Crispy Zucchini Chips (Print Version)

Thin zucchini slices baked until golden and crunchy for a healthy snack.

# What You'll Need:

→ 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 Make:

01 - Preheat oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into thin rounds about 1/8 inch thick using a mandoline or sharp knife for uniform thickness.
03 - Pat zucchini slices dry with paper towels to remove excess moisture.
04 - Toss zucchini slices in a large bowl with olive oil, sea salt, black pepper, and any optional seasonings until evenly coated.
05 - Place slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
06 - Bake for 1 hour, then rotate the baking sheets and flip the zucchini slices. Continue baking for an additional 30 to 40 minutes until crisp and golden.
07 - Allow chips to cool completely on baking sheets; they will crisp further as they cool.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They taste like guilty pleasure but actually feel good to eat.
  • Your oven does the heavy lifting while you ignore it for an hour.
  • One batch disappears faster than anything you could buy at the store.
02 -
  • Moisture is your enemy: if you skip the drying step, you'll end up with chewy chips no matter how long you bake them.
  • The temperature matters more than the time: too hot and they brown before they crisp, too cool and they just shrivel without getting crunchy.
03 -
  • A mandoline slicer cuts the prep time in half and gives you perfectly even rounds, which means even cooking.
  • Try adding a tiny pinch of parmesan before baking for a cheesy version that tastes indulgent but costs almost nothing.
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