Crispy Oven-Baked Zucchini Chips

I discovered zucchini chips quite by accident one summer afternoon when I had a garden overflowing with zucchini and a craving for something crispy. My neighbor had casually mentioned she baked hers until they were paper-thin and golden, and I thought, why not try it? That first batch came out of the oven making my whole kitchen smell like garlic and toasted vegetables, and I haven't stopped making them since. Now they're my go-to snack when I want something that feels indulgent but doesn't leave me feeling heavy.

I'll never forget bringing a batch of these to a book club meeting, convinced no one would eat them. Instead, people kept reaching for more, and halfway through the meeting, the bowl was empty. That moment taught me that simple, wholesome food often impresses people more than anything complicated ever could.

Ingredients

• 2 medium zucchini: Medium zucchini have fewer seeds and more flesh than their larger cousins, which means they crisp up beautifully instead of turning soggy. Look for ones that feel firm when you squeeze them gently.
• 1/2 teaspoon sea salt: Sea salt dissolves more evenly than table salt and brings out the subtle vegetal sweetness of the zucchini without any metallic aftertaste.
• 1/2 teaspoon freshly ground black pepper: The fresh grind makes all the difference—pre-ground pepper tastes a bit dusty by comparison, and these chips deserve better.
• 1/2 teaspoon garlic powder: This is the secret ingredient that makes people ask what you put in them. Use garlic powder rather than fresh garlic, which would add moisture.
• 1/2 teaspoon smoked paprika: Optional, but it adds a subtle depth that makes you feel like you're eating something fancy. I rarely skip it.
• 2 tablespoons olive oil: Just enough to help the seasonings stick and encourage that golden, crispy exterior. Don't skimp here—it's what makes them irresistible.
• 1/3 cup grated Parmesan cheese: Optional but worth it. The cheese gets nutty and crispy in the oven, adding real umami flavor. Use freshly grated if you can, as pre-shredded doesn't melt as smoothly.

Instructions

Heat your oven and prepare:

Preheat to 225°F and line two baking sheets with parchment paper. This low temperature is key—it allows the zucchini to dry out slowly and become crispy rather than burn or stay chewy.

Slice with precision:

Wash and thoroughly dry your zucchini, then slice them into thin rounds about 1/8 inch thick. A mandoline makes this easier and more consistent, but a sharp knife works beautifully too. Consistency matters here because thin slices crisp evenly while thicker pieces stay soft inside.

Remove the moisture:

This is crucial—place your sliced zucchini on a clean kitchen towel and pat them dry. Zucchini releases water as it sits, and removing that moisture now prevents your chips from becoming limp later.

Season generously:

Toss your dried slices in a large bowl with olive oil, salt, pepper, garlic powder, and smoked paprika. Use your hands to make sure every slice gets coated—this is where the flavor happens.

Add the Parmesan:

If using cheese, sprinkle it over now and toss again gently so it distributes evenly. The Parmesan will crisp up and create little golden spots.

Arrange and bake:

Spread your slices in a single layer on the parchment paper without overlapping. They need air circulation to crisp properly. Bake for 35 to 45 minutes, flipping them halfway through. You're looking for edges that are just beginning to turn golden.

Cool and crisp:

Remove from the oven and let them cool for a few minutes on the baking sheet. As they cool, they'll crisp up even more. This waiting moment is hard, but worth it.

Pin this

I made these for my kids once, expecting them to push them aside for potato chips, and instead they asked for seconds. That was the moment I realized that food made with care, even something as simple as baked zucchini, has a way of becoming something people actually want to eat.

Crispness Without the Guilt

These chips satisfy the exact same craving as deep-fried alternatives, but without the heaviness or lingering grease. Because they're baked low and slow, they stay crispy for days in an airtight container—though honestly, they rarely last that long in my house. The satisfaction comes from the texture and seasoning, not from anything unhealthy.

Using Your Harvest or Garden Surplus

If you grow zucchini or have friends who do, this recipe is a gift. A single plant produces more zucchini than any reasonable person can eat cooked, but these chips are something people actually request. I've turned neighbor-gifted zucchini into these chips and gotten vegetables back in return—it's a fair trade that's become tradition.

Variations and Customizations

Once you master the basic version, the seasoning possibilities expand endlessly. I've made versions with Italian seasoning, cajun spices, and even a touch of cinnamon sugar for an unexpected sweet twist. The foundation stays the same—thin slices, thorough drying, low-temperature baking—but the seasonings let you create something new every time.

• For dairy-free chips, simply omit the Parmesan or use a plant-based Parmesan alternative that crisps well
• If you want extra crunch, increase the temperature to 250°F for the final 10 minutes, but watch closely because the temperature jump can cause quick browning
• These chips work beautifully as a salad topper, a soup garnish, or simply eaten straight from the container with nothing but your hand and your hunger

Pin this

There's something deeply satisfying about transforming something ordinary into something crave-worthy. These chips remind me that the best recipes often come from accidents, curiosity, and a willingness to try something simple in a new way.

Recipe Questions & Answers

→ How do you achieve crispy zucchini chips?

Dry the zucchini slices thoroughly before baking and bake at a low temperature for 35–45 minutes, flipping halfway to ensure even crispiness.

→ Can Parmesan be omitted without losing flavor?

Yes, Parmesan adds a savory depth but can be omitted or replaced with a plant-based alternative for a dairy-free version.

→ What spices enhance the flavor of zucchini chips?

A combination of sea salt, black pepper, garlic powder, and optional smoked paprika provides a balanced, savory taste.

→ Is it necessary to flip the chips during baking?

Flipping halfway through baking helps both sides brown evenly and develop a consistent crunchy texture.

→ Can these chips be made gluten-free?

Yes, the ingredients are naturally gluten-free, making these chips suitable for gluten-free diets.

→ What tools are best for slicing zucchini thinly?

A sharp knife or mandoline slicer ensures uniform thin slices essential for even baking and crispiness.