Crispy Zucchini Chips

My neighbor knocked on the kitchen door one August afternoon, arms full of zucchini from her garden—the kind where you blink and suddenly have six baseball bats worth of them. She mentioned, almost casually, that she'd started baking them into chips instead of letting them go to waste. I was skeptical until I tasted one: impossibly crispy, salty, deeply savory in a way that felt almost indulgent for something so simple. I've been making them ever since, and they've become the snack I reach for when I want something satisfying without any pretense.

My daughter discovered these by accident one evening, digging through the pantry looking for chips, and she's requested them constantly since. There's something about the ritual of it—the low oven rumbling for an hour, the smell gradually shifting from grassy to golden—that makes the house feel like something good is happening. She now helps slice them, careful and precise, and I let her taste-test them halfway through.

Ingredients

• 2 medium zucchini, thinly sliced (about 1/8 inch thick): The thickness is everything here; too thin and they disappear into papery wisps, too thick and they'll stay soft inside even if the edges brown. A mandoline slicer makes this painless, but a sharp knife and patience work too.
• 1/2 teaspoon sea salt: Don't skip the drying step before seasoning or the salt won't stick properly and the chips won't crisp.
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a real difference in flavor.
• 1/2 teaspoon garlic powder: Optional, but it adds an savory depth that elevates them from snack to something more interesting.
• 1/2 teaspoon smoked paprika: Also optional, though a pinch gives them a subtle smokiness that lingers pleasantly.
• 1 tablespoon olive oil: Just enough to help seasonings cling and encourage browning; more will make them greasy instead of crispy.

Instructions

Preheat and prep your baking sheets:

Set your oven to a gentle 225°F and line two baking sheets with parchment paper. This low-and-slow approach is the secret—high heat will scorch them before they crisp all the way through.

Dry your zucchini thoroughly:

Pat each slice with paper towels, being a little aggressive about it. This is the moment that determines everything; excess moisture is the enemy of crispiness.

Coat with oil and seasoning:

Toss the zucchini slices in a bowl with olive oil, salt, pepper, and whatever optional seasonings you've chosen. Make sure every piece gets coated evenly.

Arrange in a single layer:

Spread the slices on your baking sheets so they don't touch or overlap. This sounds tedious, but it's what keeps them crispy instead of steamed.

Bake low and slow:

Put them in the oven for 50 to 60 minutes, rotating the sheets halfway through so they brown evenly. In the last 10 minutes, check frequently—they go from golden to burnt faster than you'd expect.

Cool before serving:

Remove them from the oven and let them sit on the baking sheets for 5 to 10 minutes. They'll crisp up even more as they cool, developing a satisfying crunch.

Pin It

Last spring, I brought a bag of these to my book club, almost as an afterthought, and they disappeared in ten minutes. Everyone kept asking for the recipe, convinced there was something fancy involved, which made me laugh—it's just zucchini and patience. That moment reminded me that sometimes the simplest things are the ones people actually want.

Seasoning Variations That Work

If you want to play around, chili powder and a touch of lime zest is bright and unexpected. Ranch seasoning powder makes them taste like they belong at a party. Parmesan cheese, sprinkled on before baking, gets crispy and nutty—though you'll need to watch them a bit closer so the cheese doesn't burn. I've also tried everything-bagel seasoning, za'atar, and even a hint of cumin; most things work as long as you don't go overboard with moisture (any wet seasonings will sabotage the crispiness).

Storage and Re-crisping

They stay in an airtight container for about two days before they start to soften. If they've been sitting around and you want them crispy again, throw them back in a 300°F oven for a few minutes—not too long or they'll turn bitter. I've learned to just store them loose in a bag if I'm planning to eat them within a day; it seems to keep them crunchier.

When to Make Them

August and September are the obvious times when zucchini is everywhere and cheap, but they're a useful recipe to know year-round. In winter, when you're tired of root vegetables and want something green and crispy, they remind you that summer isn't entirely gone. They work as a lunchbox snack, a side to soup, or something to munch on while you're cooking dinner.

• They're naturally gluten-free and vegan if you skip the cheese, which makes them welcome at most gatherings.
• The whole recipe costs almost nothing, especially if zucchini is in season or you have a garden.
• You can batch them ahead and store them for a few days, making them convenient for meal prep or quick snacking.

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There's something quietly satisfying about turning something that would have otherwise wilted in the crisper drawer into something people actually want to eat. Once you've made these once, you'll keep coming back to them.

Recipe FAQs

→ How do I ensure zucchini chips become crispy?

Dry zucchini slices thoroughly to remove moisture, bake at a low temperature around 225°F, and flip halfway to crisp evenly.

→ Can I add different seasonings to these zucchini slices?

Yes, try chili powder, ranch seasoning, or sprinkle grated Parmesan before baking for varied flavors.

→ What thickness should zucchini slices be for optimal crispness?

Slice zucchini about 1/8 inch thick to balance crispness and baking time effectively.

→ How long can baked zucchini chips be stored?

Store them in an airtight container for up to 2 days; gently re-crisp in a low oven if needed.

→ Is olive oil necessary for baking these chips?

Olive oil helps evenly coat zucchini, promoting browning and crisp texture during baking.