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Crispy oven-baked zucchini chips on a baking sheet, ready to serve.

Easy Zucchini Chips

Crispy and salty baked zucchini chips that provide a satisfying snack without the mess of frying. Perfect for those moments when you crave a crunchy treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Chips
  • 2 medium medium zucchini, firm and not too watery Select heavy and firm zucchinis for best results.
  • 1 tablespoon olive oil or avocado oil Use just enough to coat the slices lightly.
  • 1 teaspoon salt Adjust salt according to taste.
  • 1/4 teaspoon black pepper Freshly ground pepper is recommended.
  • 1 teaspoon garlic powder Optional but highly recommended for flavor.
  • 1/4 cup Parmesan cheese or another hard cheese Optional, but adds flavor and helps crisp.
Optional Seasonings
  • 1 teaspoon paprika For a bolder flavor.
  • 1 teaspoon chili powder For a spicy kick.
  • 1/4 teaspoon cayenne pepper For added heat.
  • 1 teaspoon Italian seasoning For an herby flavor.

Method
 

Preparation
  1. Preheat your oven to 225 to 250°F (107 to 121°C).
  2. Slice zucchini into thin, even rounds about 1/8 inch thick using a mandoline or steady knife.
  3. Lay the zucchini slices on paper towels, sprinkle with a little salt, and let them sit for 10 to 15 minutes to draw out moisture.
  4. Blot the tops of the slices with another towel to remove excess moisture.
Baking
  1. Lightly toss zucchini slices with olive oil and seasonings to ensure they are just coated.
  2. Arrange the slices on a baking sheet lined with parchment paper in a single layer, ensuring there is space between each slice.
  3. Bake for 45 minutes to 1 hour, flipping the slices halfway through baking. Watch closely towards the end to prevent burning.
  4. Once done, allow them to cool on the pan for 5 to 10 minutes, as they will crisp up further.

Notes

Ensure to dry zucchini properly for the best crunch. Avoid crowding the baking sheet to prevent sogginess. Zucchini chips are best enjoyed the same day they are made.