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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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Why am I having so much trouble making these? I followed the instructions to a T and they come out either squishy or too crispy. Nothing like the picture. :(
I’m not sure, Christina. The only thing I can think of is if they’re too squishy, the slices aren’t thin enough and you haven’t baked them long enough or you’re drizzling them with too much oil…and too crispy? Might want to bake them less time if they’re too crispy. Keep an eye on them.
Christina, some stoves differ in heat try different settings , you may have an electric stove or gas?
Thank you so much for the yummy recipe! I am sorry that someone stolen your picture :( Your picture led me straight to you :)
I’m glad it led you to my blog! :)
There is a recipe floating around on facebook with direction to cook in oven f
On 450 for 25-30 mins. I thought it seemed weird but tried it anyway. What a mess and a waste of a zuchinni. Going to try yours. I thought the temp should be lower because I was thinking about how a dehydrator would work.
Hope you get better results with mine!
If you are looking for a CSA option, you could try Relay Foods: http://www.relayfoods.com/Home/Welcome?returnUrl=%2F
Relay offers grocery delivery and includes options to have CSA boxes delivered. You don’t have to sign up for regular deliveries you can just order when you want.
Why only three days for storage? Essentially they are dehydrated, right? So shouldnt they last longer?
You can certainly keep them longer if you want but when I made them, they only kept for 3 days because they started to get soggy. You can keep them longer if you wish, but I didn’t keep them that long (actually finished eating them) and I can’t guarantee what they’ll be like if you keep them longer.
Why can you only keep them 3 days? I would love to make enough to last a week for my family and I as a healthy snack.
You can certainly keep them longer if you want but when I made them, they only kept for 3 days because they started to get soggy. You can keep them longer if you wish, but I didn’t keep them that long (actually finished eating them) and I can’t guarantee that they’ll last a full week for you.
Hei, Julie, I come across to your site, I am so glad that I do not have to suffered from the “stolen pictures and recipe”, I read all the comments and learn about the story, and am so happy for you that everything is clear now.
Thanks, Edna!
Looks like it’s starting on G+ https://plus.google.com/u/0/101494392020926394266/posts/YruvfwDJ9GP Ugh!
UGHHH thanks for letting me know!! I just reported it.
sorry about the copyright issues. that must be an awful experience.
on another note, these look delicious and perfect, especially for now that i am fasting!
This was amazing, thank you so much for the recipe!
When i heard all the scary stories about the chips winding up soggy after two hours, I sliced them very thinly (they were 1-2 mm) and i arranged them on a paper towel, sprinkled with salt and let them rest for 2mins. The water came out in droplets, and i just soaked it up with another paper towel.
Oh, and I didn’t even need 2 whole tbsps od oil, I used only one.
They were so tasty and crunchy!
So glad these worked out for you, Sara!
What a dope I am. Soo sorry to bother . I swear I would have bet the farm on it. Thanks soo much and thanks for three quick response
Wow! I just made these and we ate every single one off the cookie sheet when they came out! I could only find smaller zucchini, and they came out amazing. Thank you!!!!!! Will be making often…totally guilt free, actually good for you, and so yummy.
Maybe I didn’t read enough but what temperature should the oven be. Like to hear soon, can’t wait!