Crispy Baked Zucchini Chips Recipe You’ll Want to Snack On Daily
If you’re looking for a light, crispy, and totally addictive snack that won’t leave you with a case of snacker’s guilt, these baked zucchini chips are the answer. Whether you’re trying to sneak more veggies into your routine or just looking for a new twist on healthy snacking, this recipe delivers.
They’re thin, salty, perfectly crisp, and—best of all—oven-baked, not fried. These zucchini chips are great for dipping, sprinkling over salads, or munching straight off the pan. Plus, you only need a handful of pantry staples to make them happen.
| Serving Size: 2-3 | Prep Time: 10 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 40 minutes |
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons grated Parmesan (optional, for a cheesy twist)
Instructions
Step 1: Preheat your oven
Preheat your oven to 225°F. Low and slow is the secret to crispy chips without burning.
Step 2: Slice the zucchini
Using a mandoline (or a very sharp knife), slice the zucchini into thin, even rounds—about 1/8 inch thick or thinner. Uniform slices are key to even crisping.
Step 3: Blot out excess moisture
Lay the slices out on a paper towel and lightly press another paper towel over the top to absorb some of the moisture. Zucchini is water-packed, so this step helps prevent sogginess.
Step 4: Toss with oil and seasonings
In a bowl, toss the zucchini slices with olive oil, salt, pepper, and any other seasonings you like (garlic powder, smoked paprika, or Parmesan are great options).
Step 5: Arrange on a baking sheet
Place the slices in a single layer on a parchment-lined baking sheet. Make sure they don’t overlap—this is key to getting that crisp texture.
Step 6: Bake until crispy
Bake for 1 hour 30 minutes, flipping halfway through. Keep an eye on them in the last 20 minutes. Remove once they’re golden and feel crisp when touched.
Step 7: Cool and enjoy
Let them cool on the pan for a few minutes. They’ll crisp up even more as they cool.
Tips for Perfect Baked Zucchini Chips
- Use a mandoline. It ensures thin, even slices that crisp up better than hand-cut ones.
- Don’t skip blotting. Zucchini is 95 percent water, and extra moisture equals soggy chips.
- Low heat is key. Baking them at 225°F helps them dry out evenly without burning.
- Flip gently. Use a thin spatula and flip carefully to avoid tearing.
- Eat fresh. These are best enjoyed the day they’re baked. If you store them, use a paper towel-lined airtight container to reduce sogginess.
Recipe Variations to Try
- Parmesan Zucchini Chips: Add a tablespoon or two of finely grated Parmesan before baking.
- Spicy Kick: Sprinkle on a little chili powder or cayenne for some heat.
- Herb Infusion: Toss the slices with dried thyme, rosemary, or Italian seasoning.
- Breading Bonus: Lightly coat the slices with panko crumbs for extra crunch (though they’ll be a little less “chip” and more “crisp”).
FAQs About Baked Zucchini Chips
Why are my zucchini chips soggy?
This usually means the slices were too thick or weren’t blotted dry before baking. Try slicing thinner and blotting more thoroughly next time.
Can I make these in an air fryer?
Absolutely. Set your air fryer to 350°F and cook for about 8–10 minutes, flipping halfway. Watch closely—they can go from crispy to burnt quickly.
How do I store them?
Store in an airtight container lined with a paper towel for 1–2 days. Just know that zucchini chips tend to lose their crisp after a while, so they’re best enjoyed fresh.
Can I freeze zucchini chips?
Not recommended. They lose texture when thawed. If you want to prep ahead, freeze the raw sliced zucchini and bake fresh.
Can I use yellow squash instead?
Yes, yellow squash works just as well. The flavor and texture are nearly identical when baked.
Related Post: Homemade Trail Mix Recipe
Final Thoughts
These crispy baked zucchini chips are a snack-time win. They’re easy to make, endlessly customizable, and way better for you than a bag of store-bought chips. Whether you’re meal-prepping for the week or just need a quick, guilt-free bite, this recipe is one to keep on repeat.