Crispy Zucchini Chips (Printable Version)

Thin zucchini slices baked golden and crunchy, offering a healthy, savory snack option.

# What You 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)

# How To Make It:

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

# Expert Tips:

01 -
  • They actually taste like real chips, not a sad attempt at health food, which still surprises me every time.
  • The whole process takes minimal effort, and you can season them however you're craving that day.
  • They disappear before I even realize I've eaten half the batch.
02 -
  • The biggest mistake is not drying the zucchini well enough before baking, which turns them soft and chewy instead of crispy.
  • Don't flip them too early or too late—around the one-hour mark is usually perfect, but your oven might run a bit different.
03 -
  • An even slice thickness is everything—invest in a cheap mandoline if you don't have one, because it makes the whole process easier and faster.
  • Don't open the oven door too often to peek, because you'll let heat escape and mess up the crisping process.
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