Crispy Oven-Baked Zucchini Chips (Printable)

Golden, oven-baked zucchini chips with savory spices for a healthy, crunchy snack or side dish.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini

→ Seasonings

02 - 1/2 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika (optional)

→ Coating

06 - 2 tablespoons olive oil
07 - 1/3 cup grated Parmesan cheese (optional)

# How to Make It:

01 - Set oven to 225°F and line two baking sheets with parchment paper.
02 - Wash and dry zucchini, then slice into 1/8 inch thick rounds using a sharp knife or mandoline.
03 - Place zucchini slices on a clean kitchen towel and pat dry to remove excess moisture.
04 - Transfer slices to a large mixing bowl. Add olive oil, sea salt, black pepper, garlic powder, and smoked paprika; gently toss to coat evenly.
05 - If using, sprinkle grated Parmesan over slices and toss again for even distribution.
06 - Place zucchini slices in a single layer on prepared sheets, avoiding overlap.
07 - Bake for 35 to 45 minutes, flipping once halfway through, until golden and crisp.
08 - Remove from oven and let chips cool for several minutes to achieve maximum crispness.

# Expert Suggestions:

01 -
  • They're healthier than any chip you'll buy at the store, yet satisfy that same salty, crunchy craving completely
  • The whole process takes less than an hour from zucchini to finished snack, and most of that is hands-off oven time
  • One recipe makes enough to share, or hoard for yourself—I won't judge either way
02 -
  • The single biggest mistake is not drying the zucchini thoroughly before cooking. Wet slices steam instead of crisp, and you'll be disappointed. Don't rush this step.
  • Oven temperature matters more than timing. If your oven runs hot, 35 minutes might be too long. If it runs cool, 45 minutes might not be enough. Start checking around the 30-minute mark to find your sweet spot.
03 -
  • A mandoline slicer takes the work out of making uniform slices, but be careful with your fingers—those things are sharp. I learned this the hard way and now I use the hand guard religiously.
  • Don't crowd the baking sheet. Overlapping slices will steam each other and stay chewy. It's better to use three sheets than to cram everything onto two.

Return