Baked Zucchini Chips

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Do you know how to make zucchini chips yet? I’m excited to show you this healthy baked zucchini chips recipe, because it’s totally a breeze to make. You can make these chips in the oven, make dehydrated zucchini chips if you have a dehydrator, OR follow my recipe for air fryer zucchini chips if you have one of those.

You can also customize these to your liking. I have the basic recipe with just 3 ingredients, plus 5 flavor variations below. No matter how you make them, they are a delicious way to enjoy this summer vegetable!

Why You’ll Love This Baked Zucchini Chips Recipe

  • Salty, savory flavor
  • Light and crispy texture
  • 3 simple ingredients and 10 minutes prep
  • No breading, flour, or special tools needed
  • Pairs with all your favorite dips as an appetizer or side dish
  • Naturally gluten-free, paleo, vegetarian, and keto
  • Healthy alternative to potato chips
Baked chips on parchment paper.

Ingredients & Variations

This section explains how to choose the best ingredients for baked zucchini chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Basic Zucchini Chips:

  • Zucchini – Use small to medium zucchini. Large zucchini will yield larger chips, but they will take longer to dry out.
  • Olive Oil – I prefer extra virgin olive oil for this crispy zucchini chips recipe, but any neutral oil, such as avocado oil, will work.
  • Sea Salt – Or kosher salt. See more seasoning ideas below!

6 Other Flavor Ideas:

  • Parmesan Zucchini Chips – Replace salt and with 1/4 cup grated parmesan cheese.
  • Truffle – Replace sea salt with truffle salt.
  • Salt And Vinegar – Add a tablespoon of vinegar (apple cider, red wine, or white) and 1/8 teaspoon black pepper to raw zucchini before tossing and baking.
  • Cool Ranch – Toss zucchini in an additional tablespoon of homemade ranch seasoning (or store-bought).
  • Curry – Use 1/4 – 1/2 teaspoon of curry powder in addition to the salt in the recipe.
  • Custom – Feel free to use your own seasoning combo, such as Italian seasoning, garlic powder, or any spices you like.
Ingredients on plates.

How To Make Zucchini Chips In The Oven

This section shows how to make oven baked zucchini chips, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

  1. Preheat. Preheat oven to 200 degrees F. Top baking sheets with baking racks, then parchment paper over those. (You can try skipping the parchment if you oil the racks well, but they can be prone to sticking.)
  2. Slice. Use a mandoline to cut zucchini into 1/8-inch thick slices (or thinner). Pat dry with paper towels to remove any excess moisture.
  3. Coat. In a large bowl, toss zucchini in olive oil. (Alternatively, you can simply spray lightly with cooking spray.) Sprinkle with salt and toss again.
Zucchini sliced with a mandoline.
Sliced zucchini tossed with oil and salt in a bowl.
  1. Arrange. Please zucchini slices in a single layer on the baking racks, making sure not to overlap.
  2. Bake. Cook zucchini chips in the oven, rotating sheet pans halfway through, until chips are golden, puckered, and golden. If there is any moisture on the zucchini but it’s already golden, pat dry with a paper towel.
  3. Crisp up. Turn off oven and leave the door propped slightly open to crisp up. (If they don’t get crisp after cooling, you can bake them for longer.)
Raw zucchini on a pan.
Baked zucchini out of the oven on baking sheets.

How Long Do You Bake Zucchini Chips?

Chips made out of zucchini need to bake low and slow to dehydrate them: 2 1/2 hours in a 200 degree F oven, or until golden and just starting to crisp up. Additional time in the oven with the heat off will allow them to get fully crisp.

Tips For The Best Zucchini Chips

Tips For The Best Zucchini Chips

  • Thin, uniform slices are very important. Your chips won’t get crispy if they are too thick, and if the thickness varies, they’ll cook at different rates.
  • Go light on the seasonings. The zucchini will shrink a lot in the oven, so the seasonings (and salt) will be more concentrated after they are done.
  • Check on them, as oven times can vary. The cook time can depend on your oven, the thickness of the zucchini, and even your pan.
  • Remove the chips from the oven at different times if needed. If some of your chips start to brown while others are not yet done, you can remove the ones that are done and keep baking the rest.
Overhead view of baked zucchini chips in a bowl.

Alternate Cooking Methods

It’s easy to make zucchini chips oven friendly, but what about other cooking methods? Try these alternatives:

  • Dehydrator – For dehydrated zucchini chips, prepare according to the recipe and dehydrate for about 8 hours instead of baking. One advantage of this is that the chips don’t brown as much.
  • Convection Oven – Follow the same recipe above, but check on the chips after 1 1/2 hours and every 15-20 minutes after that. The time will vary depending on your oven.
  • Air Fryer – If you prefer air frying, try air fryer zucchini chips instead. This is actually my favorite method because it gets the most crispy!

Storage Instructions

If you have leftovers, these chips will last up to 2-3 weeks in an airtight container in the pantry. I have not tried freezing them, but most likely they will lose their crispness.

TIP: If your zucchini chips start to soften during storage, you can crisp them up again.

TIP: If your zucchini chips start to soften during storage, you can crisp them up again.

Return chips to the oven at 200 degrees F to dry out for about 10 minutes, then let them cool on the counter to crisp up.

Sprinkled zucchini chips on parchment.

More Healthy Zucchini Recipes

It’s easy to transform zucchini into delicious, summery dishes. Try it in these easy recipes!

Reader Favorite Recipes

The recipe card is below! Readers that made this also viewed these recipes:

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Recipe Video

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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat oven to 200 degrees F (93 degrees C).

  2. Use a mandoline to slice zucchini into 1/8 in (.3 cm) thick slices. Pat dry with paper towels to remove any excess moisture.

  3. Add olive oil and toss to coat the zucchini slices thoroughly. Sprinkle lightly with salt (you need less than you may think – the slices will shrink during baking, making the flavor more intense). Toss to coat again.

  4. Place oven safe baking racks on top of two cookie sheets, then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It’s fine if they touch, but make sure they don’t overlap.

  5. Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are puckered and golden. If there is any moisture on the zucchini but it’s already golden, pat dry with a paper towel.

  6. Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).

Recipe Notes

Serving size: 1/8 of entire recipe, or about 12 zucchini chips

Recipe from The Easy Keto Cookbook.

See blog post above for 5 seasoning options.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 23

Fat 2g

Protein 1g

Total Carbs 2g

Net Carbs 1g

Fiber 1g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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