Easy Oven-Baked Zucchini Chips

These zucchini chips are so light and crisp! The perfect snack!

These easy oven-baked zucchini chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too? Oven-baked to crisp perfection!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
For a while, I’ve been looking for local farmers markets to go to in my area or CSAs to join. I really like the idea of buying farm fresh ingredients because I’m all about supporting the farming community and Jason and I love fresh ingredients. There is this farmers market near my house that is on Wednesday’s. Kind of annoying because I work. The ones on the weekend are nothing like the ones I went to when I was in California. I’m so jealous of all you West Coasters and your awesome farmers markets. Don’t take them for granted!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
My coworker recently told me about this farm fresh delivery service she signed up for. So awesome. I love that everything is from local area farms and they deliver it to your doorstep while you’re at work. They come once a week and deliver a large box and it’s FILLED with a variety of vegetables and fruits. I tried it for the first time this past week and for the haul I got on Wednesday, I scored some pretty sweet loot.

Part of my haul was a large zucchini. I LOVE zucchini. And we all know it’s zucchini season since everyone is up to their ears in them right now. The best part of zucchini season? I’m loving all the zucchini recipes I’m seeing!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
Here’s another zucchini recipe to add to your repertoire. Easy oven-baked zucchini chips are both delicious and a healthy way to snack!

Veggie chips rock my world. I buy large bags of them at Costco and go to town. They’re dangerously addicting and I feel like eating the entire bag helps me get more than a day’s worth of veggies in. Haha, or at least I’d like to think that way. Probably not the best.

These oven-baked zucchini chips that I made are definitely made of REAL zucchinis and using my mandolin to slice up these discs was really relaxing. I was kind of sad when I came to the end of the zucchini and couldn’t slice up anymore, lol

These delicate chips take a bit of time to make – honestly, waiting was probably the worst part of it. It’s extremely simple but having to wait for them to finish crisping up was torture! I just wanted to eat them immediately!

Easy Oven-Baked Zucchini Chips
Prep Time
10 mins
Cook Time
2 hr
Total Time
2 hr 10 mins
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Servings: 50 chips
  • 1 large zucchini
  • 2 tbsp olive oil
  • Kosher salt
  1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
  2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
  3. 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.
  4. 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.
  5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
  6. 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.
  7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
  8. Let cool before removing and serving.
  9. Keep in an airtight container for no more than 3 days.
Recipe Notes

**Updated March 5, 2017**

Here is the video for the recipe if you are a visual person.

I have figured out why some people have said this recipe didn't work for them and/or why it sticks to parchment paper and/or why their chips are soggy. I re-tested this recipe again and it worked out for me if you follow instructions 100%.

  • Thinly sliced zucchini rounds is a must. If you watch the video, you will see I used a mandolin slicer.
  • You must use paper towels to press out excess liquid. This is key.
  • You must lightly oil the zucchini chips.
  • You must bake the zucchini chips at 225 degrees Fahrenheit until you see that most liquid/oil has cooked off. The reason why some people have said it sticks to parchment paper and/or the chips are soggy is because you didn't cook them long enough. Once the oil has cooked off completely, the chips will crisp up and not be soggy, therefore it won't stick onto the parchment paper.
  • It might stick to your parchment paper because you are trying to remove it from the oven too quickly and not giving it enough time to actually crisp up.
  • You also should let it cool on the parchment paper for at least 10 minutes before trying to remove it from the parchment paper.
  • Patience is key in this recipe :)

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Posted on August 06, 2012

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  1. Janet
    10/25/2015 at 5:29 pm

    Julie–Any chance of getting the measurement of the thickness of your #2 mandolin slices? My mandolin gives infinite thicknesses (you adjust the thickness with a screw-type thing and stop it wherever you want). I have done this twice now, and they haven’t come out good….:-(…. I think I am making the slices too thin. I tried to make them like they look in your picture, but since they shrink up so much, I guess you need to start with a larger thickness than what we see in the photo i.e., in the finished product. I’m pretty sure I must be making them too thin. Thanks!

    • Julie
      10/25/2015 at 8:28 pm

      It was 1/8 of an inch!

      • Janet Berg
        10/26/2015 at 9:25 am

        Thanks! I’ll try again at 1/8″….:-)….

  2. Regina
    11/30/2015 at 8:49 am

    Thank you,these worked a treat😀

  3. 12/14/2015 at 5:44 pm

    I just sliced thin and spritzed them with olive oil. I made in oven which didn’t seem to cook evenly, some burnt, others stuck to pan, etc. Then I put them in single layer in microwave, cooked to beginning to brown, then sprinkled with kosher salt or onion salt or garlic salt and let them cool to crisp. Delicious and addicting!

