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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.

186 COMMENTS

  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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! :)

  9. 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.

  10. 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! :)

  11. 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!!

  12. 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!

  13. 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!

  14. 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!

  15. 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!!

  16. 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

  17. 08/01/2014 at 1:03 pm

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

  18. 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!!

  19. 11/01/2014 at 1:45 pm

    Julie,
    I saw the recipe on Facebook but didn’t save it and now I’m glad I didn’t. (This was quite a while back.) I just did a search and yours was the first one to come up. I’m glad I found this as I’ve been wanting to try this recipe. Now if I can get my zucchini to grow faster I’ll be all set.

    Thanks for sharing ‘YOUR’ recipe,

    Ernie

  20. Grace
    11/08/2014 at 9:51 am

    This is a very good recipe. I have learned from pinning experience to chase recipes back to the original site. Glad i found yours.

    • Julie
      11/10/2014 at 7:49 am

      Thanks :)

  21. Arlene
    11/09/2014 at 6:48 pm

    Can these be done in a dehydrator? If so, how long? I want to make them!

    • Julie
      11/10/2014 at 7:47 am

      It probably could be but I’ve never used a dehydrator before so I don’t have a clue!

  22. Mary
    11/20/2014 at 4:04 am

    I plan on making these tomorrow for my mother and I! Can you cook these on a cooking sheet on top of wax paper? Or foil? I’m just preparing for if they do burn I don’t want to mess up a really nice baking sheet that belongs to my mother

    • Julie
      11/20/2014 at 8:12 am

      DON’T cook it on wax paper. You shouldn’t bake with wax paper otherwise you’ll get a ton of smoke billowing out of your oven. You could try foil but parchment paper works best.

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