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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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Hey Julie! I am going on a road trip tomorrow and think I’ll make these as a healthy option. Question — do you think instead of putting olive oil on them, I could you the olive oil / coconut oil spray? (the stuff that people usually spray on the pan so things don’t stick.) I figured it would keep them uber light :)
Yes, definitely!
Hello! Great idea, had it with the husband and kids and they loved it! Just wondering, how many calories though would you say there are in this recipe?
I’m so glad your family loved it! I don’t give nutritional values on recipes because I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
You can figure out nutritional information at this site (if you know how much zucchini you used): https://ndb.nal.usda.gov/ndb/search/list. And I believe My Fitness Pal allows you to ‘build’ recipes in their app which could give you nutritional info.
Could you make eggplant chips like that?
I made the easy oven baked zucchini chips. My husband loved it, and I love looking for healthy recipes. I wanted to ask you advise on what I should do next time I make it, it took 4 hours to bake and only some became crisp and some were still soggy. Should I try doing it one 350 instead of 225. I also sprinkled on garlic powder instead of salt
I haven’t tried it at a higher temperature but you can certainly try that! Maybe lighten up on the olive oil too cause I know that sometimes can cause them to be too soggy if there is too much on there.
I just tried another recipe for these from another site that used a higher temp – one minute they were not done the next burnt to a crisp. I’m trying your recipe tomorrow and think it should work much better.
Great! I hope it works for you. Low and slow is the trick :)
I just made these. If they are sliced thinner it only takes 45 or so. The thickness makes a difference. My mandoline only had 1.5 mm or 3mm, not 2…so I chose the 1.5. Definitely go easy on the salt. Thanks for a great recipe!!! I’m here because of Nom Nom Paleo.
Thanks for letting me know! I love Michelle’s blog.
I like the recipe, but I just wish I could get them without the story. No offense, but what you buy at Costco doesn’t hold a ton of interest for me.
I didn’t *force* you to read the story. You did it all by yourself and subjected yourself to a disinteresting story. If you didn’t care for a story, all you had to do was scroll down to the page, grab the recipe, and leave.
Exactly.lol
People are ridiculous.
What an asshole. Here you are posting recipes for people, taking the time out of your day to share something with someone, and this is what you get.
I loved reading the story BTW. :)
Thank you :)
Clearly that person doesn’t understand the point of a blog….or do much internet recipe browsing ?
Great recipe! I have made them before so I made a seasoning mix of onion powder, garlic powder, crushed red pepper flakes, fine sea salt & dried parsley.
And yes, low and slow & patience is the key! ?
Love the idea of those seasonings!
Wow troll much? Great recipe, great story.
Julie … thanks for sharing … love the recipe and interesting story … I’m astounded at some people’s manners ..l keep up the great work !! ?
Thank you! I appreciate it :)
Jeremy…here’s an idea, scroll down to the recipe like I did instead of being a hateful troll.
It never fails – anytime you see or hear the phrase “no offense, but…” you just know something nasty, rude or completely uncalled for is about to follow. Don’t ever take it to heart, Julie. Most of us are highly appreciative of your efforts, and the fact that you share – FOR FREE –
the results of them.
Cannot wait to try these – thank you for sharing :)
These chips are fucking bomb.
I do them on my BBQ grill. 2 zucchini’s slice 1/8 thick put in zip-lock bag,add olive oil shake to coat then add garlic powder &onion powder/flakes.shake very well to coat all.Heat grill on HIGH add slices to grill cook for 3to4 minutes flip over and sprinkle Parmesan cheese on all.close lid cook for 3to 4 minutes. Remove to serving platter.ENJOY
Hi, I am making the Zuchini chips right now. Do you think broiling them would still come out crispy and take less cooking time?
In my experience, low and slow is the way to go :)
Can I use foil? I don’t have any parchment paper
You could use foil but I would spray it down really well with oil because foil still has a tendency to stick for things like this.
Yes! California is blessed with many Farmers Markets and CSA. I agree we should not take them for granted but support them and the hands that labor, so we get farm to table freshness.
I sprinkle crushed oregano on them too.