Crispy Zucchini Chips (Printable Version)

Thinly sliced zucchini baked until perfectly golden and crunchy, delivering a healthy snack option full of flavor.

# Ingredient List:

→ 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)

# Directions:

01 - Set oven temperature to 225°F and line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis, then 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 with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Place zucchini rounds in a single layer on prepared sheets, ensuring no overlap.
06 - Bake for 1 hour at 225°F, then rotate baking sheets and flip slices. Continue baking for an additional 30 to 40 minutes until golden and crispy.
07 - Allow chips to cool completely on baking sheets; they will become crispier as they cool.
08 - Serve immediately or keep in an airtight container for up to 2 days.

# Expert Tips:

01 -
  • They taste legitimately crunchy and satisfying, not like you're compromising on flavor for health.
  • The entire prep takes ten minutes, then the oven does the work while you forget about them completely.
  • They stay crispy for a day or two, making them perfect for meal prep or sneaky snacking straight from the container.
02 -
  • Moisture is your enemy—skip the drying step and you'll end up with limp, chewy disappointments instead of chips.
  • Overlapping slices will steam and stay soft, so resist the urge to crowd the baking sheets even if it means using three instead of two.
  • They're best the same day they come out of the oven, but an airtight container will keep them crispy for about two days.
03 -
  • A mandoline slicer is worth it if you make these often—it guarantees even thickness and takes the work out of your wrist.
  • Don't skip rotating and flipping halfway through baking; it's the difference between chips that shatter and chips that bend.
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