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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,, 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. 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!

      • Diana
        06/03/2015 at 8:39 pm

        What a dope I am. Soo sorry to bother . I swear I would have bet the farm on it. Thanks soo much and thanks for three quick response

    • Sharon
      02/09/2015 at 9:07 pm

      Wow! I just made these and we ate every single one off the cookie sheet when they came out! I could only find smaller zucchini, and they came out amazing. Thank you!!!!!! Will be making often…totally guilt free, actually good for you, and so yummy.

      • Diana
        06/03/2015 at 4:20 pm

        Maybe I didn’t read enough but what temperature should the oven be. Like to hear soon, can’t wait!

  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:

    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.

    • Irene
      06/05/2015 at 4:39 pm

      Christina, some stoves differ in heat try different settings , you may have an electric stove or gas?

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

    Here is a link to a fraudulent use of your picture I believe.

    • 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 :)

    • 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

    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,


  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.

  23. Dawn K
    12/28/2014 at 9:43 pm

    Thanks for this recipe!! It turned out exactly as shown in your pic! So yummy and crispy. I am trying to avoid sugar and as many carbs as I can so I was looking for an alternative to crackers to dip in my hummus…. This fits the bill.

    • Julie
      12/29/2014 at 7:24 am


  24. annie
    01/22/2015 at 11:39 am

    I wish I knew how thick the zucchini slices should be cut? I dont have a mandolin, i use my large sous chef food processor from breville. PLEASE consider posting pics of the process rather than just posting pocs of the final product. im a total novice at cooking and it would really help. Your recipes are simple to follow and are overall healthy. thanks!

    • Julie
      01/22/2015 at 1:49 pm

      About 1/16″ thick

  25. Andrea
    01/24/2015 at 6:00 pm

    Can these be made without oil? Or with an alternative like lemon juice? I’m on the hcg diet and oil isn’t permitted.

    • Julie
      01/25/2015 at 9:03 am

      It wouldn’t crisp up without the oil. You’d be left with soggy zucchini!

  26. Mikayla
    01/25/2015 at 10:01 pm

    I would not make these on foil! I did and they came out perfectly except 90% of them were stuck to the foil and crumbled into pieces when I tried to peel them off. Either that or I made them way too thing. Next time, I will try parchment paper as the recipe suggested…

  27. Mikayla
    01/25/2015 at 10:01 pm


  28. Luisa
    01/26/2015 at 7:34 am

    Hey! I had to try these for three times. First I got confused with the degrees, since I am from Germany. We don’t use fahrenheit but I didnt think of that. It was burned after just a few minutes, haha. So I tried it again a few days later. This time it was much better, but sooo not enough. Also I made the slices too thin, and they were stuck to the back bared. So – three times is a charm – or how was that again? Well, the third try was the best try. I love them! It still is a long time to wait for not so much to eat. But I think its worth it. :-)

    • Julie
      01/27/2015 at 8:07 am

      Third time’s the charm! Glad it worked out for you in the end!

  29. Pam Comer
    02/03/2015 at 4:00 pm

    Hi-came across your blog quite by accident & love your recipes.
    My husband & I are retired & we just love cooking-we make our own preserves, pickles, cure our own bacon, make our own sausages & pick fruit to make our own liquires.
    I particularly like American recipes and find I am using American sites more & more frequently although I have had some real dissasters when using English ingredients!!!
    I love you recipe for zucchini chips (courgettes over here) .DElicious.
    Kind regards
    Pam Comer

    • Julie
      02/04/2015 at 7:54 am

      I’m so glad you are enjoying my blog! I love England :) we were just in London in October and I miss it!

  30. Alejandra
    02/08/2015 at 11:32 pm

    Hi Julie. I haven’t tried the recipe yet, but I’m looking forward to it. I’m curious though, could you share the farm fresh delivery service you’re using? I live in the DC area and I’m looking for something like that. Thanks!

  31. Tanya
    02/09/2015 at 4:40 am

    Do you think these would be possible with other vegies? They look delicious and i am defo making some tomorrow!!

    • Julie
      02/09/2015 at 7:32 am

      I think it could but cooking time would definitely depend due to the vegetable used.

  32. Barb
    02/09/2015 at 8:10 pm

    Was wondering if you could put parmesan on the chips also? Haven’t tried yet but they look yummy!

    • Julie
      02/10/2015 at 8:24 am

      Yes, you probably could! I would probably do it closer to the end of the cooking process so it doesn’t burn.

  33. Zac Z
    02/23/2015 at 5:49 pm

    My wife & I made these they were so good! None made it the container for later hahah thank you so much!!

    • Julie
      02/24/2015 at 8:34 am

      Hahaha, ours barely made it in the container too! :) so glad you guys enjoyed!

