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Zucchini Chips

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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.

295 COMMENTS

  1. Busybee
    07/12/2015 at 1:20 am

    I know I saw it, Howe er it’s too bad the someone else posted their own version of their recipe which had a similar name and unfortunately did not name you as the owner you do not own any recipe in the world , and I am sure what you posted is not your own but copied, so get of your high horse and accept the fact that others can cook and make similar named stuff as you do. The other recipe shows their variation with nuts etc.. as you yourself prolaim. So it’s not your version of the recipe as you so wrongly claim. For your info. Check and see how many versions of butter chicken the are on the net an none other claim they are the writers own recipe.

    • Julie
      07/12/2015 at 6:55 am

      I don’t need to get off my high horse because you don’t know what you are talking about. I’m not as concerned about the recipe itself being stolen – it’s easy. Olive oil, salt, and zucchini. Big deal – anyone could think of that. My issue is the people who stole my original image is claiming that their recipe (yes, the one with nuts) comes out looking like my photos above. That’s deceiving and false advertisement. I’ve had so many people come back to my site blaming me for a horrible recipe because my image was used and tagged with an incorrect recipe. Please get YOUR facts straight before you come telling me to get off my high horse. I don’t appreciate that kind of negativity on my blog.

      • LaMesha
        07/13/2015 at 11:57 am

        Great comeback Julie!!!! Sounds like busybee needs an attitude adjustment and you took care of it..

      • Michele
        07/27/2015 at 2:09 am

        They look really good… Could you use coconut oil instead of olive oil

      • Julie
        07/27/2015 at 8:08 am

        Yes, you definitely could!

      • Christina
        07/27/2015 at 2:01 pm

        BusyBee really should use spellcheck before commenting….wow. I had a hard time trying to make sense of what she wrote to only then realize I had wasted my time on such a negative person….

      • fran hogan
        08/02/2015 at 9:19 am

        As a photographer/artist I can appreciate your main concern that someone has stolen your image. It happens a lot… people have not learned to respect other people’s property. (ie if it’s a wall outside, it must be ok for me to scribble on it…. if it’s on the internet, it must be mine for the taking!) I hope you report the theft and follow thru with making sure the thief receives proper chastisement or penalty (take down their website?).
        Good on you!

      • JOYCE OUTLAW
        08/03/2015 at 12:58 pm

        If you do not have that mandolin cuter a potato peeler works great. I haven’t done the recipe yet. I’ll let you know. Thanks

    • TLB117
      07/14/2015 at 5:25 pm

      Wow, Busybee!

      I wonder how you came up with your username. Based on your incredibly rude and petty comments, I would agree that you are definitely some kind of “B”!

      • Julie
        07/14/2015 at 8:40 pm

        LOL. Ok, this comment wins, haha

      • 07/28/2015 at 1:56 pm

        Thanks for the recipe! I can’t believe someone would take the time or even have the time to waste to write a comment so negative… Sad…

  2. 07/13/2015 at 9:38 am

    Positively addictive!

  3. Tisha
    07/17/2015 at 9:41 am

    Hi… These look fabulous and very diet friendly. Just one question… would using olive oil spray work just as well?

    • Julie
      07/18/2015 at 8:08 am

      Yes

  4. Brenda
    07/17/2015 at 11:41 am

    Have you tried using a dehydrator instead of the oven?

    • Julie
      07/18/2015 at 8:09 am

      No, I haven’t, sorry.

  5. BJK
    07/18/2015 at 1:31 pm

    It’s zucchini season. That means it’s hot! Any suggestions for how NOT to turn the oven on for two hours? I mean, has anyone tried this on an outdoor grill? I just sliced and prepped but can’t bear to cook indoors. Thanks.

    • Julie
      07/18/2015 at 9:18 pm

      I feel like the outdoor grill would burn this to a crisp if it was left on the grill even with low heat. I would suggest just doing this in the winter if it’s too hot for you to turn on your oven. Freeze some zucchini now and defrost and make these in the winter :)

      • Joy smith
        07/23/2015 at 3:04 pm

        I want to freeze some to use later for chips. I would assume I would go ahead and slice them before freezing? May sound like a stupid question but I’m new to all of this. TY

      • Julie
        07/24/2015 at 7:06 am

        Yes, definitely slice them before freezing.

