Crispy, savory, and oh-so-addictive, baked zucchini chips are my go-to snack when I’m craving something light yet satisfying. They’re the perfect way to transform a humble zucchini into a crunchy treat that’s great for dipping, snacking, or even topping off a salad. Plus, they’re baked, not fried, so you can enjoy them guilt-free.
What I love most about these chips is how simple they are to make. With just a few basic ingredients and some time in the oven, you’ll have a batch of golden, crispy goodness that’s hard to resist. Whether you’re looking for a healthy alternative to potato chips or just a fun way to use up extra zucchini, this recipe hits the spot every time.
Baked Zucchini Chips Recipe
This baked zucchini chips recipe is one of my favorite go-to options for a healthy and satisfying snack. It’s simple to prepare, requires just a handful of ingredients, and delivers the perfect crunch without the guilt of fried alternatives. Here’s how I make them step-by-step.
Ingredients
- 2 medium zucchinis, thinly sliced (about 1/8-inch thick)
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (optional, for added flavor)
- 1/2 teaspoon salt (adjust to preference)
Instructions
- Preheat the Oven. Set your oven to 250°F and position the racks to allow air circulation. This low temperature ensures the chips come out crispy without burning.
- Prep Zucchinis. Wash and pat dry the zucchinis. Use a mandoline slicer or a sharp knife to slice them evenly to 1/8-inch thickness. Even slices help them bake uniformly.
- Season the Zucchini. Place the zucchini slices in a large mixing bowl. Drizzle olive oil over the slices and toss them gently to coat. Sprinkle with salt, pepper, garlic powder, and paprika (if using). Toss again to distribute the seasonings evenly.
- Arrange on Baking Trays. Line baking trays with parchment paper to prevent sticking. Arrange the zucchini slices in a single layer, ensuring they don’t overlap. Overlapping prevents proper crisping.
- Bake to Perfection. Place the trays in the oven and bake for 90 to 120 minutes. Rotate the trays halfway through to ensure even baking. Keep an eye on them during the last 20 minutes to prevent burning. The chips should be golden and crispy when done.
- Cool and Enjoy. Once baked, remove the chips from the oven and let them cool completely on the trays. This step allows them to crisp further.
Serving Suggestions
I love snacking on these zucchini chips plain, but you can serve them with hummus, tzatziki, or your favorite dipping sauce. They’re also an amazing crunchy addition to salads or used as a healthier alternative to croutons.
Remember, they’re best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days. Avoid sealing them until fully cooled, as trapped moisture can soften them.
Ingredients
When it comes to whipping up these baked zucchini chips, the ingredients are simple and wholesome. I’ve carefully chosen what works best for achieving the perfect crispy texture and bold flavor. Here’s what you’ll need:
- 2 medium zucchinis: Sliced thinly into even rounds, about 1/8-inch thick, for that perfect chip crunch.
- 1 tablespoon olive oil: Adds a light, healthy crisp and enhances the seasoning.
- 1/2 teaspoon sea salt: For balanced flavor.
- 1/4 teaspoon black pepper: A subtle kick to complement the zucchini’s sweetness.
- 1/4 teaspoon paprika: Adds a hint of smokiness that turns up the flavor profile.
- 1/4 teaspoon garlic powder: For that irresistible savory touch.
- Optional – 1/4 teaspoon onion powder or chili powder: If you’re feeling adventurous and want an extra depth of flavor or spice.
Make sure your zucchinis are fresh and firm for the best results. These ingredients are pantry staples, and they come together beautifully for a satisfying snack that feels indulgent but keeps things healthy.
Tools And Equipment
When it comes to making the perfect batch of baked zucchini chips, having the right tools can make all the difference. I’ve gathered these essentials from my own kitchen, and they’ve been game-changers for creating light, crispy chips without any fuss. Here’s what I recommend:
- Sharp knife or mandoline: A mandoline is my go-to for slicing the zucchini evenly and thinly, around 1/8-inch thick. Even slices are crucial for consistent baking, but a sharp knife works well too if you don’t have a mandoline.