    • Dean
      02/22/2016 at 3:44 am

      How long did you microwave them for? Thanks. :)

  4. June
    01/08/2016 at 8:23 pm

    Don’t bother.. started a diet and was looking for a low cal snack..the coking procedure took longer and it didn’t yield much..too much work.

    • Nitya
      04/22/2016 at 12:17 pm

      Use an air fryer

      • nikki
        06/19/2016 at 2:31 pm

        “use an air fryer.”
        as though everyone has an air fryer lying around…that is so NOT helpful.

      • ElegantWaste
        11/19/2016 at 7:51 pm

        :) some people are cranky.

      • Heidi
        08/06/2017 at 5:43 pm

        What temp and how long in the air fruet

  5. 01/27/2016 at 9:44 am

    I am so glad i found this recipe! It’s by far the best zucchini chip recipe I have come across! We loved it so much we thought we would try your recipe and blog about it ourselves! I added chili powder and cumin on half of my batch to make some “spicy” chips since I crave them so much. Chips are my one big weakness in terms of healthy eating, so I really enjoyed the recipe. Thanks so much! If you want to check out where we blogged about it, you can check it out here: We totally understand if you don’t have time to read it, just know that we thoroughly enjoyed it! We look forward to reading more! :)

  6. Brad
    01/31/2016 at 10:08 am

    I have not tried these yet but when I do I will be tempted to lightly salt the chips, put them into colander, cover them up and let them weep for an hour or two to draw out most of the water. The salt can be rinsed off and the chips blotted dry before cooking. Taking the extra step should reduce the cooking time considerably

  7. Queralt Comellas
    02/02/2016 at 2:58 pm

    These chips look pretty awesome… I was just wondering if ypu have any specific recommendations for bajing them oin a convection oven :D,


    • Julie
      02/04/2016 at 8:20 am

      I would reduce the oven temperature by 25 degrees if you’re baking them in a convection oven.

  8. Mandy
    02/02/2016 at 10:35 pm

    Can the zucchini chips be pre cooked and then reheated

    • Julie
      02/03/2016 at 7:14 am

      Hi Mandy, I don’t recommend reheating in the microwave that as it will probably end up being soggy but if you meant reheating in the oven then yes, it could possibly work on low heat. You’ll just have to watch it to make sure it doesn’t burn!

  9. Beth
    02/08/2016 at 6:49 pm

    These are terrific! I just received a mandoline and love it. I chose to lightly spray them with canola oil and season with a house mix of 1 part salt, 1/2 part pepper, 1/2 part granulated garlic. I also baked them at 225 in my convection oven for 1.25 hours. They shrunk by at least 50%, but they are golden brown, crunchy and delicious! My husband and I both agreed they will be the perfect partner with a cocktail! So glad it’s after 5 pm here!! CHEERS!

  10. BCP
    02/23/2016 at 11:44 am

    I made these chips according to the recipe. They came out crunchy, no sogginess. Use #2 on the mandolin, and 2 hours in the oven. More if needed.

  11. 02/25/2016 at 5:17 pm

    Hello! I have a huge bag of sliced frozen zucchini that I was hoping to use for this recipe. How do you suggest I deal with the extra moisture? Let them thaw and drain all day?

    • Julie
      02/25/2016 at 9:11 pm

      Hi Tracey! Unfortunately, I don’t think that’s going to work. The frozen zucchini is likely too thick (unless you have really thin zucchini slices?) to make into chips. I’m sorry! :(

  12. Patti G
    03/27/2016 at 8:38 am

    My gas oven only goes to 325. Any suggestions for cooking time?T

    • Julie
      03/27/2016 at 4:51 pm

      Hi, the recipe calls for the oven temperature to be 225 degrees Fahrenheit. Do you mean that the lowest temp your oven goes to is 325? If that’s the case, then I don’t think this recipe will work for you. 225 is basically making your oven like a dehydrator, slowly slowly slowly drying out the zucchini at a low temp for a long period of time. 325 is simply too high and it won’t dry out the zucchini. It’ll just burn it :(

      • kim
        12/27/2016 at 3:58 pm

        will a food dehyrdrater work for these

      • Julie
        12/28/2016 at 7:44 am

        I haven’t tried them myself in a dehydrator but I imagine they would work.

  13. Diane
    04/10/2016 at 6:52 pm

    I sprayed them with canola spray and after 30 minutes in 225 they all burned. I ate them anyway but don’t know why it didn’t work.

