a “Google” search and came upon your site. Am I glad I did. There were your beautiful pictures, with a completely different recipe, and a disclaimer about what had happened. I will immediately go to my board and delete the pin that is incorrect. I will then “repin” YOUR recipe along with a notice as to what happened – encouraging others to come and get the REAL recipe. I know it won’t stop what is already pinned out there, but maybe more people will see my pin and fix their post as well!!! Thanks for the recipe… I’m gonna try it again tonight!!

    OH… one more thing… do you ever put fresh grated parm cheese on them? If so, do you put it on at the beginning, or after they have baked for a while?

    • 08/28/2013 at 12:38 pm

      425 degrees for 30 minutes is what the fake recipe calls for?! That’s absurd!! That’d most definitely burn everything! I’m sorry you had to find out the hard way but I’m glad you found me!! :)

      If I were to push fresh grated parm on them, I’d do it after they’ve been baked…if you put it on too soon, it may burn and cause it to harden. Do it after they’ve baked when they’re still warm! Good luck and enjoy!

  89. Debbie
    08/28/2013 at 12:55 pm

    Yep! That’s what it called for. I ended up with a burned mess!!! I actually had 2 different pins with this recipe. One had the recipe below as I said, but the other was http://www.Sharefoodpics.com/?p=3800 I deleted my pins, and repinned with your website. Here is what I posted:

    PLEASE NOTE: If you see this picture (or one similar) being posted that does NOT have a link to the “Table for Two” website, it is NOT the correct recipe. The picture was taken from her website and posted with a completely different recip (which does NOT work… I tried it). THIS is the correct picture, and the RIGHT website to go with the recipe. If you have pinned one on your board perhaps you could delete it and replace it with this correct version.

  90. Cara
    08/30/2013 at 5:38 pm

    This FB site, plus they have other communites using copywritten stuff and the worst of it is…They are selling an Ebook, and claiming these pics and recipes as their own!

    High Protein Foods
    Metabolic Cooking with Karine Losier

    pretty much anything Posted by Karine or Dave Ruel has been stolen, And they are making money with it =/

    • 08/31/2013 at 1:52 pm

      Thanks for letting me know, Cara! I’ll go check it out. Can’t believe they’re making money off others’ work. So ridiculous.

  91. 08/31/2013 at 5:01 pm

    These are delicious! I added SRIRACHA as a dip and they were BOMB!

    • 08/31/2013 at 6:04 pm

      So glad you enjoyed this and added a kick to it!!

  92. Brieanna Cassivi
    09/01/2013 at 5:34 pm

    This is where I saw it, and I’m so glad I looked around to find the real one because I LOVE the simple veggie chips! Thanks so much for the recipe, we are trying it tonight. Below is the link to the one I saw on facebook.
    https://www.facebook.com/photo.php?fbid=10151816915412436&set=a.114480717435.99528.104062822435&type=1&theater

    • 09/01/2013 at 6:39 pm

      Thank you Brieanna! I just reported it to Facebook! I hope you enjoy the zucchini chips this evening and thank you again for looking out for me :)

  93. Melanie Shellito
    09/01/2013 at 7:04 pm

    I also had the ‘fake’ recipe show up in my FB newsfeed, coming from https://www.facebook.com/homesteading?ref=stream&hc_location=stream

    Happily, someone in the comments had noted this photo was from your blog, so I came over here to check it out. SO glad I did! I would have made the disastrous fake ones and been totally bummed. Good luck with tracking down all the copyright infringers!!

    • 09/01/2013 at 10:55 pm

      I’ve had so many people reporting to me about this site tonight. I’ve reported the photo and hopefully Facebook will take it down soon. Thanks for looking out for me and I hope you try the recipe :)

  94. Helen
    09/01/2013 at 9:19 pm

    I was concerned when I saw how long you have to have the oven on for. What about salting the Zucchini for an hour or so before brushing with olive oil – i think the salt would draw out lots of moisture prior to cooking? ?

    • 09/01/2013 at 10:57 pm

      Hi Helen, well, you’re essentially using the oven as a dehydrator so that’s why it’s in there for so long. At the low temperature it’s at, it really doesn’t hurt it. If you salt it prior to brushing it with olive oil, it won’t draw out that much moisture to cut down the time in the oven. With the oven temperature that low, you definitely do need to keep it in there for the stated time. Any higher, you risk burning it by rushing the process. Good luck and I hope you try this!

