These easy oven-baked zucchini chips are easy to make and are thin, crispy, and irresistible! They’re oven-baked to crisp perfection!
Zucchini chips; a healthier alternative to potato chips!
I came up with the recipe for zucchini chips because I always bought the bags of veggie straws at Costco.
Those things are ADDICTING and while they claim they’re “healthier” than chips, they can’t be that healthy if you eat an entire bag in one sitting, haha!
Zucchini season is also one of my favorite produce seasons.
There is so much you can do with zucchini.
You can of course make these zucchini chips, too. It’s definitely a fun and unique take on what to make with all your zucchini!
What you need to make this zucchini chips recipe and how to make zucchini chips!
I LOVE zucchini and how abundant it is in the summer, but it’s also a vegetable you can find year-round.
So for this recipe, you basically just need zucchini and oil and seasonings. That’s it!
Haha, I know that was so obvious, wasn’t it?
And we all know when it’s zucchini season, there are always questions on what to do with all the zucchini!
Zucchini chips would be my answer. They’re light, crisp, and incredibly easy to make!
They’re also paleo-friendly!
I remember when I was on my paleo challenge, I would make these because they were a paleo-friendly way to eat chips without all the carbs, haha
Of course, I would highly suggest a mandolin to make these super thin slices but if you have the knife skills for it, then more power to you!
Can you make zucchini chips in a dehydrator?
This is probably the number one question that I get! Unfortunately, I don’t have experience using a dehydrator because I don’t have one myself but I know that there have been people who have done it before with success.
However, I’d just like to point out that this zucchini chips recipe that is made in the oven is basically like using your oven as a dehydrator.
Because of how low the temperature is and how long you bake it for, you’re basically drying out the zucchini so it’s like a dehydrator.
Can you bread these zucchini chips?
There was a recipe floating around the internet that stole my image and created an entirely different recipe with it.
Basically false advertising.
If you add any sort of breading to these, they will not be as crispy as these photos show.
Mine burned to a crisp.
When I say put it in the oven, I don’t mean to walk away from it entirely.
You’ll need to check up on it every now and then.
Every oven is different. Every oven has a different hot spot/zone.
You need to watch it to make sure.
If it looks like it’s burning or turning brown too quickly, you can tent a piece of foil on top.
Why are my zucchini chips soggy and not crispy?
There are actually a multitude of reason why your zucchini chips may be soggy and not crispy. Here are some common reasons:
- Thinly sliced zucchini rounds is a must. If you watch the video below, you will see I used a mandolin slicer.
- You must use paper towels to press out excess liquid. This is key.
- You must lightly oil the zucchini chips. A little goes a long way!
- You must bake the zucchini chips at 225 degrees Fahrenheit until you see that most liquid/oil has cooked off. The reason why some people have said it sticks to parchment paper and/or the chips are soggy is because you didn’t cook them long enough. Once the oil has cooked off completely, the chips will crisp up and not be soggy, therefore it won’t stick onto the parchment paper.
- It might stick to your parchment paper because you are trying to remove it from the oven too quickly and not giving it enough time to actually crisp up.
- You also should let it cool on the parchment paper for at least 10 minutes before trying to remove it from the parchment paper.
If you love zucchini chips, you may like these recipes with zucchini:
- Roasted vegetables
- Zucchini Turkey Meatballs
- Zucchini Boats
- Zucchini Noodle Cashew Stir Fry
- Zucchini Brownies
- Zucchini Chicken Meatballs
Easy Oven-Baked Zucchini Chips
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 large zucchini
- 2 tbsp olive oil
- Kosher salt
- Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- 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.
- 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.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- 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.
- Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
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