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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! Did I mention they were healthy, too? 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?
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!

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

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

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
Here’s another zucchini recipe to add to your repertoire. Easy oven-baked zucchini chips are both delicious and a healthy way to snack!

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 oven-baked 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!

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

**Updated March 5, 2017**

Here is the video for the recipe if you are a visual person.

I have figured out why some people have said this recipe didn't work for them and/or why it sticks to parchment paper and/or why their chips are soggy. I re-tested this recipe again and it worked out for me if you follow instructions 100%.

  • Thinly sliced zucchini rounds is a must. If you watch the video, 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.
  • 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 is key in this recipe :)

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Posted on August 06, 2012

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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.

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