Easy Oven-Baked Zucchini Chips

  • 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, 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!

    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.

    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.

    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

    5 from 3 votes
    Print

    Easy Oven-Baked Zucchini Chips

    Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
    Prep Time: 10 mins
    Cook Time: 2 hrs
    Total Time: 2 hrs 10 mins
    Course: Snack
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 50 chips
    Calories: 54kcal
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    Ingredients

    • 1 large zucchini
    • 2 tbsp olive oil
    • Kosher salt

    Instructions

    • 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.

    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.

    There is an affiliate link within this post.

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    Comments

  • Amanda Lovelace says:

    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 says:

      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 :(

  • Rotch says:

    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.

  • Laura says:

    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!

  • Peggy Reichard says:

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

  • Michelle McRae says:

    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!

  • Naomi says:

    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 says:

      What convection temp did you use?

  • Tracey Zimmer says:

    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 says:

      That makes sense!!

  • Kara says:

    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!

  • Marsha says:

    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.

  • Karen Brincefield says:

    Mine burned after only 90 minutes!

  • thela says:

    they are great

  • Shirin says:

    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.

  • F. Ann Lamond says:

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

  • Mary Evans says:

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

    • Julie says:

      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.

  • Maria says:

    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.

  • Melanie says:

    These are amazing!! It only took mine 2 hours

  • Marian says:

    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!

  • Karen says:

    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.

  • Eldon Kilberger says:

    Any chance recipe would work in a dehydrator ? Thanks

    • Julie says:

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

  • Debbie Bullard says:

    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 says:

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

  • jenny says:

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

    • Julie says:

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

  • Michael says:

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

  • Mary says:

    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 says:

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

  • Nicole Wallace says:

    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 says:

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

  • kalise says:

    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 says:

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

  • Sharan says:

    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

  • Margot says:

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

  • Beth says:

    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!

  • Meredith says:

    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!

  • Darlene says:

    Do you have to turn them at 1 hr?

    • Julie says:

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

  • Nmastey says:

    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 says:

      Great to hear!

  • Caroline says:

    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 says:

      They should work fine that way!

  • Hazel Hummel says:

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

    • Julie says:

      You don’t have to

  • zucchini chips says:

    I made it with nutritional yeast & it was as good as you’d think! Give it a try! I mixed the nutritional yeast in with the breadcrumbs.

  • Kait says:

    I’ve been telling everyone how yummy and healthy these are! I used cooking spray on foil, and then sprayed the zuccini rounds once they were placed on the foil on the baking sheet. That’s it! No salt, pepper, or anything. And they were so tasty! They were intended for my BF’s mom who is on a paleo diet, but the rest of us chowed down on them as well – great without any dip too!

    I’m wondering how to make more at once. I used a mandolin and filled two baking sheets with two zuccinis worth of medallions. They shrunk A LOT and I kept moving them and taking out ones that had browned and were cooked. Could I increase the heat to reduce the time? Should I get a dehydrator with multiple levels? I’d love to make a lot more, it just takes a while and occupied the oven.

    • Julie Wampler says:

      I would definitely not increase the heat because the idea is to slowly dry it out so your theory of a dehydrator is a better idea. Definitely would help you make more!

  • Sally says:

    Trial and error… My oven didn’t produce timely results – maybe because zucchini were large, but I used my dehydrator (lesson #1- spray trays with a non stick baking spray) and got very crisp zucchini chips. I took the oven batch and transferred to dehydrator after 90 minutes in oven. I also borrowed a friend’s mandolin to get thin, even slices. AND I used Italian salad dressing on my zucchini. The first time, I brushed the chips lightly, flipped over part way through and brushed again. Last few times I threw zucchini in large baggie and put dressing in, sealed and shook the bag before placing on tray. I got a really nice flavored chip…also tried a lite raspberry vinaigrette for a very slightly sweet/fruit taste. I stored in baggie on counter or in fridge but these things get eaten pretty quickly. One huge zucchini (have to use what’s given to me) makes less than half a quart sized bag of chips since these veggies have a high water content.

  • Heather M. Whipple says:

    I do not have a mandolin slicer, and I am
    not going run out and buy one just for one recipe. I have a salad shooter that can get the job of slicing the zucchini chips up . So I will be using that instead.

    • Julie Wampler says:

      I’m glad you found an alternative.

  • Heather M. Whipple says:

    can I do more than one large zucchini for this recipe and do them at the
    same oven temperature and amount of time?
    i do not think one large Zucchini is going to make a lot of zucchini chips
    will it?
    please let me know by e-mailing me at
    [email protected]

    • Julie Wampler says:

      Yes, you can definitely use more than 1 large zucchini but just make sure you don’t do them on the same baking sheet. They need to be in an even layer.

  • Eileen says:

    I like the recipe, it’s a good alternative for potato chips. I had it with creamy parmesan cheese dressing as a dipping sauce.

  • Doug says:

    We are always looking for healthy vegan snacks!
    Thank you.

  • Liz DelCamp says:

    I have made these many times now. Yes, smaller zucchini work better. Don’t turn the heat up. They take a long time, if you are lucky enough to have a convection oven they take less time but they still take a long time. They do get very dark – watch them at this point as there is a short time between done and burned. let them sit on the pan AT LEAST 10 minutes before trying to get them off. If they still have oil on them. drain on paper towels. I make mine with ranch seasoning and they are amazing!! Thank you for the recipe!

  • Rachael Fullen says:

    I was doing cucumber chips very similar , can’t wait to try these!

  • Christina Southworth says:

    Can you use an Air Fryer? Do you cook for less time in one if you do use it?

    • Julie Wampler says:

      I’ve never tried this in the air fryer. My initial thoughts: it would burn too quickly.

  • Mary Anne Buckles says:

    My zucchini chips turned out great. A couple of comments: The zucchini slices shrink to 25% of their slicing size, so buy/grow big zucchinis. I baked them of a cookie grill as someone suggested so both sides were browned. That worked well except that the zucchini slices shrank so much that they fell through the holes in the cookie drying grills, so , again, buy big zucchinis. We sliced up 4 zucchinis and it made a pile of zucchinis slices. After baking 4 zucchinis we didn’t have enough for 4 people, which surprised us. We salted the zucchinis while baking and that worked out well. We will try this recipe again trying to tweak it into perfection!

  • David says:

    Hi. Made these and loved them. Cut them super thin. My advice… here in nyc there a ton of cheap veg places. Next time I’ll buy organic bc there’s basically one ingredient. Use end part (that attaches to the plant and you’d toss) as a handle. You’ll get a few exta chips. To extract water, I laid them out on a double paper towel them same on top, baking sheet on top of that filled with water to weigh it down. If you don’t extract the water, no amount of oil will crisp them. Finally, know your oven. Mine is a new fancy one but runs hot so I cooked at 200. Tiny bit of truffle oil at end – really, really good! Thanks.

  • Susan Hobson says:

    Hi,

    I am hoping to make these but am seeing two different calorie designations on your site. At the top of the recipe it states that 50 chips are 54 calories. In the nutrition facts below the recipe it states that 10 chips are 50 calories. I am hoping that 50 chips is 54 calories.

    • Julie Wampler says:

      Hi, so sorry! The nutrition facts below are correct. Those are calculated by my nutritionist.

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