Crispy Zucchini Chips (Print Version)
Thin zucchini slices baked to a crisp, creating a light, crunchy, and healthy snack option.
# What You Need:
→ Vegetables
01 - 2 medium zucchini, washed and thinly sliced (about 1/8 inch thick)
→ Seasonings
02 - 1/2 teaspoon sea salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder (optional)
05 - 1/2 teaspoon smoked paprika (optional)
→ Other
06 - 1 tablespoon olive oil
# Preparation Steps:
01 - Set the oven to 225°F and line two baking sheets with parchment paper.
02 - Pat zucchini slices dry using paper towels to remove excess moisture.
03 - In a large mixing bowl, combine zucchini slices with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
04 - Place the zucchini slices in a single layer on the prepared baking sheets, avoiding any overlap.
05 - Bake for 50 to 60 minutes, rotating the trays halfway through. Monitor during the last 10 minutes to prevent burning until chips turn golden and crisp.
06 - Remove from oven and allow zucchini chips to cool on the baking sheets for 5 to 10 minutes to enhance crispness.
# Expert Advice:
01 -
- They're actually crispy—not chewy or soggy—which feels like a minor miracle for a vegetable.
- Takes almost no prep work, and then the oven does the heavy lifting while you forget about them.
- Works as a crowd-pleasing snack, a salad topper, or something to munch on while cooking dinner.
- So ridiculously cheap to make, especially if zucchini is in season.
02 -
- Moisture is the main reason people end up with limp chips—drying the zucchini isn't optional, and it's worth the extra step.
- The oven temperature matters more than you'd think; 225°F is low enough to dry them out without browning too fast, which gives them actual crispness.
- Overlapping slices steam instead of bake, which is why spacing them out properly is worth the effort.
03 -
- Use a mandoline slicer if you have one; it makes the slices uniformly thin, which means they'll bake evenly without you having to monitor them quite as closely.
- Don't skip the rotation halfway through—the oven has hot spots, and rotating ensures you don't end up with a sheet of burnt edges and a sheet of barely cooked centers.