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Easy Oven-Baked Zucchini Chips

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

These easy oven-baked zucchini chips are easy to make and are thin, crispy, and irresistible! They’re oven-baked to crisp perfection!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
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 spiralize zucchini and make a stir fry with them or you can shred them up and they make for the most moist turkey meatballs, ever!

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!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

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. 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!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

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.

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

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.
  • Patience.

If you love zucchini chips, you may like these recipes with zucchini:

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! #zucchinichips #zucchini #zucchinirecipes

Easy Oven-Baked Zucchini Chips
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Course: Snack
Cuisine: American
Servings: 50 chips
Calories: 54 kcal
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.
Recipe Notes

**Updated March 5, 2017**

Nutrition Facts
Easy Oven-Baked Zucchini Chips
Amount Per Serving (10 chips)
Calories 54 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Total Carbohydrates 1g 0%
Sugars 1g
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

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Posted on August 06, 2012

dinner for two by julie wampler

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  1. Amanda Lovelace
    07/25/2017 at 9:29 pm

    Well, batch number one came out burnt after only one hour. Batch number two isn’t doing much better. Followed the directions to a T. :(

    • Julie
      07/26/2017 at 7:49 am

      That’s interesting to hear. Are you doing this on Fahrenheit? Middle rack of the oven or higher/lower? It really shouldn’t burn after one hour at 225 degrees Fahrenheit. That is a very low temperature. I’m sorry to hear this but I don’t have any ideas :(

  2. Rotch
    07/30/2017 at 11:10 pm

    In for almost 2:30, very dark, still not entirely crisp, stick in your teeth when you eat them…tossed. A shame, 3 zucchini from the garden in the trash.

  3. Laura
    07/31/2017 at 8:57 pm

    Omg. I mess up everything in the kitchen and these came out great. Sliced them with a knife. Used low fat cooking spray and used convection after I got tired of waiting. Watched closely. They are yummy. Thanks!

  4. Peggy Reichard
    08/09/2017 at 6:21 pm

    made the zucchini. They were really good. No way they would last for 3 days. Kids loved them. will make more next time. Mmmmmmm

  5. Michelle McRae
    08/13/2017 at 9:48 pm

    I took inspiration frm your recepie, and cooked my rounds on the fpiled lined cookie sheet I had made the morning bacon on. There was probably 1 tablespoon on bacon grease on it. Gave the chips a nice taste!!! A keto version!

  6. Naomi
    08/25/2017 at 2:56 pm

    I just wanted to say I followed your directions perfectly and had a great outcome! Except I only had to bake for 1 and a half hrs. I suppose this is because I had it on convection bake. And might I add they are delicious!!

    • Trista
      09/17/2017 at 3:29 pm

      What convection temp did you use?

  7. Tracey Zimmer
    08/28/2017 at 8:00 am

    I think some of the problem people are having is because there zucchini is too large. The larger it is the middle is more jelly like with larger seeds. I think I would suggest using a smaller zucchini if they are’t crisping up.

    • Julie
      08/31/2017 at 8:45 am

      That makes sense!!

  8. Kara
    08/31/2017 at 7:45 pm

    I don’t own a mandolin and didn’t trust myself to cut them consistently thin with a knife so I used my spiral slicer. Had to stack the spirals and cut down through them for Cs instead of rounds but I just grabbed one out of the oven (also on convection) and it is delicious! Finally, a way to use my zucchini that doesn’t require chocolate chips and butter and tastes good too. Thanks so much!

  9. Marsha
    09/04/2017 at 11:25 am

    I made these and they were wonderful – I pretty much ate them all right off the tray but had some to put in a tight container as specified. They were blah the next day – not crisp at all. They had softened right back up. I might also add they had shrunk sooooo much I could not believe it. It seemed like a lot of work and time for a small serving of chips for one person. Two trays would not feed anymore than two people in my opinion. I wonder if you cranked the heat up to 375 if they would crisp up and not shrink so much.

  10. Karen Brincefield
    09/11/2017 at 12:54 pm

    Mine burned after only 90 minutes!

  11. thela
    09/13/2017 at 9:58 am

    they are great

  12. Shirin
    09/26/2017 at 11:59 am

    Thanks for this recipe. The results were perfect. healthy crunchy snack !

    I didn’t have mandolin, so I used knife and tried so slice the zucchini as thin as possible. Great note about the salt, they shrink so very small amount of salt is required, my first batch ended up too salty but second batch perfect when i used less salt. After 1 hour in the oven I flipped the slices and did not have any problems with the slices sticking to the parchment paper.

    My oven is old ( not convention) so I had to add additional 20 minutes to the time.

  13. F. Ann Lamond
    09/26/2017 at 3:05 pm

    Cannot wait to try! Will update when I get baking. Wishing I had a double oven!

  14. Mary Evans
    10/16/2017 at 6:12 pm

    Looking for the breaded zukini chips as mentioned in article ! I want to purchase the zuchini chips ?

    • Julie
      10/16/2017 at 7:28 pm

      The article you were looking at probably stole my image and linked you to the wrong place. I don’t sell anything nor do I have any breaded zucchini chips.

  15. Maria
    10/29/2017 at 9:12 pm

    They came out great. Will definitely do them again. My partner doesn’t like courgettes but I couldn’t stop him ploughing his way through these. Hardly any oil or salt needed.