  95. 09/09/2013 at 6:10 pm

    I can’t wait to try these.

  96. GiGi
    09/28/2013 at 9:14 pm

    I keep trying to add your recipe but it keeps bringing up the fake recipe for Jenny @ Bake. Looks yummy and so simple. I pinned it ok but Cozi won’t add your recipe to the recipe box..
    Didn’t know if the Jenny @ Bake was who was posting the other recipe.

    • 09/29/2013 at 8:28 pm

      Hi GiGi, I don’t know why you can’t save this recipe. Why does it save under Jenny @ Bake? That’s really weird.

  97. GiGi
    10/21/2013 at 9:21 pm

    Loved these. I actually have an OXO too. Sliced them on 1/8″ setting and put on silpat lined pan barely brushed olive oil on them. Just enough to make them shiny. then popped them into 225 degrees Fahrenheit oven. After 30 min I turned the pan. 30 min later they were done. So nice to find something so simple and yes I did see your stuff on Pinterest. I’m so glad I didn’t see the fake recipe. Have no idea what the actual temp inside the oven was but one hour was plenty of time in my Kenmore oven. Yay! don’t know that I could wait 2+ hours.

    • 10/22/2013 at 8:08 am

      I’m SO happy this turned out well for you, Gigi! The fake recipe had all sorts of almond four and Parmesan coating on it. And it said to put it in a 425 degree oven – so many people burned it. So silly – I actually TEST my recipes before posting so that fake recipe was just out there to fool people! I’m glad you found the right recipe and that yours turned out great!

  98. 11/03/2013 at 11:39 am

    I just featured these as something new to try on my blog! they look so good!!

    http://www.styleinterplay.com

    …..

    • 11/03/2013 at 2:22 pm

      Thanks so much Tayler!

  99. Renee C
    12/04/2013 at 4:47 pm

    Looking forward to trying the original….I knew I saw the picture somewhere but kept looking til I found the “originator” and so glad I did. The less ingredients the better in my book.

    • 12/05/2013 at 7:52 am

      So glad you found the original, Renee! :) Frustrating that the fakes are still floating around!

  100. 01/11/2014 at 5:11 pm

    I use this recipe to feed teachers in my department, each time zucchini is in season.

    I mentioned this on our blog and linked to it. http://notsocommonedu.wordpress.com/2014/01/11/tip-3/

    Thanks for the yumminess!

    • 01/13/2014 at 8:04 am

      So glad you’re sharing this recipe the your teachers! Thanks!

  101. Sara
    01/12/2014 at 12:21 pm

    This was amazing, thank you so much for the recipe!

    When i heard all the scary stories about the chips winding up soggy after two hours, I sliced them very thinly (they were 1-2 mm) and i arranged them on a paper towel, sprinkled with salt and let them rest for 2mins. The water came out in droplets, and i just soaked it up with another paper towel.
    Oh, and I didn’t even need 2 whole tbsps od oil, I used only one.
    They were so tasty and crunchy!

    • 01/13/2014 at 8:06 am

      So glad these worked out for you, Sara!

  102. 03/13/2014 at 12:27 pm

    sorry about the copyright issues. that must be an awful experience.
    on another note, these look delicious and perfect, especially for now that i am fasting!

    • Julie
      03/16/2014 at 7:39 pm

      UGHHH thanks for letting me know!! I just reported it.

  103. Edna
    03/18/2014 at 6:59 pm

    Hei, Julie, I come across to your site, I am so glad that I do not have to suffered from the “stolen pictures and recipe”, I read all the comments and learn about the story, and am so happy for you that everything is clear now.

    • Julie
      03/19/2014 at 10:49 am

      Thanks, Edna!

  104. Lindsay
    03/25/2014 at 6:14 pm

    Why can you only keep them 3 days? I would love to make enough to last a week for my family and I as a healthy snack.

    • Julie
      03/25/2014 at 7:49 pm

      You can certainly keep them longer if you want but when I made them, they only kept for 3 days because they started to get soggy. You can keep them longer if you wish, but I didn’t keep them that long (actually finished eating them) and I can’t guarantee that they’ll last a full week for you.

  105. Beth
    03/25/2014 at 7:37 pm

    Why only three days for storage? Essentially they are dehydrated, right? So shouldnt they last longer?

    • Julie
      03/25/2014 at 7:50 pm

      You can certainly keep them longer if you want but when I made them, they only kept for 3 days because they started to get soggy. You can keep them longer if you wish, but I didn’t keep them that long (actually finished eating them) and I can’t guarantee what they’ll be like if you keep them longer.