  14. 04/19/2016 at 8:29 am

    What a great idea!
    Tried these in deep fried version and they turned out great! :)

  15. 04/21/2016 at 4:21 pm

    It’s a shame that these kind of things go on. I’ve seen it on other websites.
    I enjoy what you share.

    • Julie
      04/21/2016 at 4:29 pm

      Thank you :)

  16. 05/17/2016 at 9:33 pm

    I am so glad I googled this instead of looking for it on FB. I had seen the photo there and wanted to make them.

    Your recipe is exactly what I need because I’m doing Weight Watchers and those additional ingredients the thieves added would change it from being a very low point snack.

  17. DomK
    05/20/2016 at 5:00 am

    Ha ha, I put my oven on 225C. So much shorter cooking time. Some were a bit too brown in the middle but most of them came out really well. I will try the lower oven next time. Not sure how to get 50 chips out of 1 zucchini they must be smaller in Aus. Really happy to have found this recipe as its yum and a different way to serve zucchini

  18. Brenda
    05/23/2016 at 12:37 am

    I tried these tonight but most of them burnt. I searched and found this recipe. I had the oven temp too high (325 for 20min). I will try this again at the right temp.

  19. Karl L
    05/29/2016 at 5:31 am

    Hi, do you coat both side of the zucchini with oil?

    • Julie
      05/29/2016 at 7:26 am

      Yes, very very lightly. You don’t want to oversaturate it with oil or it won’t crisp up :)

  20. Pamela Roth
    05/30/2016 at 4:33 pm

    I made these last weekend, and they turned out great! This time I’m going to experiment with the seasoning a bit. Thank you for sharing a great, easy, yummy recipe!

  21. Jacqueline
    06/01/2016 at 10:49 pm

    Pretty sure the awkward results for some is an issue of oven calibration, use a secondary thermometer on interior of oven to ensure calibration/ hot spot issues aren’t the culprit

  22. april
    06/03/2016 at 6:05 pm

    These chips are delicious.
    I used my food processor and used 2 zucchinis. I wish I made more.
    They came out very thin and crisp.
    I made 4 trays and could not stop eating them.
    My only addition is to use Pink Himalayan salt.
    Thank you for this wonderful recipe.

  23. Casa G
    06/07/2016 at 8:34 pm

    Thanks for this.. I tried it with a little sprinkle of kosher salt over the oiled pieces, and you are right– they can get very salty. I second your warning about salt. Mine shrank about 50%, to pieces about the size of a quarter, but are very crispy after 2 hrs and tasty. I will make this again but leave the salt off.

  24. janet
    06/24/2016 at 7:15 pm

    I love the idea of the zucchini chips but mine are not crispy. I did everything the same except no parchment paper. Any suggestions?

    • Julie
      06/25/2016 at 7:03 am

      You likely need to slice them thinner.

  25. Hope @ StriveForBalance.Life
    06/29/2016 at 2:46 pm

    We have zucchini growing in the garden. Guess what I’ll be doing with them?? Can’t wait. I have a problem with potato chips….now I can indulge on something healthier. Thanks.

  26. Wanda woods
    06/29/2016 at 8:09 pm

    Loved ’em. Sprinkled half with chipotle rub. Think they were a little too thin. Trying thicker slices tonight. Is there a way to preserve them for more than 3 days?

    • Julie
      07/01/2016 at 7:56 am

      Unfortunately, no. I always have to eat them day of otherwise they get soft and soggy.

  27. alex vasquez
    07/02/2016 at 12:22 pm

    As a paleo-centric eater this recipe is so simple and amazing. Why didn’t I think about this first?

  28. Penny
    07/03/2016 at 3:35 pm

    Can you store them in the freezer for a longer time? Zucchini gets mushy frozen when fresh, but how about after drying like this?

    • Julie
      07/04/2016 at 7:45 am

      I’ve never tried it that way! I feel like it wouldn’t work too well though.

  29. Cris
    07/03/2016 at 4:24 pm

    Really good stuff! Thank you keep em coming!

  30. carmen
    07/04/2016 at 5:42 pm

    Excelente idea,rico y nutritivo

  31. Nancy
    07/05/2016 at 11:39 am

    These look so good! Do you flip them over half way through baking time?

    • Julie
      07/06/2016 at 6:55 am

      I don’t recall flipping mine

  32. Patricia McKenzie
    07/16/2016 at 6:11 am

    Thank you for your receipt. I can’t wait to try it. I have tried to do this before and never was able to make it work. Yours look so good. I am trying to lose weight and I know this will be helpful

  33. Cheryl Maxwell-Lefcowitz
    07/20/2016 at 4:19 am

    Zucchini Chip Recipes please.

