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Baked Zucchini Chips

Enjoy crispy, flavorful baked zucchini chips that make a perfect healthy snack or side dish. Thinly sliced zucchini are lightly salted, seasoned, and baked low and slow to achieve a satisfying crunch—without frying or heavy oil. Customize with your favorite herbs and spices for endless variations. Ideal for low-carb, keto, gluten-free, and vegan diets, these chips are easy to prepare and disappear fast!
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 2 hours
Course Appetizer, Side Dish, Snack
Cuisine American, Healthy, Low-Carb, Vegan-friendly, Vegetarian
Servings 4 servings (about 2 cups per serving)
Calories 70 kcal

Equipment

  • Mandoline slicer or sharp knife
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Wire cooling rack (optional but recommended)
  • Mixing bowl
  • Paper towels or clean kitchen towels
  • Spatula or tongs

Ingredients
  

  • Medium zucchini (2-3, about 1 pound)
  • Olive oil or avocado oil (2 tablespoons)
  • Salt (1 teaspoon, plus extra for salting slices)
  • Optional seasonings: garlic powder, smoked paprika, chili flakes, dried herbs, Parmesan cheese, nutritional yeast

Instructions
 

  • Slice Zucchini: Using a mandoline or sharp knife, slice zucchini into uniform 1/8-inch thick rounds.
  • Draw Out Moisture: Lay slices on paper towels, sprinkle lightly with salt, and let sit 20–30 minutes. Pat dry thoroughly.
  • Season: In a mixing bowl, toss zucchini slices with oil, salt, and desired seasonings until evenly coated.
  • Arrange & Bake: Place slices in a single layer on parchment-lined baking sheets or wire racks. Bake at 225–250°F (105–120°C) for 1.5 to 2 hours, flipping halfway through. Watch closely near the end to prevent burning.
  • Cool: Transfer chips to a wire rack to cool and crisp fully.
  • Serve or Store: Enjoy immediately or store in an airtight container for up to 2 days. Re-crisp in a 250°F oven if needed.

Notes

  • Moisture control is key: Salting and drying zucchini before baking ensures crisp chips.
  • Slice thickness matters: Too thick, and chips will be soggy; too thin, they may burn. Aim for 1/8-inch.
  • Low and slow baking: Baking at lower temperatures dries chips without burning them.
  • Wire rack option: Baking on a wire rack allows air circulation for even crisping.
  • Customize freely: Experiment with flavors like ranch seasoning, chili powder, or Parmesan for different taste profiles.
  • Storage tip: Use a paper towel in the storage container to absorb moisture and keep chips crunchy.
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