  6. Vicki
    07/19/2015 at 12:17 pm

    Hello! Can you tell me on #5 when brushing the zucchini with olive oil, do you brush both sides? Or,just top? Thanks!

    • Julie
      07/19/2015 at 4:06 pm

      I just did the top

  7. Sandy
    07/19/2015 at 2:49 pm

    i used foil cause that’s what I had on hand. The zucchini is stuck to it now. Do they peel off parchment paper easy? How did you get them off? #possiblefailonmypart #firsttime

    • Julie
      07/19/2015 at 4:07 pm

      They did not stick on parchment at all. They literally just came off when I pushed it with my finger. I didn’t use foil for the very reason you said – I wish I could tell you how to get them off. Sorry! :(

      • Marcus
        08/04/2015 at 8:36 am

        There is a type of foil that has no stick on it and that would work. But if given the choice I’d use parchment paper, more environmental friendly I think.

  8. Terry
    07/21/2015 at 10:32 am

    I got here by clicking on a grammar comic strip because I was trying to find the original artist. I like to credit them when I post. Didn’t find the cartoon, but I did find this yummy looking recipe, so pinned it! :)

  9. SailorBoy88
    07/21/2015 at 7:06 pm

    Whatever it is I used the recipe from your blog and it turned out nice so thanks lol

  10. Pat
    07/24/2015 at 9:23 am

    I have tried this and other recipes for zucchini chips and have the same issue no matter which method I use. They don’t seem to get crispy. I use a mandolin and slice them thin, spray with oil and sprinkle with a little salt – parchment if in the oven or I have used the dehydrator. They all shrink tons and are not lovely, round and crisp as I would envision them to be. Any suggestions? I have used the oven recipe you post as well as the one with high heat for less time, and of course, as I mentioned, the dehydrator.

    • Julie
      07/25/2015 at 9:24 am

      I honestly have no ideas :( even in the dehydrator, they should get crispy. Maybe you’re spraying too much olive oil on them instead of crisping up, they’re just steaming.

      • Marcus
        08/04/2015 at 8:44 am

        I wonder if it matters what type of oven is used – regular conventional or a convection one that helps circulate the hot air. I have an oven with convection modes (convection bake and roast) and will try that. Maybe that’s part of the trick for success in getting a nicely crisped chip?

      • Julie
        08/05/2015 at 7:16 am

        I bet convection would be awesome for chips! I did mine with regular conventional but I’d be curious about convection!

  11. arianna
    07/25/2015 at 1:24 pm

    What’s the calorie intake per serving what is the serving?

    • Julie
      07/26/2015 at 7:40 am

      I don’t do nutritional information on my site. Please read the FAQ’s section as to why.

  12. Cal
    07/26/2015 at 10:20 am

    I use Mastrad’s Topchips(TM) device in my microwave. Makes great chips faster and without the heat of the oven. I find it works with potato, zucchini, and kale. I also use it to make chips from corn tortilla and wraps.

  13. Renee
    07/26/2015 at 7:42 pm

    I love your layout. Can’t wait to try this recipe!

  14. Shelly
    07/27/2015 at 11:06 am

    Has anyone tried a spiralizer? I do not have a mandolin

  15. Yasmine
    07/27/2015 at 12:43 pm

    I tried it but they burned and really shrunk..and only the ones who almost look really burned got crispy..(not a good crisp)..they dont look as good as in the pic..so what did i do wrong

    • Julie
      07/29/2015 at 6:10 am

      It’s impossible for me to tell you what you did wrong with what you told me above. I would try to put them in for less amount of time and watch it so it doesn’t burn. You cannot put something in the oven and not keep an eye on it just because the recipe tells you a certain time. Ovens all vary.

  16. Renee
    07/27/2015 at 2:13 pm

    I am just curious how they can be claimed to be “healthy” if you don’t do a nutritional breakdown? I clicked on the recipe because I saw them noted as “healthy”.

    • Julie
      07/27/2015 at 2:34 pm

      Well they’re “healthy” because it’s just zucchini, olive oil, and salt. That’s considered pretty healthy to me.

  17. Kay
    07/29/2015 at 11:07 am

    I don’t have a mandoline but I do have a food processor, do you think I can achieve the right slice of zucchini with that?