    • Julie
      07/20/2016 at 7:51 am

      Scroll up or down on the page. The recipe is right under the photos.

  34. Jenny
    07/20/2016 at 1:26 pm

    Have you tried these with squash? I have a new straight neck variety that I tried this year, and they are about 5 inches in diameter and almost as long as my arm! Too big to just eat one. I may do it and let you know.
    If these with zucchini turn out well for me, I am thinking of using dry dip packets like ranch, dill, taco and BBQ, etc for seasoning. I always stock up on the artisan ones at our Fair here in WA, and then forget to use them. What do you think? thanks😊

    • Julie
      07/21/2016 at 6:51 am

      Isn’t zucchini a squash? Or do you mean like yellow squash or acorn squash? I haven’t tried any other squash but zucchini. The seasoning packets would be delicious! I would definitely give that a go!

  35. susie
    07/25/2016 at 2:47 pm

    I ate the whole batch! They were that good.

  36. Sharon Gold
    07/28/2016 at 9:24 am

    Amazing recipes

  37. tennis2221
    07/29/2016 at 5:18 pm

    serves 50??????

    • Julie
      07/29/2016 at 7:14 pm

      No, it yields 50 so meaning there’s approx. 50 chips, haha :)

  38. Judy B
    07/31/2016 at 5:01 pm

    Anyone following you would know ingredients listed in the faux recipe is absolutely NOT your style. You are the best!

    • Julie
      07/31/2016 at 8:50 pm

      Aw thanks!

  39. Dana
    08/01/2016 at 2:11 pm

    If I wanted to make these in a dehydrator, what would be my dehydrating time?
    Thanks :)

    • Julie
      08/01/2016 at 3:07 pm

      I do not have experience using a dehydrator so unfortunately, I can’t give an estimate. So sorry!

  40. Sarwat
    08/01/2016 at 10:28 pm

    Amazing recipe

  41. DIANE
    08/04/2016 at 4:29 pm

    I can’t wait to try these and so healthy also.Thank you for sharing ;)!
    Diane from Hudson NH

  42. Anna Oneail
    08/05/2016 at 1:38 pm

    I liked it a lot my sibling and I loved it so did my parents.

  43. Jill
    08/05/2016 at 5:45 pm

    Looking forward for your posts for two !

  44. Jessica M.
    08/06/2016 at 7:39 pm

    I’m in the process of making these, and so far I love them! I like the flavor a lot. I’m wondering tho, is there any one “sign” for you that means they’re done?
    And are they kind of a crispy-chewy or are they crunchy like potato chips?

    • Julie
      08/07/2016 at 7:56 pm

      They’re crunchy like potato chips! :)

      • Jessica M.
        08/07/2016 at 9:21 pm

        Then I did something wrong. Mine had a little crisp but they were more like stale potato chips… Did I just not leave them long enough? Or perhaps brushed on too much or not enough oil? Any advice is appreciated. I really did like the flavor. Thanks!

      • Julie
        08/08/2016 at 8:05 am

        If it was like stale potato chips, you probably brushed on too much olive oil but then didn’t bake them long enough for it to crisp up so the olive oil just basically soaked the zucchini, therefore making it kind of stale and not crunchy.

      • Jessica M.
        08/08/2016 at 2:01 pm

        Thanks so much! I will try again! 😊

  45. Janie
    08/07/2016 at 5:47 pm

    Do you have the nutritional breakdown for these zucchini chips? I can’t wait to try them. Thank you!

  46. InayWibowo
    08/17/2016 at 7:19 pm

    I love it!

  47. Molly
    08/18/2016 at 10:00 am

    I’m finding this recipe at the perfect time! I’m following AIP and am traveling this weekend. I need portable snack ideas and these look so yummy. Thanks!

  48. Grace
    08/19/2016 at 3:52 am

    I tried to cook these and I followed the recipe to a T. The only thing is, probably the oven was a little too hot. I had it a little past 200, put it on exactly at 2 hours and I used the kosher salt, the parchment paper and I didn’t use too much oil. I don’t know why they turned out burnt?

    • Julie
      08/19/2016 at 6:59 am

      Hi, the 2 hour cook time is an approximate and you should always keep checking the oven to see signs of overcooking or doneness. Since you had it at a little past 200 degrees, the 2 hour cook time should have been less.

  49. Philip
    08/20/2016 at 3:53 pm

    Fantastic recipe. I turned the pieces over half way through baking. I cannot stop eating them. Thank you for posting the recipe.

  50. Gloria Coulter
    08/21/2016 at 10:09 pm


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