  34. 02/26/2015 at 4:05 pm

    These will save my life and sanity after 47 days without a crispy thing to eat (just shed 24 lbs on the Nutrimost system). They can’t cook fast enough!! :)

  35. Haus
    02/27/2015 at 3:20 pm

    Is it safe to assume that this will also work with the entire zucchini and squash family?

    • Julie
      02/28/2015 at 8:08 am

      Yes, I believe that’ll work!

  36. Michelle
    03/03/2015 at 4:55 am

    I followed this recipe exactly as listed however baking it for 2 hours was too long. I was bummed to open the oven door to find them all burnt x.x maybe next time 1 hour and 30 minutes.

    • Karen
      04/05/2015 at 9:08 am

      If anyone’s having trouble with the zucchinis burning after only 30-50 minutes, it’s probably because you are slicing them up TOO thinly.

      The thickness of the unbaked zucchini will be thicker than the images because as she said, they will shrink! So if you don’t have a mandolin to slice them up, use a knife. Don’t use a plain peeler like I did! (A very derp moment.)

      Because I used a peeler to slice my zucchinis, they were too thin. They were the same thickness as the BAKED versions of this photo. So naturally they dried up really fast in the oven. They were already starting to burn after only 45 minutes.

      I tried again today, slicing them up almost double the thickness of what a peeler would, and they turned out a lot better.

  37. 03/13/2015 at 6:37 am

    I’ve just found Your recipe on a Polish website
    Glad You sign Your fotos. I’ll try Your recipe with joy :)

    • Julie
      03/14/2015 at 9:04 am

      Ugh – thanks for letting me know! I do watermark my photos but even then people remove it. Glad this site didn’t so you can find my site :)

  38. 03/23/2015 at 1:39 pm

    I only saw the link to your website – I can’t believe how dishonest people are! I use flour in my recipe …. yours look amazing!!

    • Julie
      03/24/2015 at 1:02 pm

      Thanks Tina!

  39. Steveholt
    03/24/2015 at 7:50 pm

    I made these and the were pretty good! But less than 24 hours later the ones I stored in an airtight container have become soft & gross. I had to throw them out. Not worth the time & effort.

  40. Amy de Silva
    03/28/2015 at 10:43 pm

    Great recipe! I tried ít tonight and this turned out great!

  41. Tash
    05/20/2015 at 12:34 am

    Hey I just tried these didn’t go so well but I can see the potential. What temp should I put them at and how thick should they be?

    • Julie
      05/20/2015 at 7:18 am

      All your questions are in the recipe itself.

      • Diana
        06/03/2015 at 4:49 pm

        I’m soo sorry but I didn’t see anywhere what temperature your supposed to bake them. If you can please let me know as soon as you can. I’m anxious ! I grow a huge garden and I want to know how much I should plant! Thanks in advance for your time. They sound wonderful and it’s hard to find good recipes cause they produce soo much.

      • Julie
        06/03/2015 at 7:11 pm

        It’s in the first line of the instructions…”preheat oven to 225 degrees Fahrenheit”

  42. Sarah
    06/12/2015 at 7:20 pm

    Instead of brushing the olive oil on the slices, I put the slices in a zip bag after pressing out the extra water. Add a little salt, shake it up, and then put on the baking sheet. I shake all my veggies this way to ensure a good coating of the olive oil. Yummy!!

  43. Sandy
    06/13/2015 at 3:44 pm

    I used 2 TB of oil for a large zucchini- way too much oil- a greasy mess

  44. Katrina
    06/18/2015 at 1:09 am

    Looks like there is still a counterfeit recipe out there with your photo. I found it here.

  45. Christi
    06/18/2015 at 9:56 pm

    Do you think using powdered ranch seasoning would work?

    • Julie
      06/19/2015 at 8:10 am

      I’ve never tried that myself but I would sprinkle it on maybe after it comes out of the oven.

  46. 06/19/2015 at 5:28 pm

    I tried these today but couldn’t get them off the foil. Will a silicone sheet be better? I will probably post this on my blog but it will be a link to this blog.

    • Julie
      06/20/2015 at 10:43 pm

      Yes, like mentioned in the directions below, silicone baking mats or parchment paper will be way better than the foil. Good luck!

  47. Donna Cunningham
    06/23/2015 at 2:28 pm

    Can you microwave them? If so how long? I would of swore I saw one on Pinterest but can’t seem to find it.

    • Julie
      06/24/2015 at 8:03 am

      I’ve never microwaved them so I’m not sure how long. Sorry!

  48. Kim
    06/25/2015 at 11:14 pm

    Oh no! I just realized I was a victim of the stolen pic and horrible recipe! I was just looking for a replacement recipe and found your blog! Now, this is what I was looking for! Thank you!

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Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

As a general note: I do not have the time, unfortunately, to convert measurements for each individual recipe. You can simply convert any of my recipes into your desired measurement system by using Google to search for conversion calculators.

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