  16. Melanie
    11/08/2017 at 12:12 pm

    These are amazing!! It only took mine 2 hours

  17. Marian
    11/12/2017 at 9:41 am

    I just finished my first batch. Although a little labor-intensive I think the end results were worth it . Thanks for the tips at the end of your recipe because without them I probably wouldn’t have been so patient. One variation I used: instead of salt, I sprinkled Parmesan grated Parmesan cheese. Delish and thank you!

  18. Karen
    11/14/2017 at 8:16 am

    I salted the sliced zuc and let them weep first. Then blotted (no rinse), then proceeded without salting. Perfection.
    Next time I’ll sprinkle with finely grated parmegiano reggiano… nice idea.

  19. Eldon Kilberger
    12/24/2017 at 5:24 pm

    Any chance recipe would work in a dehydrator ? Thanks

    • Julie
      12/26/2017 at 5:55 pm

      Yes, I believe others have tried it in a dehydrator and it has worked!

  20. Debbie Bullard
    01/02/2018 at 2:15 pm

    Hi. These look and sound great. Think they could be made in an AirFryer? I am a newbie to my AirFryer, but am trying to learn! Thanks -db

    • Julie
      01/03/2018 at 7:50 am

      Hmm perhaps! I have no experience with air fryers but I can’t see why they wouldn’t work!!

  21. jenny
    02/04/2018 at 6:54 pm

    I don’t own a mandolin. Do you think doing longer chips made from using a veg. peeler would work/

    • Julie
      02/05/2018 at 10:47 am

      Yes, it could! Depending on how thin or thick the vegetable peeler makes them though.

  22. Michael
    03/04/2018 at 7:12 pm

    After doing the oven, I would put the slices in a dehydrator…and make VERY dry, so they store longer..

  23. Mary
    04/08/2018 at 5:07 am

    Hello, I can’t find your video, I clicked and it show blank. Do you have youtube video? I would really appreciate if you could add this.
    Thank you

    • Julie Wampler
      04/08/2018 at 8:35 am

      If you’re using an ad blocker, you won’t be able to see it.

  24. Nicole Wallace
    04/16/2018 at 12:28 pm

    Thank you so much for your recipe! I really appreciate all the notes about how to use kitchen tools, how to make sure everything is cooked well, and the reminders that some recipes require extra patience. This has been the easiest to follow and undertand recipe that I’ve found, and I look forward to finding new favorite recipes of yours

    • Julie
      04/18/2018 at 7:05 pm

      Thank you! I hope you enjoy others, as well!

  25. kalise
    05/26/2018 at 11:35 am

    i made these last night, and while they crisped up perfectly, they shrunk to the size of a dime in an hour! i used maybe a slightly smaller than average zucchini. any tips on not shrinking?

    • Julie
      05/26/2018 at 3:25 pm

      Unfortunately, due to the nature of zucchini (its water content), it’s always going to shrink. Sorry!

  26. Sharan
    07/04/2018 at 7:35 pm

    I was reading many of the comments and was wondering if maybe the people who had difficulty with too much drying or undercooking, it could be that their oven temperature is out of wack. Maybe they need to have their oven calibrated professionally. I know from experience that cooking foods at a very low temperature can often be successful or unsuccessful because the oven hasnt been calibrated

  27. Margot
    07/23/2018 at 4:40 pm

    Just tried these today and they’re so good that there are none left to store! Thank you for the recipe!

  28. Beth
    07/30/2018 at 3:18 pm

    I’ve been having a craving for some chips and I had a zucchini to use so I decided to give this a try. I didn’t read the recipe completely before starting so I used a 1 on my slicer – not a 2 like you suggested. Also, I sprayed my parchment paper lightly with Pam before I put them in the oven. They turned out great! I ate them all! Next time I might add some different seasoning to give a little more zing, but it was very good! Thanks!

  29. Meredith
    08/04/2018 at 4:30 pm

    This recipe was easy and delicious! my husband has made these in the past and they weren’t nearly as perfect. You’re right – patience is key. Also, pressing the slices with paper towels made a big difference.

    I read & followed all of your directions, including the updated notes, and mine were delicious! In fact, I’m waiting on my second batch. The only change was that I used olive oil spray rather than brushing it on.

    Thank you!

    • Julie
      08/07/2018 at 9:26 am

      Yay!

  30. Darlene
    08/25/2018 at 7:04 pm

    Do you have to turn them at 1 hr?

    • Julie
      08/27/2018 at 8:32 am

      You don’t have to but you can if you want

  31. Nmastey
    08/29/2018 at 2:41 pm

    I tried baking them in a baking mat and that cut cooking time in half and they sliced crispy right out! They are delicious!
    I also tried adding some apple cider vinager to the oil once I love salt and vinegar chips and they turned out amaizing.
    The best results however where when baked for 2 hrs in a copper pan!

    • Julie
      09/01/2018 at 7:39 am

      Great to hear!

  32. Caroline
    09/18/2018 at 12:25 pm

    Can you make them in two layers in the oven, i.e. putting two baking sheets above each other at the same time? Thank you!

    • Julie
      09/20/2018 at 1:32 pm

      They should work fine that way!

  33. Hazel Hummel
    10/12/2018 at 7:27 pm

    Should I turn these half way or isn’t it necessary

    • Julie
      10/16/2018 at 7:14 am

      You don’t have to

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