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, 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

    4.8 from 25 votes
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    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
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    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*
    Fat 5g8%
    Carbohydrates 1g0%
    Sugar 1g1%
    * 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

  • Jackie Anderson says:

    I hate most vegetables, but need to eat more. These are delicious! I used spray olive oil on the parchment, and on top of the slices, and also added a light sprinkle of garlic powder and my oven took a little more than 2 hours to crisp, but I could have eaten the while zucchini but I shared with hubby. Thanks for the idea!

    • Cynthia says:

      What a great idea to use the spray. Much faster than brushing individually with the pastry brush. Thanks for sharing that.

  • Dawn says:

    Can you use a air fryer for the chips

    • Julie Wampler says:

      I haven’t tried it that way and I feel like it *might* be too strong/powerful and burn them. However, I know some air fryers come with a dehydrator option so that would work.

  • Linda says:

    These chips are amazing, so glad I fell upon the recipe. I love the way they sweeten when crisped. The salt gives the salty sweet satisfaction. Great job. Thanks for posting 🥒

  • Christopher De Castro says:

    Just started making this and it’s by far hands down the best snack I’ve made. Tastes like it should belong in a terra chips bag. I’ve been spreading the word on this recipe

    • Julie Wampler says:

      Thanks so much, Christopher!!

  • Barbara Zamora- Athy says:

    Looking forward to making these chips. Thank you.

  • suzanne says:

    Thanks for the link to the mandoline. I guess I need one. :)

  • Carmen says:

    Very good but took so long. Will try the dehydrator next time.

  • D says:

    Can you use aluminum foil instead of parchment paper?

    • Julie Wampler says:

      you can, but i’m not sure whether it’d stick to it or not

    • Rachel says:

      Yes. I did. Worked fine.

  • Caitlin says:

    Love this but mine stuck to the pan- what am I doing wrong?!

    • Julie Wampler says:

      did you use parchment paper?

  • Tara says:

    WOW. These zucchini chips are worth the effort it takes to make them, especially if you are restricting carbs. Mine browned quite a lot but I really loved them because of this, not in spite of it. 10/10 would make again :D

  • Sladjy says:

    Can you use the air fryer?

    • Julie Wampler says:

      You could, but I’m not sure how much time since I haven’t done it myself

  • Vic says:

    I’ve done quite a lot of experimenting. I think it comes down to the age/size of zucchini as well as thickness. I’ve had very good results with zucchini about 3 – 4cm wide at 140C. This worked better for me than cooking at 110C. Excellent recipe when you have a lot of zucchini😀

  • Beverly Lutgen says:

    Have you tried salting the slices before putting them on baking sheets to draw out the liquid instead of just pressing them between paper towels? It may reduce cooking time a bit. I can’t wait to try your recipe!

    • Julie Wampler says:

      i haven’t but i do that with my eggplant parmesan so i can’t see why it wouldn’t work the same for zucchini!

  • Gloria d says:

    I love your recipes!thank you

  • JT says:

    I tried these. They were good but not delicious. I will keep experimenting to see if I can get them golden brown like your picture. Mine were either black or white crisp or soggy. I ate them anyway. I did read all of the comments before trying to avoid mistakes. Next time I will not put any seasoning until after they have cooked. If I get it right, I will update you.

  • Kimberly Wioncek says:

    These are INCREDIBLE! Thank you so much for the recipe!

  • Rachel says:

    Do they need to be refrigerated?

    • Julie Wampler says:

      No

  • Dani says:

    Trying to be obedient and make the chips thin, I thin I overdid it. Mine were so thin that that stuck to the parchment. HOWEVER I can tell how delicious these will be once I get the thickness right. I peeled what I could and they were crunchy and amazing. I seasoned one batch with chili lime seasoning and that made my tastebuds smile even more. Thanks for sharing!

  • Rev says:

    This is just a bogus recipe. I wasted my time, money and electricity for 2hrs 20 mins.

  • Artisticone82 says:

    OMG!…thee best recipe ever! I HATE zucchini because its so water based and my recipes never come out right but these zucchini chips have transformed me! I made an entire tray to last 3 servings (took 2 hours and 25 minutes I might add) and devoured them ALL in 2.5 minutes! I will be making these daily! Thanks for sharing!

  • Ariel says:

    These are so simple to make and so good! I used the same recipe and used eggplant and it was great as well! Thank you!!

  • Dee says:

    If I use dehydrator how long should I cook it for?? And should I use olive oil??

    • Julie Wampler says:

      i’m not familiar with the dehydrator so i can’t really give much insight…sorry!

  • Jana says:

    Did this. Problem is I eat them all within 10 minutes of them being done. Also I had to go to the emergency room and throw some away when a large chunk of finger got lost. I do not belong in the kitchen! But for these, yes!

  • Alvie Aguilar says:

    Do you brush the oil on both sides?

    • Julie Wampler says:

      you can, but i did one side

  • Carla Latimer says:

    I just made some of these chips and they are so good and addicting! Now I won’t be wasting my over abundance of zucchini!
    Thank you!

  • Jennifer says:

    When I brush one side with oil and salt them, do I flip them over to brush the other side as well?