    • Julie
      07/30/2015 at 8:39 am

      I’m not sure! I’ve never used my food processor to slice things thinly. If your food processor has that ability, then go for it. It should be paper-thin!

  18. Marta
    07/29/2015 at 2:48 pm

    My printer is not working and I wanted to copy and paste this into my recipe file. Any way to do that? Thanks

    • Julie
      07/30/2015 at 8:38 am

      You could do a print screen or a screenshot of it? Or you could take a photo of it with your phone and send it to your email?

  19. Rachael
    07/29/2015 at 8:03 pm

    I really wanted to like these, but they were really disappointing. I used 1 zucchini and was able to get enough slices to fill 3 cookie sheets. I baked the first 2 and they came off the parchment easily, but were pretty bland and boring. On the third sheet I added some onion powder with the salt and that helped, but I think zucchini just aren’t meant to be made into chips.

  20. marta
    07/31/2015 at 10:46 am

    i tried making these several times but every time the zucchini gets stuck to the paper with half completely burned while and the other half soft :( any tips on how to get it to not stick?

    • Julie
      08/01/2015 at 7:41 am

      Are you using parchment paper or something else? If it keeps sticking, try silicone baking sheets and/or rotate the pan halfway through cooking so it doesn’t burn and stick.

  21. Judi
    07/31/2015 at 1:08 pm

    Just made them and they are in the oven! Hope I get a couple before my teenagers find them!!!!! Yum!!! Thanks for the recipe!

  22. Marla
    07/31/2015 at 2:01 pm

    I’ve tried different variations of zucchini chips and look forward to trying this one…..it’s nice and simple. Of course they are nutritious because they are only zucchini and a little salt. Although the ones I have made in the past have been a bit on the soggy side they still seemed to disappear. :) Thanks for the blog. I look forward to this tasty treat.

  23. Bonnie
    08/01/2015 at 1:43 pm

    Thanks for posting with clear directions and taking the time to answer questions, as I had several of the same questions. A friend just gave me 2 zucchini and I had no idea what to do with them until now!

  24. Donna
    08/02/2015 at 11:03 am

    I was going to ask you the best way to store the chips, but I eat them as fast as they come out of the oven!

    Wonderful recipe. Thanks for sharing!

    • Julie
      08/02/2015 at 4:29 pm

      Haha, they’re definitely way too hard to resist out of the oven :)

  25. Susan
    08/04/2015 at 10:30 am

    I used flavored olive oils (from OlivasDeOro.com) with a little salt and these were outrageously delicious and crisp. I used my very old Oster Kitchen Center food processor which sliced quite thin. After making 8 different flavors from one large zucchini, I put half of each cookie sheet in Ziploc bags to share. This morning, they are all soggy. They were crisp when I bagged them last night. Can you tell me what I did wrong?

    • Julie
      08/05/2015 at 7:15 am

      I think even baked, zucchini still gives off a bit of moisture so it’s probably best to eat these day of or don’t seal them when bagged cause the moisture just circulates within the baggy.

  26. Dana
    08/04/2015 at 6:15 pm

    Zucchini are very moist from the start. Make sure you lay them out on paper towel and then cover them with a paper towel. I did this for about a hour and a half. Used some Wildtree Garlic oil and alittle garlic salt on top and they were amazing. Not to much oil and a dash of seasoning salt on top. So make sure you are really getting alot of that moisture out.

  27. aleca
    08/04/2015 at 10:22 pm

    Hi There. Is it possible to slice the zucchini the night before and then bake them the next day? How would that change things?

    • Julie
      08/05/2015 at 7:14 am

      You could. I don’t think it’d change anything.

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Table for Two is a licensed LLC. All business and copyright laws are applicable on this blog and its contents. Please refer to my site policies before using this site. Citing me, when appropriate, is appreciated. The photography is original, as well as the contents of this blog unless otherwise noted. Photographs may not be downloaded, manipulated, or reproduced without prior written consent from Julie Wampler. Commercial or private use without explicit written consent is prohibited and punishable through U.S. and worldwide copyright laws. If you have any questions, please use the contact form above to get in touch with me. All opinions on Table for Two are 100% my own. You do not have to agree with my opinions, but ask you to please respect them.

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