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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 have to leave the kitchen when they are done cooking otherwise I could eat the entire pan in one sitting!
The recipe did not state to oil both sides of the zucchini. After reading most of the comments, someone said she oiled both sides. Just in case anyone needs clarification.
I know you said store in air tight container but are they stored in the fridge or the pantry
fridge would be best
I just wanted to let you know that if you don’t have parchment or a liner of some sort then they could burn. I used parchment paper, but a few of them were touching the pan without parchment (because I tore the parchment wonky) and those burnt. This could be why the recipe doesn’t work for some. The rest were delicious!
I’d love to see a photo of the zucchini before cooking so I can get an idea of how thin or thick to slice it. My mandoline has a lot of settings and they aren’t numbered. Maybe you could give a measurement, like 2 mm thick or whatever thickness worked.
did you see the video? i show how thin!
@Julie Chiou,
That video sucks. You don’t even turn the zucchini to the side to see how thin to make it!
thanks, director. next time i’ll keep that in mind.
@Margie, calm down. This page, her content, her time to test the recipe, etc. all came to you free of charge. No need to be an *ss because she didn´t show you the proper width of the zucchini. Look at the pictures. The zucchini is sliced thin. She told you 1/8th of an inch. Figure it out. Also, work on your commenting skills.
One of the issues people may be having is getting the oven temp confused between Celsius and farenheit. Make sure you are using the right one or converting to the correct temp:)
i agree, but it’s written in the recipe to be Fahrenheit so it should be pretty clear!
We saw this recipe and couldn’t wait to try it. We were so excited that we baked these at 350 degrees Fahrenheit for much less time, and it (surprisingly) turned out really well! We’d definitely make this again, and maybe try the patient approach :)
I made these and I sliced them really thin and put them in the oven on 350 for 20 minutes and they were amazing… I also sprinkled parmesean cheese on them and they were great!
i definitely over seasoned, but i prefer my chips super flavored so it’s perfect for me! i’ve done this a few other times with different recipes but they always stuck to the pan. i used tin foil and mine were ready in less than 2 hours so maybe that’s way, just watch out for them and do a taste test if you’re not sure they’re ready
@Savannah Beasley, Thanks for this comment! I was thinking about trying a first batch with tin foil, since I don’t have parchment paper and don’t want to wait until my next grocery trip! lololol. I’m gonna try this now :-)
I followed the recipe exactly, and they were delicious! I was skeptical about lightly seasoning, but it was perfect. Don’t be tempted to over salt these. I also left them n the oven the full two hours even though they looked done earlier. It was worth it. They were so crispy. The only “bad” thing is that it took two hours to make something that I gobbled up in about 5 minutes, and then I was sad. If you are going to invest the time, make several sheet pans of these. The second time, I used two zucchinis and I was happy I had more to eat. :-)