If you’re looking for a healthy snack that satisfies your craving for something salty, crunchy, and savory—look no further than these Crispy Zucchini Chips. Made with just a handful of simple ingredients and baked to golden perfection, these chips are a guilt-free alternative to traditional potato chips.
Perfect as a midday snack, appetizer, or side dish, these American-inspired baked zucchini chips are light yet flavorful. Whether you’re serving them at a summer picnic or alongside a cozy winter dinner, they’re bound to disappear fast!
Ingredients
- 2 medium zucchinis
- 1–2 tablespoons olive oil (or avocado oil for a lighter option)
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon black pepper
- Grated Parmesan (optional, for added crunch and flavor)
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 250°F (120°C). The low temperature is key—it allows the zucchini to slowly dehydrate, giving you that irresistible crunch without burning the chips.
Step 2: Prepare the Zucchini
Wash and dry the zucchinis thoroughly. Slice them into very thin rounds, aiming for about 1/8 inch thick. A mandoline slicer works best for even, consistent slices.
Step 3: Remove Excess Moisture
Zucchini is full of water, which can prevent it from crisping up. To fix that:
- Lay the slices on a paper towel.
- Sprinkle lightly with salt.
- Let them sit for 10 minutes to draw out moisture.
- Pat them dry with a second paper towel.
This simple step is crucial for crispy results.
Step 4: Season the Slices
Place the dried zucchini rounds in a bowl. Drizzle with olive oil and toss to coat evenly.
Add:
- Sea salt
- Garlic powder
- Black pepper
- Smoked paprika (if using)
- Grated Parmesan (if you like a cheesy crunch)
Toss again so the seasoning is distributed evenly.
Step 5: Arrange and Bake
Line a baking sheet with parchment paper. Lay the zucchini slices in a single layer without overlapping—this helps ensure even crisping.
If needed, use two trays or bake in batches.
Place the tray(s) in the oven and bake for 1.5 to 2 hours, flipping the slices halfway through. Keep an eye on them around the 90-minute mark to prevent burning.
Step 6: Cool and Serve
Once the chips are golden brown and feel crispy to the touch, remove them from the oven and let them cool for about 5 minutes. Cooling helps them firm up even more.
Serve immediately—or store in an airtight container once fully cooled.
Why You’ll Love These Crispy Zucchini Chips
- Low-carb and keto-friendly
- Naturally gluten-free
- Customizable with your favorite spices
- Baked, not fried
- Perfect for both kids and adults
They’re ideal for lunchboxes, parties, movie nights, or just when you want a salty snack without the guilt.
Flavor Variations
Want to change things up? Try these ideas:
- Cheesy ranch: Add a sprinkle of ranch seasoning and Parmesan.
- Spicy kick: Mix in chili powder or cayenne pepper.
- Herb lover’s blend: Use Italian seasoning or dried rosemary.
- Tangy twist: Add a splash of apple cider vinegar before baking.
Serving Suggestions
Pair your Crispy Zucchini Chips with:
- Hummus
- Tzatziki
- Ranch or garlic aioli
- Guacamole
- Salsa
They also make a fantastic topping for salads or soups for an added crunch.
Storage Tips
- Cool completely before storing to prevent sogginess.
- Store in an airtight container at room temperature for up to 2 days.
- If they lose crispiness, reheat in a low oven (200°F) for 10–15 minutes.
Why These Chips Work in Every Season
These chips are light and refreshing in summer, especially when zucchini is in peak season. But they also bring a warm, savory crunch to your winter snack table. Serve them fresh from the oven on a chilly day or pack them for a sunny picnic—either way, they’re always a hit.
Final Thoughts
Crispy Zucchini Chips prove that healthy snacks don’t have to be boring. With their golden edges, bold flavor, and satisfying crunch, they’re a great way to enjoy your veggies in a new and delicious form.
Whether you’re following a low-carb lifestyle or just trying to eat a little cleaner, this recipe is one to keep on hand. Easy to make, easy to love, and endlessly customizable—what more could you ask for?
Crispy Zucchini Chips
Ingredients
- 2 medium zucchinis
- 1 –2 tablespoons olive oil or avocado oil for a lighter option
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika optional
- ¼ teaspoon black pepper
- Grated Parmesan optional, for added crunch and flavor
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 250°F (120°C). The low temperature is key—it allows the zucchini to slowly dehydrate, giving you that irresistible crunch without burning the chips.
Step 2: Prepare the Zucchini
- Wash and dry the zucchinis thoroughly. Slice them into very thin rounds, aiming for about 1/8 inch thick. A mandoline slicer works best for even, consistent slices.
Step 3: Remove Excess Moisture
- Zucchini is full of water, which can prevent it from crisping up. To fix that:
- Lay the slices on a paper towel.
- Sprinkle lightly with salt.
- Let them sit for 10 minutes to draw out moisture.
- Pat them dry with a second paper towel.
- This simple step is crucial for crispy results.
Step 4: Season the Slices
- Place the dried zucchini rounds in a bowl. Drizzle with olive oil and toss to coat evenly.
Add:
- Sea salt
- Garlic powder
- Black pepper
- Smoked paprika (if using)
- Grated Parmesan (if you like a cheesy crunch)
- Toss again so the seasoning is distributed evenly.
Step 5: Arrange and Bake
- Line a baking sheet with parchment paper. Lay the zucchini slices in a single layer without overlapping—this helps ensure even crisping.
- If needed, use two trays or bake in batches.
- Place the tray(s) in the oven and bake for 1.5 to 2 hours, flipping the slices halfway through. Keep an eye on them around the 90-minute mark to prevent burning.
Step 6: Cool and Serve
- Once the chips are golden brown and feel crispy to the touch, remove them from the oven and let them cool for about 5 minutes. Cooling helps them firm up even more.
- Serve immediately—or store in an airtight container once fully cooled.
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