Baked Zucchini Chips

Baked Zucchini Chips – A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!

Homemade Healthy Snacks

When trying to stay on a healthy eating plan, I find snack time the hardest meal to stick to. Mainly because I get tired of eating the same 3 healthy snacks over and over again.

This winter we’ve been experimenting with healthy snack options to mix things up a bit and help us stay on a clean eating regimen.

The naughty snack I miss more than any other munchy, are chips… Potato chips, tortilla chips, pretty much any sort of salty fried chippity-chip.

I love them all and have absolutely no self-control around them, so, therefore, they are not allowed in the house right now.

But that doesn’t mean I can’t make a light and healthy substitute to help curb the cravings.

Zucchini is the answer.

When zucchini is sliced thin and baked at low heat, it turns into thin rounds of crispy goodness.

I don’t have a lot of self-control with these chips either, but at least I know they are ultra-light and packed with goodness. A guilt-free snack I can enjoy anytime I want!

What Ingredients You Will Need

• 4 large zucchini, evenly sliced 1/8 inch thick
• 2 tablespoons olive oil
• Salt
• 1/2 teaspoon hot smoked paprika, optional
• 1/2 teaspoon cumin, optional

Baked Zucchini Chips Instructions

Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.

Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil.

Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.

Bake for 1 1/2 – 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

See the Recipe Card Below for How to Make Baked Zucchini Chips Recipe. Enjoy!

Tips and Tricks for Making Baked Zucchini Chips

• You can use any size of zucchini available, but this is the one time you’ll hear me suggest going with larger zucchini squash. Because the chips shrink as they bake, the large grandma’s garden-sized zucchini work especially well. They are also a little dryer than the baby zucchini, so they have less moisture to release.
• Using a mandolin slicer also helps a great deal, because all the zucchini slices are exactly uniform so they come out perfectly crunchy across the board.
• A Silpat baking sheet would work just as well as parchment paper if you want to use that instead.
• Best of all, you can season your light and healthy Baked Zucchini Chips any way you like. I love them with a touch of smoked paprika and cumin.

Frequently Asked Questions

How Do You Store Zucchini Chips?

Baked Zucchini Chips can be stored in a zip bag or airtight container for several weeks at… Although there’s no way they’ll last that long! (My kids usually gobble them up on the first day.)

What Temperature Do You Bake Zucchini Chips?

Preheat the oven to 235 degrees F. Bake for 1 1/2 – 2 hours until crisp and golden.

If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. You could also toss the damp chips in an air fryer basket in a silicone tray or aluminum foil, and air fry at 230 degrees F for increments of 2 minutes until crispy. 

How To Serve Baked Chips?

These low-carb chips can substitute for any dish that calls for fries or potato chips, and you can also dip them in your favorite dips as an appetizer. 

What Other Seasonings Can I Use On This Side Dish?

You can change the flavor of the chips drastically by adding different seasonings. For example, you can use ranch seasoning, Italian seasoning, cayenne pepper, or a homemade combination of simple seasonings (salt, pepper, garlic powder, and onion powder) with a sprinkle of parmesan cheese.

More Healthy Snacks To Try:

• Baked Apple Chips
• 5 Ingredient Raw Paleo Brownies
• Roasted Chickpeas
• Creamy Avocado Deviled Eggs
• Zesty Kale Chips
• Zoodles (Zucchini Noodles)
• Air Fryer Zucchini Chips Recipe by Wholesome Yum
• Zucchini Sushi Rolls – In Sonnet’s Kitchen
• Baked Zucchini Fries by Well Plated by Erin

Check the printable recipe card below for this snack’s prep time and nutrition information as well as share this recipe on Facebook, Instagram, and Pinterest.

Print Recipe

4.97 from 31 votes

Leave a Review »

Baked Zucchini Chips

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Crispy Baked Zucchini Chips are a healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!

Servings: 8

Ingredients

US Customary – Metric

• 4 large zucchini, evenly sliced 1/8 inch thick
• 2 tablespoons olive oil
• salt
• 1/2 teaspoon hot smoked paprika, optional
• 1/2 teaspoon cumin, optional

Instructions

• Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
• Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. 
• Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
• Bake for 1 1/2 – 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

Video

Nutrition

Serving: 10Chips, Calories: 48kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 8mg, Potassium: 255mg, Fiber: 1g, Sugar: 2g, Vitamin A: 260IU, Vitamin C: 17.6mg, Calcium: 16mg, Iron: 0.5mg

Course: Snack

Cuisine: American

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!