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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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Just made these and love them! Followed the recipe exactly and had no issue. Thank you!
Great to hear!! Thanks for the feedback :)
Which side of parchment paper goes up the shinny side or the dull side that is Which side does the food sit on
Hi, I don’t think parchment paper has a shiny or dull side. I know aluminum foil does but my parchment paper doesn’t have different sides.
Love these chips. But I’m missing one thing – how many chips to a serving size? Trying to figure out my calories. Thanks!
Lol, I actually ate all the chips in 1 serving so I’m probably not much help.
Skip the story. Not that interesting. The recipe is about the food, not you. I don’t get it.
You don’t have to “get it.” It’s a blog. My blog, actually. I can write whatever I want. If you don’t want the stories..scroll right on down to the recipe. No one forced you to read the story.
No good deed goes unpunished, Julie. (Fwiw, I enjoyed your story! ?) Thanks for blogging on food and giving the rest of us a forum to get great recipes and chat about these tasty treats. Keep it up!
Thanks so much :)
This is how blogs work, people! A nice person, a little story, a fun recipe, the end. If you don’t like it, buy a cookbook. Until then, feel free to scroll straight to the recipe.
One of my children was just diagnosed with ulcerative colitis. We’re trying hard to control the symptoms with diet and these are all approved ingredients for him! This will be the closest thing to a chip he’s been able to have in several months and we are most grateful to you! Thank you!
Aww this makes me so happy to hear!
If I use aluminium foil instead of parchment paper would that effect the chips any do you think?
I haven’t used foil for these but I think they might end up sticking.
Anyone add diff seasoning to it? And can you do this with other veg?
Is there anything else I could use instead of oil to make them lower calorie? I have a fear of oil which sounds silly but I can’t have it on any of my foods so could I still make these or not?
I don’t think they’d crisp up if you don’t use oil.
This looks so good, I use a lot of cooking spray versus liquid oil and it is available in olive oil version. I might try that so I don’ get too heavy-handed with liquid olive oil. I’m looking forward to trying this recipe.
Caitlyn, I’ve been shopping for countertop ovens lately, and one of them has an attachment called the air fryer, where you can make vegetable chips without oil. it might be a Cuisinart.
I got a pan of these in the oven right now. Made a seasoning blend of onion powder, garlic powder, smoked salt, sweet Hungarian paprika, fresh ground black pepper and a little bit of Stevia. I like BBQ chips…lol. They smell great. You are right about waiting for them. It’s definitely the hardest part. Thank you for this healthy snack idea. I hope mine looks as good as yours when they are done.
Amazing. Thank you for the recipe (and the story ;)) could you make these without the olive oil?or is that key to this recipe?
You definitely need the olive oil in this recipe. It’s what crisps up the chips!