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These easy oven-baked zucchini chips are thin, crispy, and perfect for pairing with all your favorite dips!

Zucchini chips on white plate
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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!

Small crock full of 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.

Overhead view of zucchini chips on parchment-lined baking sheet

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.

Overhead view of zucchini chips on parchment paper

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:

Overhead view of zucchini chips on parchment paper

If you love zucchini chips, you may like these recipes with zucchini:

4.72 from 49 votes

Easy Oven-Baked Zucchini Chips

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 50 chips


  • 1 large zucchini
  • 2 tablespoon olive oil
  • Kosher salt
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  • 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.
  • 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.
  • 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.
  • 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.



How to store: Keep zucchini chips in an airtight container at room temperature for no more than 3 days.


Serving: 10chips, Calories: 54kcal, Carbohydrates: 1g, Fat: 5g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


    1. i just brushed one side but you can do both if you want. it just might be really oily. also, friendly reminder to check comments first – sometimes it takes me awhile answer questions and the comments section can be helpful as others may have already asked. i noticed someone asked this same question right under you :)

  1. Just made these and they turned out great. They also disappeared in less than 5 minutes, so no storage problems :)
    A couple of things I did differently:
    After I sliced them on my mandoline and they were dry, I put them in a plastic bag with half the oil. Twisted the bag to capture the air like a balloon and tossed gently until the oil was evenly distributed.
    Next I laid the slices on a lightly oiled stainless cooling grid that was placed on a cookie sheet. They were bakd at 250 for one hour and came out light brown and crispy critter, in other words, PERFECT! None of the chips stuck.
    Thanks for the idea!

  2. I’m looking for the actual thickness you sliced them. You mention a setting on your mandoline, but mine has different settings. You mention a video that shows how thick but I’m not finding the video??? Thanks!

    1. sorry, not sure why the video isn’t showing up for you. do you have ad block on? it’s showing up for me on the lower right hand corner on desktop or lower left hand corner on mobile.

  3. I have been a fan of this recipe for at least 7 years or so and have LOVED every batch I have made especially once I moved and got my own garden. I have a question we recently got an air convection oven….can this recipe be done for an air convection oven?

  4. I baked for 2 hours and almost burnt my house down…hahaha there was nothing left of the zucchini and all ended up in garbage

  5. Can you — or have you — used yellow squash in place of the zucchini and what are the results. I have an abundance of them and wanted to try it out. Love this recipe…going to make some this weekend. Thanks for sharing and God bless.

    1. i believe it would work the same! i haven’t tried it myself though but i would definitely give it a shot if i were you! :)