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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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Hi-came across your blog quite by accident & love your recipes.
My husband & I are retired & we just love cooking-we make our own preserves, pickles, cure our own bacon, make our own sausages & pick fruit to make our own liquires.
I particularly like American recipes and find I am using American sites more & more frequently although I have had some real dissasters when using English ingredients!!!
I love you recipe for zucchini chips (courgettes over here) .DElicious.
Kind regards
Pam Comer
I’m so glad you are enjoying my blog! I love England :) we were just in London in October and I miss it!
Hey! I had to try these for three times. First I got confused with the degrees, since I am from Germany. We don’t use fahrenheit but I didnt think of that. It was burned after just a few minutes, haha. So I tried it again a few days later. This time it was much better, but sooo not enough. Also I made the slices too thin, and they were stuck to the back bared. So – three times is a charm – or how was that again? Well, the third try was the best try. I love them! It still is a long time to wait for not so much to eat. But I think its worth it. :-)
Third time’s the charm! Glad it worked out for you in the end!
*thin
I would not make these on foil! I did and they came out perfectly except 90% of them were stuck to the foil and crumbled into pieces when I tried to peel them off. Either that or I made them way too thing. Next time, I will try parchment paper as the recipe suggested…
Can these be made without oil? Or with an alternative like lemon juice? I’m on the hcg diet and oil isn’t permitted.
It wouldn’t crisp up without the oil. You’d be left with soggy zucchini!
I wish I knew how thick the zucchini slices should be cut? I dont have a mandolin, i use my large sous chef food processor from breville. PLEASE consider posting pics of the process rather than just posting pocs of the final product. im a total novice at cooking and it would really help. Your recipes are simple to follow and are overall healthy. thanks!
About 1/16″ thick
Thanks for this recipe!! It turned out exactly as shown in your pic! So yummy and crispy. I am trying to avoid sugar and as many carbs as I can so I was looking for an alternative to crackers to dip in my hummus…. This fits the bill.
Yay!
I plan on making these tomorrow for my mother and I! Can you cook these on a cooking sheet on top of wax paper? Or foil? I’m just preparing for if they do burn I don’t want to mess up a really nice baking sheet that belongs to my mother
DON’T cook it on wax paper. You shouldn’t bake with wax paper otherwise you’ll get a ton of smoke billowing out of your oven. You could try foil but parchment paper works best.
Can these be done in a dehydrator? If so, how long? I want to make them!
It probably could be but I’ve never used a dehydrator before so I don’t have a clue!
This is a very good recipe. I have learned from pinning experience to chase recipes back to the original site. Glad i found yours.
Thanks :)