This post may contain affiliate links. Please read our disclosure policy.
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
There is an affiliate link within this post.
i tried making these several times but every time the zucchini gets stuck to the paper with half completely burned while and the other half soft :( any tips on how to get it to not stick?
Are you using parchment paper or something else? If it keeps sticking, try silicone baking sheets and/or rotate the pan halfway through cooking so it doesn’t burn and stick.
I really wanted to like these, but they were really disappointing. I used 1 zucchini and was able to get enough slices to fill 3 cookie sheets. I baked the first 2 and they came off the parchment easily, but were pretty bland and boring. On the third sheet I added some onion powder with the salt and that helped, but I think zucchini just aren’t meant to be made into chips.
My printer is not working and I wanted to copy and paste this into my recipe file. Any way to do that? Thanks
You could do a print screen or a screenshot of it? Or you could take a photo of it with your phone and send it to your email?
Hello
i have so many recipes i go crazy lol but what i do is when i find a recipe i want to try i just email the link to myself that way i can open it up anytime i wan to. if i want to cook something special i go to the link and write it down on paper, if they dont like it or it didnt come out like i thought i can them delet but if it what i want to keep i make a folder and put it in there and then i write it on a recipe card and put it in my recipe box
I don’t have a mandoline but I do have a food processor, do you think I can achieve the right slice of zucchini with that?
I’m not sure! I’ve never used my food processor to slice things thinly. If your food processor has that ability, then go for it. It should be paper-thin!
I am just curious how they can be claimed to be “healthy” if you don’t do a nutritional breakdown? I clicked on the recipe because I saw them noted as “healthy”.
Well they’re “healthy” because it’s just zucchini, olive oil, and salt. That’s considered pretty healthy to me.
I tried it but they burned and really shrunk..and only the ones who almost look really burned got crispy..(not a good crisp)..they dont look as good as in the pic..so what did i do wrong
It’s impossible for me to tell you what you did wrong with what you told me above. I would try to put them in for less amount of time and watch it so it doesn’t burn. You cannot put something in the oven and not keep an eye on it just because the recipe tells you a certain time. Ovens all vary.
At 225 degrees Fahrenheit they should not burn at all. That is barely above boiling point and should just dehydrate and slowly cook and not burn. Perhaps you misread the baking temperature?
Has anyone tried a spiralizer? I do not have a mandolin
I love your layout. Can’t wait to try this recipe!
I use Mastrad’s Topchips(TM) device in my microwave. Makes great chips faster and without the heat of the oven. I find it works with potato, zucchini, and kale. I also use it to make chips from corn tortilla and wraps.
What’s the calorie intake per serving what is the serving?
I don’t do nutritional information on my site. Please read the FAQ’s section as to why.
You can just enter the recipe in MyFitnessPal to get an idea. It’s not much since it is literally just zucchini and olive oil and seasoning to account for.