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Zucchini Chips

These zucchini chips are so light and crisp! The perfect snack!

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,, 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
Recipe type: Appetizer, Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 50+ zucchini chips
  • 1 large zucchini
  • 2 tbsp. olive oil
  • Kosher salt
  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.


  1. Janet
    10/25/2015 at 5:29 pm

    Julie–Any chance of getting the measurement of the thickness of your #2 mandolin slices? My mandolin gives infinite thicknesses (you adjust the thickness with a screw-type thing and stop it wherever you want). I have done this twice now, and they haven’t come out good….:-(…. I think I am making the slices too thin. I tried to make them like they look in your picture, but since they shrink up so much, I guess you need to start with a larger thickness than what we see in the photo i.e., in the finished product. I’m pretty sure I must be making them too thin. Thanks!

    • Julie
      10/25/2015 at 8:28 pm

      It was 1/8 of an inch!

      • Janet Berg
        10/26/2015 at 9:25 am

        Thanks! I’ll try again at 1/8″….:-)….

  2. Regina
    11/30/2015 at 8:49 am

    Thank you,these worked a treatūüėÄ

  3. 12/14/2015 at 5:44 pm

    I just sliced thin and spritzed them with olive oil. I made in oven which didn’t seem to cook evenly, some burnt, others stuck to pan, etc. Then I put them in single layer in microwave, cooked to beginning to brown, then sprinkled with kosher salt or onion salt or garlic salt and let them cool to crisp. Delicious and addicting!

    • Dean
      02/22/2016 at 3:44 am

      How long did you microwave them for? Thanks. :)

  4. June
    01/08/2016 at 8:23 pm

    Don’t bother.. started a diet and was looking for a low cal snack..the coking procedure took longer and it didn’t yield much..too much work.

    • Nitya
      04/22/2016 at 12:17 pm

      Use an air fryer

  5. 01/27/2016 at 9:44 am

    I am so glad i found this recipe! It’s by far the best zucchini chip recipe I have come across! We loved it so much we thought we would try your recipe and blog about it ourselves! I added chili powder and cumin on half of my batch to make some “spicy” chips since I crave them so much. Chips are my one big weakness in terms of healthy eating, so I really enjoyed the recipe. Thanks so much! If you want to check out where we blogged about it, you can check it out here: We totally understand if you don’t have time to read it, just know that we thoroughly enjoyed it! We look forward to reading more! :)

  6. Brad
    01/31/2016 at 10:08 am

    I have not tried these yet but when I do I will be tempted to lightly salt the chips, put them into colander, cover them up and let them weep for an hour or two to draw out most of the water. The salt can be rinsed off and the chips blotted dry before cooking. Taking the extra step should reduce the cooking time considerably

  7. Queralt Comellas
    02/02/2016 at 2:58 pm

    These chips look pretty awesome… I was just wondering if ypu have any specific recommendations for bajing them oin a convection oven :D,


    • Julie
      02/04/2016 at 8:20 am

      I would reduce the oven temperature by 25 degrees if you’re baking them in a convection oven.

  8. Mandy
    02/02/2016 at 10:35 pm

    Can the zucchini chips be pre cooked and then reheated

    • Julie
      02/03/2016 at 7:14 am

      Hi Mandy, I don’t recommend reheating in the microwave that as it will probably end up being soggy but if you meant reheating in the oven then yes, it could possibly work on low heat. You’ll just have to watch it to make sure it doesn’t burn!

  9. Beth
    02/08/2016 at 6:49 pm

    These are terrific! I just received a mandoline and love it. I chose to lightly spray them with canola oil and season with a house mix of 1 part salt, 1/2 part pepper, 1/2 part granulated garlic. I also baked them at 225 in my convection oven for 1.25 hours. They shrunk by at least 50%, but they are golden brown, crunchy and delicious! My husband and I both agreed they will be the perfect partner with a cocktail! So glad it’s after 5 pm here!! CHEERS!

  10. BCP
    02/23/2016 at 11:44 am

    I made these chips according to the recipe. They came out crunchy, no sogginess. Use #2 on the mandolin, and 2 hours in the oven. More if needed.

  11. 02/25/2016 at 5:17 pm

    Hello! I have a huge bag of sliced frozen zucchini that I was hoping to use for this recipe. How do you suggest I deal with the extra moisture? Let them thaw and drain all day?

    • Julie
      02/25/2016 at 9:11 pm

      Hi Tracey! Unfortunately, I don’t think that’s going to work. The frozen zucchini is likely too thick (unless you have really thin zucchini slices?) to make into chips. I’m sorry! :(

  12. Patti G
    03/27/2016 at 8:38 am

    My gas oven only goes to 325. Any suggestions for cooking time?T

    • Julie
      03/27/2016 at 4:51 pm

      Hi, the recipe calls for the oven temperature to be 225 degrees Fahrenheit. Do you mean that the lowest temp your oven goes to is 325? If that’s the case, then I don’t think this recipe will work for you. 225 is basically making your oven like a dehydrator, slowly slowly slowly drying out the zucchini at a low temp for a long period of time. 325 is simply too high and it won’t dry out the zucchini. It’ll just burn it :(

  13. Diane
    04/10/2016 at 6:52 pm

    I sprayed them with canola spray and after 30 minutes in 225 they all burned. I ate them anyway but don’t know why it didn’t work.

  14. 04/19/2016 at 8:29 am

    What a great idea!
    Tried these in deep fried version and they turned out great! :)

  15. 04/21/2016 at 4:21 pm

    It’s a shame that these kind of things go on. I’ve seen it on other websites.
    I enjoy what you share.

    • Julie
      04/21/2016 at 4:29 pm

      Thank you :)

  16. 05/17/2016 at 9:33 pm

    I am so glad I googled this instead of looking for it on FB. I had seen the photo there and wanted to make them.

    Your recipe is exactly what I need because I’m doing Weight Watchers and those additional ingredients the thieves added would change it from being a very low point snack.

  17. DomK
    05/20/2016 at 5:00 am

    Ha ha, I put my oven on 225C. So much shorter cooking time. Some were a bit too brown in the middle but most of them came out really well. I will try the lower oven next time. Not sure how to get 50 chips out of 1 zucchini they must be smaller in Aus. Really happy to have found this recipe as its yum and a different way to serve zucchini

  18. Brenda
    05/23/2016 at 12:37 am

    I tried these tonight but most of them burnt. I searched and found this recipe. I had the oven temp too high (325 for 20min). I will try this again at the right temp.

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