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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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This FB site, plus they have other communites using copywritten stuff and the worst of it is…They are selling an Ebook, and claiming these pics and recipes as their own!
High Protein Foods
Metabolic Cooking with Karine Losier
pretty much anything Posted by Karine or Dave Ruel has been stolen, And they are making money with it =/
Thanks for letting me know, Cara! I’ll go check it out. Can’t believe they’re making money off others’ work. So ridiculous.
Yep! That’s what it called for. I ended up with a burned mess!!! I actually had 2 different pins with this recipe. One had the recipe below as I said, but the other was http://www.Sharefoodpics.com/?p=3800 I deleted my pins, and repinned with your website. Here is what I posted:
PLEASE NOTE: If you see this picture (or one similar) being posted that does NOT have a link to the “Table for Two” website, it is NOT the correct recipe. The picture was taken from her website and posted with a completely different recip (which does NOT work… I tried it). THIS is the correct picture, and the RIGHT website to go with the recipe. If you have pinned one on your board perhaps you could delete it and replace it with this correct version.
Well THAT certainly explains the problem I was having!!!! I too have “Pinned” that lovely (yummy looking) picture on one of my boards. Sadly it was NOT your recipe. The link was just to the picture, and then the directions were included in the post. I tried making these last night, and was VERY SAD when they did not turn out. I am on a carb-free diet, so I left out the ground almonds. Baking them at 425 for 30 minutes not only burned them, but the center was not cooked at all. I said to my friend today that it seemed like it would work better to bake them in a low oven for a longer period of time. Soooooo, I did a “Google” search and came upon your site. Am I glad I did. There were your beautiful pictures, with a completely different recipe, and a disclaimer about what had happened. I will immediately go to my board and delete the pin that is incorrect. I will then “repin” YOUR recipe along with a notice as to what happened – encouraging others to come and get the REAL recipe. I know it won’t stop what is already pinned out there, but maybe more people will see my pin and fix their post as well!!! Thanks for the recipe… I’m gonna try it again tonight!!
OH… one more thing… do you ever put fresh grated parm cheese on them? If so, do you put it on at the beginning, or after they have baked for a while?
425 degrees for 30 minutes is what the fake recipe calls for?! That’s absurd!! That’d most definitely burn everything! I’m sorry you had to find out the hard way but I’m glad you found me!! :)
If I were to push fresh grated parm on them, I’d do it after they’ve been baked…if you put it on too soon, it may burn and cause it to harden. Do it after they’ve baked when they’re still warm! Good luck and enjoy!
Your recipe is been use by Philip Malaysia.Is it your link. Thanks
Julie, I sent you an email regarding where else you can find these posted.
Those are really pretty, and honestly, I don’t think they would last three days at my house. :)
Thanks Ava :) they didn’t last very long here!
Is it 225 degrees Celsius or farenheit?
Fahrenheit.
these were amazing! they are the perfect way to use overgrown zucchini because they shrink so much in the baking process. I sprinkled mine with sea salt, ground roasted jalapenos, and oregano. delicious, and an excellently sneaky way to get my teenagers to eat their veggies.
It’s definitely a great & easy way to use up zucchini! I love it. Glad you enjoyed :)
Really sorry to hear your picture was hijacked! I saw these chips + the phony recipe on FB. I lost the recipe though, so i googled to fin the pic and then found this webpage for them. This recipe makes SO much more sense and sounds LOT better. I was wondering where the heck the almond flour and Parmesan of the bogus recipe came in and made the chips look like they do. LOL.
Haha, I thought the same when I read the recipe. I was like wait, what?! :) Glad you found the correct one!!
If I don’t have a mandolin, how many cm or mm thick do you think I should cut the zucchini?
Hi Nicole! I’d say about 2-3mm thick would be good!