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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.
- 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.
Video
Notes
Nutrition
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Thanks for posting this! I am wondering what service you use for the delivery. I just moved to the DC area and am looking for something like that. Any info would be so great! Thanks!
Thanks for this great recipe – I can’t wait to try it! One question, do you brush olive oil on both sides, or just one side? Thanks again!
I just brushed it on one side.
question why are my chip still soggy after 2 hours of baking?
Hi Ray, there are many contributing factors as to why your chips may still be soggy – were they thinly sliced? How thin were they? Did you soak enough water out of them prior to baking? My best suggestion to you is, if it’s still soggy after 2 hours, keep baking them. Everyone’s results will be different because not everyone will slice it as thin as how I did, therefore, this recipe is just a guideline.
Made these a couple of weeks ago. They were an excellent ‘healthy’ chip which everyone loved. The only thing that was surprising was how small they ended up. Used ordinary sized zucchinis, but after cooking they were mostly about the size of a quarter. Definitely will make again…but will look for larger rounds of zucchinis. I wonder if I cut them too thin…thus making them shrink more? Any thoughts?
Mine ended up being larger than quarters – you probably do need larger zucchinis. They will shrink though no matter what. You’re basically dehydrating them to make them into chips, therefore sucking out all their water content, so that’s why they become crispy and chip-like. You want them thin – otherwise you’ll end up with mushy zucchini chips or you’ll spend 6+ hours trying to get them to get crispy :) thin cut is good!
I think I will try this with my dehydrator! Thanks for the inspiration:)
Oh man…these sound and look soooo good.
I am going to try these as soon as I get some zucchini.
Thanks for this awesome recipe!
:)
Kelly
If I ever have any zucchini left over, because we love them, I’ll have to try these. Makes me want to plant an extra plant in the garden this yr. Thanks!!
This recipe works really well with parsnips and sweet potatoes too – yum!
I just discovered your site when a friend emailed out the Holy Wow Chicken recipe. Made these chips this afternoon and agree that there is no need to note they store for 3 days! Mine only took an hour and 20 minutes to cook – I am sure it differs based on how thinly they are sliced and also my zucchini was small. Can’t wait to keep trying things! You have a new fan.
Thank you! I made these Monday night, and there was no need for the air tight container. They didn’t last very long in this house. I did make the mistake of setting my blade to cut too thinly, but they were still amazing. I’ll know better for my next batch, which will probably be happening very soon. Delish!