  106. Grace Geiger
    04/07/2014 at 10:15 am

    If you are looking for a CSA option, you could try Relay Foods: http://www.relayfoods.com/Home/Welcome?returnUrl=%2F

    Relay offers grocery delivery and includes options to have CSA boxes delivered. You don’t have to sign up for regular deliveries you can just order when you want.

  107. Barbara
    04/08/2014 at 7:27 pm

    There is a recipe floating around on facebook with direction to cook in oven f
    On 450 for 25-30 mins. I thought it seemed weird but tried it anyway. What a mess and a waste of a zuchinni. Going to try yours. I thought the temp should be lower because I was thinking about how a dehydrator would work.

    • Julie
      04/09/2014 at 8:03 am

      Hope you get better results with mine!

  108. Corinne
    04/09/2014 at 2:41 pm

    Thank you so much for the yummy recipe! I am sorry that someone stolen your picture :( Your picture led me straight to you :)

    • Julie
      04/10/2014 at 8:12 am

      I’m glad it led you to my blog! :)

  109. Christina
    04/09/2014 at 4:16 pm

    Why am I having so much trouble making these? I followed the instructions to a T and they come out either squishy or too crispy. Nothing like the picture. :(

    • Julie
      04/10/2014 at 8:13 am

      I’m not sure, Christina. The only thing I can think of is if they’re too squishy, the slices aren’t thin enough and you haven’t baked them long enough or you’re drizzling them with too much oil…and too crispy? Might want to bake them less time if they’re too crispy. Keep an eye on them.

  110. Loree Behymer
    05/14/2014 at 12:06 am

    Here is a link to a fraudulent use of your picture I believe. http://heavenzeh.wordpress.com/2013/08/31/zucchini-oven-chips/

    • Julie
      05/14/2014 at 8:07 am

      Awesome – thank you so much for letting me know! :)

  111. Harriet
    05/18/2014 at 5:52 pm

    Might find some of yours here that’s how I found you! Hanging to try the chips :)
    http://www.pinterest.com/pin/327707310355661142/

    • Julie
      05/19/2014 at 8:14 am

      Thank you Harriet!!

  112. Pat Burden
    05/19/2014 at 6:34 pm

    Could you tell me an approximate thickness for the zucchini – I do not have a mandolin, but I have a food processor with an adjustable slicing wheel. Would you say they are an 1/8 of an inch, thinner or thicker?

    • Julie
      05/20/2014 at 1:43 pm

      I would a little thinner but not by much. Enjoy!

  113. Galit
    07/02/2014 at 8:15 pm

    This looks like a great recipe! How did you keep yours crunchy AND green? Also how did you keep you zucchini from shrinking into the size of a quarter? Thanks!

    • Julie
      07/03/2014 at 8:22 pm

      Hi Galit, I honestly just did exactly what the recipe I wrote out says to do and my turned out the way the photos look. I didn’t do anything different. I can see how results can vary but I don’t have any special tricks other than the directions in my recipe!

  114. 07/07/2014 at 2:44 pm

    These look fantastic. My youngest still naps two hours in the afternoons. This sounds like the perfect wake-up snack!

  115. momofone
    07/21/2014 at 3:03 am

    Going to try this recipe now! I saw a recipe on facebook, and it was terrible. The suggested time and temp was 425 for 30 min. Needless to say, they were burnt in 10!!! :/

    • momofone
      07/21/2014 at 5:52 am

      Update: Made them. They did shrink up like a previous poster said, but most of them turned out crispy and tasty! (I say most, because I had to slice by hand, so a couple were uneven) I love finding new ways to get my toddler to eat some veggies without a fuss. I’ll make them again! PS I thought they were good too, and I don’t even like zucchini very much.

      • Julie
        07/21/2014 at 11:10 am

        So happy to hear this was a success!!

  116. 07/24/2014 at 3:56 pm

    I am looking forward to spending time in the kitchen between making bead work to try out all your amazing dishes
    thank you

  117. 08/01/2014 at 1:03 pm

    Thanks!! I am going to try these as soon as I get home!

  118. Shelley
    08/03/2014 at 3:29 pm

    is it OK to pin this recipe on Pinterest? Thanks for the great recipe! I love your photos :)

    • Julie
      08/03/2014 at 7:10 pm

      Yes, you definitely can! As long as the pin links back to this page, then it’s ok :) thank you!!

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