Looking for a healthy, crispy snack that won’t derail your healthy eating goals? These Baked Zucchini Chips are exactly what you need. I’ve perfected this recipe to create perfectly crispy chips that satisfy those afternoon crunchy cravings while sneaking in some extra vegetables. They’re incredibly easy to make and require just a few simple ingredients you probably already have in your kitchen.
Ingredients
- 2 medium zucchini, sliced into 1/8-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional seasonings: garlic powder, paprika, or Italian herbs
Instructions
- Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper.
- Slice your zucchini into uniform, thin rounds – about 1/8 inch thick. Try to keep the thickness consistent for even cooking. Using a mandoline slicer makes this process much easier and ensures uniform thickness.
- Place the zucchini slices on paper towels and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture. Pat them dry thoroughly with clean paper towels.
- In a large bowl, toss the dried zucchini slices with olive oil and your chosen seasonings until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheets, making sure they don’t overlap.
- Bake for 2-2.5 hours, rotating the pans halfway through. The chips are done when they’re golden brown and crispy.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 2-2.5 hours
Total Time: About 3 hours
Servings: 4 servings (about 2 cups of chips)
Recipe Notes
- The key to crispy chips is removing as much moisture as possible before baking. Don’t skip the salt-and-pat-dry step!
- If your chips aren’t crispy after the suggested baking time, they likely need a few more minutes. Every oven is different, so keep an eye on them.
- Store in an airtight container, but be aware they’re best consumed within 24 hours as they can become chewy over time.
- If your chips start to lose their crispiness, you can pop them back in a warm oven for 5-10 minutes to crisp up again.
- For extra flavor variations, try sprinkling with nutritional yeast for a cheesy taste without dairy, or add a pinch of cayenne for some heat.
- Using a mandoline slicer with the guard attachment will help achieve uniform thickness and protect your fingers.
These Baked Zucchini Chips are a fantastic way to use up summer zucchini abundance, and they make a perfect healthy snack for kids and adults alike. While they do take some time to bake, the actual hands-on prep is minimal, and the result is absolutely worth the wait.
Baked Zucchini Chips
Looking for a healthy, crispy snack that won't derail your healthy eating goals? These Baked Zucchini Chips are exactly what you need. I've perfected this recipe to create perfectly crispy chips that satisfy those afternoon crunchy cravings while sneaking in some extra vegetables. They're incredibly easy to make and require just a few simple ingredients you probably already have in your kitchen.
Ingredients
- 2 medium zucchini sliced into 1/8-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional seasonings: garlic powder paprika, or Italian herbs
Instructions
- Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper.
- Slice your zucchini into uniform, thin rounds - about 1/8 inch thick. Try to keep the thickness consistent for even cooking. Using a mandoline slicer makes this process much easier and ensures uniform thickness.
- Place the zucchini slices on paper towels and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture. Pat them dry thoroughly with clean paper towels.
- In a large bowl, toss the dried zucchini slices with olive oil and your chosen seasonings until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheets, making sure they don't overlap.
- Bake for 2-2.5 hours, rotating the pans halfway through. The chips are done when they're golden brown and crispy.