- Large mixing bowl: This is where I toss the zucchini slices with olive oil and seasonings, ensuring every piece is evenly coated.
- Baking sheets: You’ll need two large, rimmed baking sheets to spread the slices out in a single layer. Crowding the zucchini can lead to soggy chips, and trust me, you want that satisfying crunch!
- Parchment paper or silicone baking mats: These keep the chips from sticking and make cleanup easy. I like silicone mats because they’re reusable and eco-friendly, but parchment paper works just as well.
- Wire racks: If you want to elevate the chips for even airflow, wire racks placed on the baking sheets are fantastic. They help the chips bake more evenly and come out perfectly crisp.
- Spatula or tongs: Sometimes I use these to flip the chips halfway through baking, especially if I’m not using wire racks. It helps ensure both sides crisp up nicely.
With these tools, the process becomes seamless, and you’ll be setting yourself up for success every time you make these crunchy, guilt-free zucchini chips.
Directions
Making baked zucchini chips is straightforward and so rewarding. With just a little prep, seasoning, and baking, you’ll have a perfectly crispy and healthy snack in no time. Let’s dive in!
Prep
- Preheat your oven to 250°F and line two large baking sheets with parchment paper or silicone baking mats. This step is essential for even baking and easy cleanup.
- Wash and trim the ends of 2 medium zucchinis. Using a sharp knife or a mandoline slicer, cut the zucchinis into thin, even slices—about 1/8-inch thick. Consistent slices help the chips bake evenly.
- Spread the zucchini slices in a single layer on clean paper towels or a kitchen towel. Sprinkle a light pinch of sea salt over them and let them sit for 10 minutes to draw out excess moisture.
- After 10 minutes, pat the zucchini slices dry with another paper towel. This small step ensures crispier chips during baking.
Seasoning
- Place the zucchini slices in a large mixing bowl. Drizzle 1 tablespoon of olive oil over them and toss gently to coat every slice evenly.
- Add 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of paprika to the bowl. For an extra kick, include a pinch of chili powder or onion powder (if desired).
- Toss the slices carefully in the bowl, ensuring each slice gets a flavorful coating of seasoning.
Cook
- Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets. Make sure none of them overlap to prevent sogginess.
- Place the baking sheets on the center racks of your preheated oven. Bake the zucchini chips for about 1 hour, flipping them halfway through for even crispiness.
- Keep an eye on your chips during the last 15 minutes of baking. Since oven temperatures can vary, some slices may brown faster than others. Remove any that look perfectly crispy to avoid burning.
- Let the zucchini chips cool on the baking sheets for 5–10 minutes before serving. This helps them crisp up even more as they cool.
Tips For Perfect Zucchini Chips
Creating the perfect baked zucchini chips requires a bit of patience and some helpful tricks. Over the years, I’ve uncovered small details that can make a huge difference in achieving those crisp, golden edges while keeping the flavor irresistible. Here are my top tips for getting the best results every time.
1. Select Fresh and Firm Zucchinis
Always pick zucchinis that are fresh and firm to the touch. Soft or overripe zucchinis tend to release too much water, which can make your chips soggy instead of crispy. I also look for medium-sized zucchinis because they have fewer seeds and a nice balance of flavor and texture.
2. Slice Evenly for Consistent Baking
An even slice is the secret to uniformly crispy chips. I recommend using a mandoline slicer to get thin slices about 1/8 inch thick. If you’re using a knife, take your time to cut as evenly as possible. Uneven slices bake unevenly—some will burn while others stay too soft.
3. Remove Excess Moisture
Zucchinis naturally hold a lot of water, which can prevent them from crisping properly. After slicing, sprinkle the slices with a little salt and let them sit for 15–20 minutes. This draws out excess moisture. Then, pat each slice dry with a paper towel. This step is a game-changer for crunchier chips.
