Crispy Zucchini Chips (Printable)

Thin zucchini slices baked to a golden crisp for a healthy, crunchy snack option.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon smoked paprika (optional)

# Directions:

01 - Set oven to 225°F and line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis, then slice into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife for uniformity.
03 - Pat zucchini slices with paper towels to remove excess moisture.
04 - In a large bowl, toss slices with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
05 - Place slices in a single layer on the prepared baking sheets without overlapping.
06 - Bake for 1 hour, then rotate sheets and flip slices. Continue baking 30 to 40 minutes until golden and crisp.
07 - Allow chips to cool completely on baking sheets to enhance crispness.
08 - Enjoy immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They actually taste like chips—crispy, satisfying, nothing virtuous-tasting about them.
  • Takes almost no effort and uses zucchini when you've got three growing on your counter.
  • You can season them however you want and feel like a snack genius every time.
02 -
  • The low temperature is non-negotiable—a hot oven cooks them instead of drying them into chips.
  • Drying the zucchini beforehand changes everything; skip this and they'll come out chewy instead of crispy.
  • They really do need to cool all the way before you bite into them, even though waiting feels impossible.
03 -
  • A mandoline slicer is worth it if you make these more than once—even thickness means even crispiness.
  • Don't skip the cooling step, even when they smell incredible and you're dying to eat them right away.
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