    • Julie Wampler says:

      yep!

  • Lauren K says:

    Simple. Easy. Healthy. One of my favorite snack recipes! Thank you

  • Cerina says:

    I made these using the 1 setting on my mandolin slicers and I see why you suggested the 2. The 1 setting comes out tissue paper thin and brittle. But they tasted good especially the chili lime seasoning! Trying again with the 2 setting.

  • Shawn M Fand says:

    I love these recipes thank so much.

  • Julie Sears says:

    I found that using a cookie cooling rack placed on top of a sheet pan works great – both sides get more evenly dried. And yes, watch those seasonings, they do concentrate! My mandolin slicer only has two settings. The thin setting is too thin for my liking, the chips are tasty but extremely fragile. I have a batch of the thick slices toasting in the oven right now! I used coconut oil spray (Trader Joes) once the slices were on the rack, then applied seasoning. Quick and efficient!

  • Kathy Jacobson says:

    My zucchini is just about to come on out of my garden. I will be trying this for sure.

  • Shain says:

    I enjoyed these, BUT they were in the oven for less than an hour and some were borderline burnt, which is irritating as I carefully followed the instructions on the thickness of the slices, etc. I added some ground garlic to one tray of them and some onion granules to another, together with sea salt. I used an oil mister on both sides, which worked really well. I definitely over-salted them, and had I realised they would shrink quite as much as they did, I would have also realised that I was putting WAY too much salt on. I will definitely do them again, and turn the oven down even lower, reduce the salt, etc, so I’m pleased I tried the recipe and I’m looking forward to tweaking and perfecting it for us and our oven!

    It was also an invaluable exercise to work out where the hotspots are in my oven, because some slices were basically burnt and some on the same tray were still floppy (hmm!).

  • Allison says:

    Can I store these if I make extra?

    • Julie Wampler says:

      they’re best eaten day of

  • Linda Stitt says:

    Do you think you can use an air fryer for these too?

    • Julie Wampler says:

      i haven’t tried but it should work!

  • FLOSCENE Hill says:

    Zucchini chips (baked in oven)
    Sinfully good, added too much salt, will do again with less.

  • Magdalena Hernandez says:

    I LOVE the zucchini recipe ! Thank you for sharing! Keto friendly!!! YAAASSS!!! 🙏🏻❤️😘👍🏻💃🏻

  • Nancy Bowers says:

    Can I season the chips with Nutrional Yeast?

    • Julie Wampler says:

      i haven’t tried that, but it seems like it’d work!

  • Maria N Braxton says:

    Have you tried cooking these in an air fryer ?

    • Julie Chiou says:

      i have not, sorry!

  • Kate says:

    I carefully followed the recipe, but they burned black within 10 minutes in the oven. I used the same mandolin setting, double checked the oven temp with my thermometer, and used the correct amount of olive oil. What happened?!? 😯😣

  • Becki says:

    They took no time to prepare with my mandolin. I did just as recipe stated, dried with paper towels, I did just a light spray oil and flipped and light mist again, no seasoning. Checked my oven temp with my thermometer and needed to put at 210 for 2 hours and 15 minutes. Then I literally used a tiny pinch of garlic salt and they are perfectly dry and crisp. I do not eat processed foods like potato chips, but my mother does so I had her try them. She found them as fantastic as I do. She even gave up her Utz for these for our dinner… Now that’s a compliment!! Thank you!!

  • Michael Glosser says:

    I made these twice drying the slices with a weighted cutting board on top of the zucchini paper towel sandwich. After 30 minutes the paper towels were barely damp. Made some today without the drying process and they came out perfect, in the oven same time and temperature as before. I believe it is unnecessary to do the drying step. Much easier and quicker.

  • Lucida says:

    I was playing round with my spiralizer on the “ribbon” setting, trying to figure out what I could do with these curls. I stuck them i the fridge in a plastic bag for a day and looked for a recipe. Here’s what I discovered. 1) the spiralizerr eliminated the core of the zuke, which is the wet part and they dried out during their time in the fridge so I didn’t have to blot them. 2) I cut them the long strips into “circles” and placed them on the parchment, then used olive oil spray. 3) I guess they were too thin, b/c they only took an hour and 45 minutes. SoI was glad I checked on them 4) Wow! Did they shrink! I hadn’t anticpated that! 5) They just slipped off the parchment. 6) I thought I was light with the salt, but I guess b/c they shrunk they were a bit (but just a bit) too salty for me. So I dumped them on a paper towel and shook them around and they were just fine. Thanks!

  • Lucinda says:

    I followed the recipe exactly, and they were delicious! I was skeptical about lightly seasoning, but it was perfect. Don’t be tempted to over salt these. I also left them n the oven the full two hours even though they looked done earlier. It was worth it. They were so crispy. The only “bad” thing is that it took two hours to make something that I gobbled up in about 5 minutes, and then I was sad. If you are going to invest the time, make several sheet pans of these. The second time, I used two zucchinis and I was happy I had more to eat. :-)

  • 5 Hassle-Free Ways to Simplify Mealtime