Crispy Zucchini Chips (Printable)

Thin, golden zucchini slices baked to crisp perfection with subtle seasoning for a healthy snack.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder (optional)
06 - ½ teaspoon smoked paprika (optional)

# Step-by-Step Guide:

01 - Preheat oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice them into thin rounds about 1/8 inch thick using a mandoline or sharp knife.
03 - Pat zucchini slices dry thoroughly with paper towels to eliminate excess moisture.
04 - Toss the zucchini rounds in a large bowl with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Place slices in a single layer on the prepared baking sheets, ensuring no overlaps.
06 - Bake for 1 hour, then rotate sheets and flip slices. Continue baking an additional 30 to 40 minutes until golden and crisp.
07 - Allow chips to cool completely on the baking sheets to achieve maximum crispness.
08 - Enjoy immediately or store in an airtight container for up to 2 days.

# Expert Tips:

01 -
  • They satisfy that crunchy snack craving without the heavy grease of potato chips
  • You can season them a dozen different ways to match whatever mood you are in
02 -
  • Even a little extra moisture keeps these from reaching their full crispy potential
  • The low oven temperature is patience at work, but skipping it means chewy chips instead
03 -
  • Pat the zucchini slices thoroughly—moisture is the enemy of crispiness
  • Letting them cool completely on the baking sheets is where the magic happens
Go back