Save to Pinterest My roommate came home one afternoon complaining about an endless craving for potato chips she couldn't justify eating every day. That's when I remembered a container of zucchini my neighbor had dropped off—too many to cook through before they started softening. Instead of letting them go to waste, I sliced them paper-thin, tossed them with a drizzle of olive oil and salt, and threw them in the oven out of pure curiosity. Two hours later, I pulled out these golden, shattering-crispy rounds that tasted nothing like virtuous vegetable snacking and everything like the chip aisle had finally made peace with summer produce.
I made these for a game night last summer and set them out expecting people to pick at them politely. Instead, my friends went through two full baking sheets in about twenty minutes, asking for the recipe between bites and actually sounding shocked when I told them it was just zucchini. That moment taught me that healthy food stops feeling like deprivation when it actually tastes good.
Ingredients
- 2 medium zucchinis: Look for ones that are firm and heavy for their size—watery zucchini will take forever to crisp up and might never get fully crunchy.
- 1 tablespoon olive oil: Just enough to coat every slice evenly, which is what makes them crispy instead of chewy.
- 1/2 teaspoon sea salt: This draws out moisture during baking, which actually accelerates the crisping process.
- 1/4 teaspoon freshly ground black pepper: Fresh pepper tastes sharper and more alive than pre-ground, especially on something this simple.
- 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika (optional): These turn ordinary chips into something you'd actually reach for over store-bought versions.
Instructions
- Set your oven low and line your sheets:
- Preheat to 225°F (110°C) and line two large baking sheets with parchment paper. The low temperature is key—high heat will brown them before they have time to release moisture and become truly crispy.
- Slice your zucchini paper-thin:
- Wash and dry the zucchinis, then slice them into rounds about 1/8 inch thick using a mandoline or very sharp knife. Even thickness matters here—thicker pieces will stay chewy while thin ones shatter.
- Dry them thoroughly:
- Pat the slices with paper towels until they feel completely dry to the touch. Any lingering moisture is the enemy of crispiness.
- Season and coat evenly:
- Toss the zucchini slices in a large bowl with olive oil, salt, pepper, and whatever optional seasonings call to you. Make sure every slice gets touched by the oil.
- Spread them out single-layer:
- Arrange the slices on the prepared baking sheets without overlapping. If they touch, they'll steam instead of crisp—spacing is everything here.
- Bake low and slow with a flip:
- Bake for 1 hour, then rotate the sheets and flip each chip. Continue baking for another 30 to 40 minutes, checking occasionally until they're golden and completely crunchy.
- Cool completely on the sheets:
- This is where the final crisping happens—they'll firm up even more as they cool down and lose those last traces of steam.
Save to Pinterest My sister texted me a photo from inside a grocery store asking if I could make these because she'd just paid eight dollars for a small bag of vegetable chips. Now I make them whenever she visits, and she leaves with containers stacked in her bag like she's smuggling something incredible—which, honestly, she kind of is.
Why the Low Temperature Works
High heat caramelizes the exterior before moisture inside can escape, leaving you with a crunchy outside and a soft, almost rubbery center. The 225°F oven is slow enough to let zucchini release its water gradually, turning the slices into brittle, shatterable crisps that taste more like a snack than a vegetable. It takes patience, but the payoff is worth every minute.
Seasoning Possibilities
Plain sea salt and pepper is genuinely perfect and lets the delicate, slightly sweet taste of the zucchini shine through. But I've discovered that smoked paprika adds an almost bacon-like depth, garlic powder turns them savory and rich, and a light dusting of Parmesan before baking creates this crispy, umami-coated version that disappears from the counter fastest. The beauty of a blank slate zucchini chip is that you can match it to whatever you're craving that day.
Storage and Staying Power
The moment these chips cool and meet air, they're fighting a slow battle against humidity trying to soften them back up. An airtight container in a cool, dry spot is non-negotiable if you want them to stay crunchy beyond the first day. I've learned the hard way that leaving them in a paper bag or on a plate turns them into disappointingly soft reminders of what they were.
- Store them in an airtight container at room temperature for up to two days maximum.
- If they do soften slightly, a quick five minutes in a 200°F oven will restore most of their crispiness.
- These freeze beautifully and stay good for up to three weeks if you can resist eating them first.
Save to Pinterest These chips prove that sometimes the best snacks come from using what you have and letting time do the heavy lifting. Crispy, addictive, and so simple you'll wonder why you ever bought them from a bag.
Recipe FAQs
- → How do I achieve maximum crispiness?
Pat zucchini slices dry to remove moisture before seasoning and bake at a low temperature for 1.5 hours, flipping midway to ensure even crispness.
- → Can I use other seasonings?
Yes, try chili powder, Italian herbs, smoked paprika, or nutritional yeast to customize the flavor profile.
- → Is a mandoline necessary for slicing?
While a mandoline ensures uniform thin slices for even baking, a sharp knife can be used with careful precision.
- → How should I store leftover chips?
Store cooled chips in an airtight container at room temperature for up to 2 days to maintain freshness and crunch.
- → Can these be made dairy-free?
Yes, simply omit optional toppings like grated Parmesan to keep the snack vegetarian and dairy-free.