Here’s a full recipe for crispy zucchini chips — baked, not fried — for a healthy, crunchy snack!
Baked Zucchini Chips Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 1.5–2 hours
Total Time: ~2 hours
Ingredients
2 medium zucchinis
1–2 tablespoons olive oil (or spray oil)
¼ teaspoon sea salt (or to taste)
Optional seasonings:
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon smoked paprika
1 tablespoon grated Parmesan (for cheesy chips)
Equipment
Baking sheet
Parchment paper or silicone baking mat
Mandoline slicer (recommended for even slices)
Oven or air fryer
Instructions
1. Preheat the Oven
Preheat your oven to 225°F (110°C). Low and slow is key for crisp chips!
2. Slice the Zucchini
Slice zucchini into very thin rounds (~1/8 inch or thinner) using a mandoline or sharp knife.
3. Dry the Slices
Lay slices on paper towels and gently press to remove excess moisture. This helps them crisp up.
4. Season the Zucchini
Toss the slices with olive oil and your choice of seasonings in a large bowl. Ensure they’re evenly coated but not soaked.
5. Arrange on Baking Sheet
Place slices in a single layer on a parchment-lined baking sheet. Do not overlap.
6. Bake
Bake for 1.5 to 2 hours, flipping the chips halfway through.
Bake until they’re golden and crisp. Keep an eye on them near the end to prevent burning.
7. Cool and Serve
Remove from oven and let cool on the baking sheet for a few minutes — they crisp up more as they cool.
Enjoy immediately or store in an airtight container for up to 2 days.
Air Fryer Version (Faster!)
Preheat air fryer to 350°F (175°C)
Cook in a single layer for 8–10 minutes, shaking halfway through. Watch closely!
Tips for Extra Crispiness
Salt slices beforehand and let sit for 10 minutes, then pat dry to draw out more moisture.
Don’t overcrowd the pan.
If still soft, return to the oven in 5-minute intervals until crisp.
