Save to Pinterest I stumbled onto zucchini chips during a summer when my garden produced more zucchini than I knew what to do with. The first batch came out soggy, but by the third try I figured out that patience and thin slices were the secret. Now they are my go to when I want something salty and crunchy without the guilt.
Last summer I made these for a backyard barbecue and my brother kept stealing them from the platter before I could even set them out. He swore they were fried until I showed him the baking sheet. Now he asks for them every time he visits.
Ingredients
- 2 medium zucchinis: Choose ones that feel firm and heavy with smooth unblemished skin since they hold their shape better during the long bake
- 1 tablespoon olive oil: This tiny amount helps the seasonings stick and encourages even browning without making the chips greasy
- 1/2 teaspoon sea salt: The coarse texture gives you little bursts of saltiness that make each chip satisfying
- 1/4 teaspoon freshly ground black pepper: Adds a gentle heat that balances the mild sweetness of the zucchini
- 1/2 teaspoon garlic powder: Optional but worth it for that savory addictive quality that keeps you reaching for more
- 1/2 teaspoon smoked paprika: Optional and adds a subtle smoky depth that makes these taste more like potato chips
Instructions
- Preheat the oven low and slow:
- Crank your oven to 225°F and line two baking sheets with parchment paper while you prep the zucchini
- Slice with confidence:
- Wash the zucchinis and cut them into rounds about 1/8 inch thick using a mandoline for consistency or a sharp knife and steady hand
- Dry them thoroughly:
- Press the slices between paper towels or clean kitchen towels until they feel dry to the touch because moisture prevents crisping
- Coat evenly:
- Toss the slices in a large bowl with olive oil and seasonings until every piece is lightly covered
- Arrange in a single layer:
- Lay the slices on the baking sheets without overlapping because crowded chips steam instead of crisp
- Bake and rotate:
- Bake for an hour then flip the chips and rotate the pans before returning them for another 30 to 40 minutes
- Let them cool completely:
- Leave the chips on the baking sheets until they reach room temperature because that is when they transform from crispy to shatteringly crisp
Save to Pinterest These chips became my meditation during rainy afternoons when the house felt quiet and I needed something that felt productive but peaceful. The long slow bake gives you time to read a few pages or just stare out the window while the kitchen fills with a subtle roasted smell.
Getting the Right Thickness
A mandoline slicer makes this recipe so much easier and yields perfectly uniform chips that cook at the same rate. If you are using a knife take your time and work slowly because some slices will inevitably be thicker than others. Those thicker ones still taste good but they stay a little chewy in the center.
Seasoning Variations
I have sprinkled these with grated Parmesan right after baking for a salty umami kick that makes them disappear in minutes. Other times I use Italian seasoning or a pinch of chili powder for heat. Nutritional yeast adds a cheesy flavor without dairy and works beautifully for vegan versions.
Storage and Serving
These chips taste best the same day because they slowly soften in the humid air over time. Store any leftovers in an airtight container with a paper towel to absorb excess moisture but know they will not be as crispy tomorrow.
- Recrisp leftover chips in a 300°F oven for 5 to 10 minutes
- Serve immediately with your favorite dip like hummus or guacamole
- Double the batch during zucchini season and freeze some slices raw before baking
Save to Pinterest These zucchini chips changed how I think about snacking and proved that vegetables can be just as addictive as junk food when treated right.
Recipe Questions & Answers
- → How thin should zucchini slices be cut?
Slices should be about 1/8 inch (3 mm) thick for optimal crispiness and even baking.
- → Why dry zucchini slices before seasoning?
Removing excess moisture ensures they bake to a crisp texture instead of becoming soggy.
- → Can different seasonings be used?
Yes, try chili powder, Italian herbs, or nutritional yeast for varied flavor profiles.
- → How long should the slices be baked?
Bake at 225°F (110°C) for 1 hour, flip the slices, then continue baking 30–40 more minutes until crispy and golden.
- → What tools help make these chips?
Use a sharp knife or mandoline for even thin slices, along with parchment-lined baking sheets and paper towels to dry the slices.
- → How should chips be stored?
Keep cooled chips in an airtight container and consume within two days for best crunch.