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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.
Notes
Nutrition
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Darn it all – the first time I actually try a recipe posted on Facebook – now find out it wasn’t legit. Apologizing for not knowing it was fake. I shared and copied the Facebook posting on 08/05/13. Went back to look for it now 08/07/13 – not on my timeline. Was so hungry making it with the Parmesan cheese, etc. forgot to spray the wire rack – looked wonderful, but stuck to the rack – crumbs weren’t too bad. Of course I didn’t measure – didn’t have milk so used scrambled egg instead of milk and a lot of Parmesan cheese and garlic parsley powder. Will try your recipe here next. Thank you =)
I want to apologize to you for passing along your photo with the recipe that called for parmesan & almonds from Facebook. My daughter gave me your site & I should have noticed that the picture didn’t match the picture. I also failed to notice your watermark. I am sorry and I am going to post your recipe on my page so that people will know the right way to do it.
Hi Debbie! Your daughter actually emailed me and told me the situation. No problem at all! I’m glad you’re able to find the correct recipe! Have a wonderful day :)
Yuppers….stolen photos!! Complete with a different recipe that I called BS on. Their recipe is BREADED! You should claim it’s your intellectual property and force them to take it down.
https://www.facebook.com/CasianoCatering
Thank you SO much for letting me know and looking out for me. I just reported them for copyright infringement :) hopefully it’ll get taken down soon! Thanks again!
Yes ! the recipe going around facebook also has your photo & blog web address you should file a complaint.
Thanks, John! Unfortunately, since it’s been shared so much, there’s no way I can put a stop to it :( it’s such a shame. It’s defamation in the worst way possible and copyright infringement :(
I made this recipe exactly as is, and it wasn’t worth the time and effort they didn’t turn out. I posted this recipe on facebook and anyone who tried it said the results were nasty. Don’t waste your time.
Hi John, sorry you found this recipe nasty. Not sure how it could be nasty if it’s just olive oil and salt on thin rounds of zucchini, however, there is a recipe going around on Facebook that someone stole my image for and it uses Parmesan and almonds so if that’s the one you used, I’m sorry, that is not my recipe.
I can’t wait to try these. I usually just use fresh cucumbers as ‘chip’ substitutes when I’m craving guacamole, but these would be great!
I just brushed oil on one side; I hope they turn out okay. I’ll watch them and see if I need to turn them over. I also wanted to let you know I came across the picture of your zucchini chips with a different recipe. It has ground almonds and garlic on the zucchini. Is it a version of yours?
Yeah, that recipe is definitely not mine. She just stole the picture and using it as her own. I can’t do anything about it though, unfortunately :( I hate people who steal my hardwork :( good luck with your zucchini chips!
I am so excited I found your blog on twitter. These ideas are fantastic! I love finding ways to eat healthier and not doing without :)
Yay! So glad you found me :)
They are in the oven now! I hope they come out good – I don’t have a mandolin so I had to just do my best, and I use coconut oil, not olive oil. We will see how they turn out!!
Love all your photos – I don’t normally try a recipe immediately, but this was so inspiring!
This is a beautiful photo. I am always looking for zucchini recipes to use up the stocks from my garden. I love this simple one. Thanks.