4. Don’t Skimp on the Oil
A light coating of oil is essential for that golden, crispy texture. I prefer using olive oil for its flavor and health benefits. Toss the slices thoroughly in a mixing bowl to ensure every piece is evenly coated, but don’t drench them—too much oil can make them greasy.
5. Season Generously and Creatively
While the classic combo of sea salt, black pepper, garlic powder, and paprika is always a hit, don’t hesitate to explore! A sprinkle of onion powder, chili powder, or even nutritional yeast can elevate the flavor. Toss your seasonings well so every slice gets a flavorful coating.
6. Use Parchment Paper or Silicone Mats
Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking. This not only makes cleanup easier but also ensures the chips release effortlessly once baked.
7. Bake at Low Heat for Better Results
Bake your chips at 250°F for about 1.5–2 hours, flipping them halfway through. Low and slow is key here—it helps the moisture evaporate gradually without burning the edges. Keep an eye on them in the last 15 minutes, as oven temperatures can vary.
8. Don’t Overcrowd the Baking Sheet
Spread the zucchini slices in a single layer with space between each one. Overcrowding traps steam, which makes the chips soggy. If you’ve got a lot of slices, use multiple baking sheets or bake in batches.
9. Cool Completely for Maximum Crunch
Once out of the oven, let the chips cool on the baking sheet or a wire rack. They’ll crisp up even more as they cool. Resist the temptation to snack right away—trust me, it’s worth the wait.
10. Store Properly
If you’re saving any for later, store your zucchini chips in an airtight container at room temperature for up to two days. Add a piece of paper towel to absorb any residual moisture and keep your chips fresh and crunchy.
With these tips in your back pocket, you’ll have perfectly crispy baked zucchini chips that make a satisfying, guilt-free snack every time. As someone who’s passionate about healthy snacking, it’s so rewarding to create something that’s equal parts nourishing and delicious.
Storage And Make-Ahead Instructions
Keeping your baked zucchini chips fresh and crispy is key to enjoying them as the perfect healthy snack. While these chips are best enjoyed fresh out of the oven, there are a few tricks to store them properly and even make them ahead of time without losing their satisfying crunch.
Storage Tips
Once your zucchini chips have cooled completely, transfer them to an airtight container. Ensure the container is completely dry to avoid introducing any moisture, which can make the chips soggy. I recommend layering the chips with parchment paper if you’re stacking them to protect their delicate texture. Store the container in a cool, dry spot on the counter away from direct sunlight. Properly stored, the chips will stay crispy and flavorful for up to 2 days.
Making Chips Ahead
If you’re preparing these chips ahead, you can work in stages to save time. Slice the zucchini and salt it to draw out moisture the night before you plan to bake. Store the slices in an airtight container lined with a paper towel to absorb extra water, and keep it refrigerated. When you’re ready, toss the slices in oil and seasonings and bake as directed. Prepping ahead like this ensures you’ll have fresh chips in less time without losing any quality.
Helpful Tip for Crispiness
If your stored chips lose their crunch, you can revive them easily! Simply pop them onto a baking sheet and reheat in the oven at 250°F for 5-10 minutes until crispy again. It’s a quick fix that works wonders.
By following these storage and make-ahead strategies, you’ll always have a delicious, healthy snack ready whenever the craving hits. Plus, it’s a great way to stay on track with your healthy eating goals without resorting to less nutrient-packed options.
Conclusion
Baked zucchini chips are such a simple yet satisfying way to enjoy a healthy snack. I love how versatile they are, whether you’re dipping them, adding them to a dish, or enjoying them on their own. With just a few fresh ingredients and some time in the oven, you’ve got a crispy treat that feels indulgent without the guilt.
Whether you’re using up extra zucchini or just craving something crunchy, this recipe is a winner every time. Give it a try and see how quickly they disappear—I promise they won’t last long!
