Crispy Zucchini Chips (Printable)

Thin zucchini slices lightly seasoned and baked to a crisp, golden finish for a healthy snack.

# 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)

# How-To Steps:

01 - Preheat oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into 1/8-inch thin rounds using a mandoline or sharp knife for uniform thickness.
03 - Pat zucchini slices dry with paper towels to remove excess moisture.
04 - In a mixing bowl, toss zucchini slices with olive oil, sea salt, black pepper, and any chosen optional seasonings until evenly coated.
05 - Place zucchini slices in a single layer on prepared baking sheets, ensuring no overlap.
06 - Bake for 1 hour, then rotate trays and flip slices. Continue baking an additional 30–40 minutes until golden and crisp.
07 - Allow chips to cool completely on baking sheets to let them crisp further.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You get that satisfying chip crunch without the heavy grease or processed ingredients
  • The recipe turns an oversupply of garden zucchini into a snack you actually crave
02 -
  • Soggy chips happen when slices are too thick so aim for paper thin consistency even if it takes practice
  • The chips might seem slightly soft when they first come out but they crisp up dramatically as they cool
03 -
  • Use a cooling rack instead of paper towels for drying to avoid tiny paper bits stuck to the slices
  • Sprinkle salt immediately after baking while the chips are still warm so it adheres better
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