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These easy oven-baked zucchini chips are thin, crispy, and perfect for pairing with all your favorite dips!
There is so much you can do with zucchini, from Zucchini Boats to Zucchini Cakes. But I think these oven-baked zucchini chips might just be my favorite. Who knew you could turn zucchini into crispy chips for snacking?!
While you won’t mistake these for potato chips, they are an excellent swap for when you’re trying to cut back on carb-heavy snacks and work some extra veggies into your life. They’re paleo-friendly, keto, naturally gluten-free, vegan, and they pretty much fit perfectly into every possible diet since they’re only made with zucchini, oil, and salt.
The next time you find yourself with an abundance of zucchini to use up, you know what to do with it: make zucchini chips!
What You’ll Need
While you only need 3 ingredients for this recipe, you can also add seasonings, flavored salts, etc.
- Zucchini – Look for one that is large but not too large. The baseball-bat-sized zucchini you harvest at the end of August is not going to work here!
- Olive oil
- Kosher salt
How do you make thin sliced zucchini?
I highly recommend using a mandoline slicer; if yours has thickness settings, set it to 2, otherwise, aim for 1/8-inch. It’s very difficult to cut thin, uniform slices of zucchini with a knife.
How to Make Oven-Baked Zucchini Chips
This is one of those recipes that comes down to technique. Follow these instructions closely and you’ll have perfectly crisp zucchini chips!
Prepare. Preheat your oven to 225ºF and line two large baking sheets with silicone baking mats or parchment paper.
Blot the zucchini dry. After you slice your zucchini, place the slices on a sheet of paper towels. Place another paper towel on top and press down to absorb any excess liquid.
Oil and season the zucchini. Line the zucchini slices on the prepared baking sheet. Don’t overlap them, but they can be very close, as they’ll shrink when they bake. Brush the slices with oil, then sprinkle them with salt.
Bake. Place the baking sheet in the oven and bake the zucchini for 2+ hours, or until they start to brown, feel dry, and seem crisp.
Cool. Let the zucchini chips cool on the baking sheet, then serve.
Can you make zucchini chips in a dehydrator?
Yes, zucchini chips can be made in a dehydrator, but you’ll need to follow the directions for your food dehydrator to make them. This recipe was developed for making baked zucchini chips in the oven.
Tips for Success
Again: technique is everything here. These tips will help you nail it.
- Cut thin, uniform slices. Thinly sliced zucchini rounds are a must. Thick slices won’t get crispy, and if your slices are uneven, you’ll have some chips that are burnt while others are still soggy.
- Be conservative with the salt. Use less salt than you think; the zucchini slices will shrink in the oven, so they can easily get too salty.
- Don’t walk away. Once you’re nearing the 2-hour mark, you’ll need to keep a close eye on the chips to make sure they don’t burn.
- Don’t rush them. Bake the zucchini chips until you see that most liquid has cooked off. If you don’t do this, the zucchini will stick to the parchment paper or your chips will be soggy. You’ll also need to let the zucchini chips cool on the pan before removing them.
How to Store
Keep zucchini chips in an airtight container at room temperature for no more than 3 days.
Serving Suggestions
Here are some of my favorite dips for pairing with zucchini chips:
- Beet Hummus
- Homemade Tzatziki Dip
- Street Corn Hummus
- Herbed Tahini Spread
If you love zucchini chips, you may like these recipes with zucchini:
- Roasted vegetables
- Zucchini Turkey Meatballs
- Zucchini Noodle Cashew Stir Fry
- Zucchini Brownies
- Zucchini Chicken Meatballs
Easy Oven-Baked Zucchini Chips
Ingredients
- 1 large zucchini
- 2 tablespoon olive oil
- Kosher salt
Instructions
- Preheat oven to 225 °F (107 °C). 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 2.1 large zucchini
- 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.2 tablespoon olive oil
- 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.Kosher salt
- 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.
Video
Notes
Nutrition
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I use this recipe to feed teachers in my department, each time zucchini is in season.
I mentioned this on our blog and linked to it. http://notsocommonedu.wordpress.com/2014/01/11/tip-3/
Thanks for the yumminess!
So glad you’re sharing this recipe the your teachers! Thanks!
Looking forward to trying the original….I knew I saw the picture somewhere but kept looking til I found the “originator” and so glad I did. The less ingredients the better in my book.
So glad you found the original, Renee! :) Frustrating that the fakes are still floating around!
I just featured these as something new to try on my blog! they look so good!!
http://www.styleinterplay.com
…..
Thanks so much Tayler!
Loved these. I actually have an OXO too. Sliced them on 1/8″ setting and put on silpat lined pan barely brushed olive oil on them. Just enough to make them shiny. then popped them into 225 degrees Fahrenheit oven. After 30 min I turned the pan. 30 min later they were done. So nice to find something so simple and yes I did see your stuff on Pinterest. I’m so glad I didn’t see the fake recipe. Have no idea what the actual temp inside the oven was but one hour was plenty of time in my Kenmore oven. Yay! don’t know that I could wait 2+ hours.
I’m SO happy this turned out well for you, Gigi! The fake recipe had all sorts of almond four and Parmesan coating on it. And it said to put it in a 425 degree oven – so many people burned it. So silly – I actually TEST my recipes before posting so that fake recipe was just out there to fool people! I’m glad you found the right recipe and that yours turned out great!
I keep trying to add your recipe but it keeps bringing up the fake recipe for Jenny @ Bake. Looks yummy and so simple. I pinned it ok but Cozi won’t add your recipe to the recipe box..
Didn’t know if the Jenny @ Bake was who was posting the other recipe.
Hi GiGi, I don’t know why you can’t save this recipe. Why does it save under Jenny @ Bake? That’s really weird.
I can’t wait to try these.
Enjoy!
I was concerned when I saw how long you have to have the oven on for. What about salting the Zucchini for an hour or so before brushing with olive oil – i think the salt would draw out lots of moisture prior to cooking? ?
Hi Helen, well, you’re essentially using the oven as a dehydrator so that’s why it’s in there for so long. At the low temperature it’s at, it really doesn’t hurt it. If you salt it prior to brushing it with olive oil, it won’t draw out that much moisture to cut down the time in the oven. With the oven temperature that low, you definitely do need to keep it in there for the stated time. Any higher, you risk burning it by rushing the process. Good luck and I hope you try this!
I also had the ‘fake’ recipe show up in my FB newsfeed, coming from https://www.facebook.com/homesteading?ref=stream&hc_location=stream
Happily, someone in the comments had noted this photo was from your blog, so I came over here to check it out. SO glad I did! I would have made the disastrous fake ones and been totally bummed. Good luck with tracking down all the copyright infringers!!
I’ve had so many people reporting to me about this site tonight. I’ve reported the photo and hopefully Facebook will take it down soon. Thanks for looking out for me and I hope you try the recipe :)
This is where I saw it, and I’m so glad I looked around to find the real one because I LOVE the simple veggie chips! Thanks so much for the recipe, we are trying it tonight. Below is the link to the one I saw on facebook.
https://www.facebook.com/photo.php?fbid=10151816915412436&set=a.114480717435.99528.104062822435&type=1&theater
Thank you Brieanna! I just reported it to Facebook! I hope you enjoy the zucchini chips this evening and thank you again for looking out for me :)
These are delicious! I added SRIRACHA as a dip and they were BOMB!
So glad you enjoyed this and added a kick to it!!