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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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I was playing round with my spiralizer on the “ribbon” setting, trying to figure out what I could do with these curls. I stuck them i the fridge in a plastic bag for a day and looked for a recipe. Here’s what I discovered. 1) the spiralizerr eliminated the core of the zuke, which is the wet part and they dried out during their time in the fridge so I didn’t have to blot them. 2) I cut them the long strips into “circles” and placed them on the parchment, then used olive oil spray. 3) I guess they were too thin, b/c they only took an hour and 45 minutes. SoI was glad I checked on them 4) Wow! Did they shrink! I hadn’t anticpated that! 5) They just slipped off the parchment. 6) I thought I was light with the salt, but I guess b/c they shrunk they were a bit (but just a bit) too salty for me. So I dumped them on a paper towel and shook them around and they were just fine. Thanks!
I made these twice drying the slices with a weighted cutting board on top of the zucchini paper towel sandwich. After 30 minutes the paper towels were barely damp. Made some today without the drying process and they came out perfect, in the oven same time and temperature as before. I believe it is unnecessary to do the drying step. Much easier and quicker.
They took no time to prepare with my mandolin. I did just as recipe stated, dried with paper towels, I did just a light spray oil and flipped and light mist again, no seasoning. Checked my oven temp with my thermometer and needed to put at 210 for 2 hours and 15 minutes. Then I literally used a tiny pinch of garlic salt and they are perfectly dry and crisp. I do not eat processed foods like potato chips, but my mother does so I had her try them. She found them as fantastic as I do. She even gave up her Utz for these for our dinner… Now that’s a compliment!! Thank you!!
I carefully followed the recipe, but they burned black within 10 minutes in the oven. I used the same mandolin setting, double checked the oven temp with my thermometer, and used the correct amount of olive oil. What happened?!? ??
Have you tried cooking these in an air fryer ?
i have not, sorry!
@Maria N Braxton, I cook mine all the time in an air fryer. I spray them with Pam cooking spray on on both sides and I season them with onion powder salt and pepper and it takes 16 minutes on 400 degrees they are delicious
Can I season the chips with Nutrional Yeast?
i haven’t tried that, but it seems like it’d work!
I LOVE the zucchini recipe ! Thank you for sharing! Keto friendly!!! YAAASSS!!! ??❤️?????
Zucchini chips (baked in oven)
Sinfully good, added too much salt, will do again with less.
Do you think you can use an air fryer for these too?
i haven’t tried but it should work!
Can I store these if I make extra?
they’re best eaten day of