Baked Zucchini Chips
Baked Zucchini Chips – A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!
Why We Love This Baked Zucchini Chips Recipe
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. In order to have something crunchy and salty that is also healthy, I turned to zucchini.
Zucchini is the answer.
When zucchini is sliced thin and baked at low heat, it turns into thin rounds of crispy goodness. I have to tell you, this is one of my favorite zucchini recipes!
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!
Ingredients You Need
- Zucchinis – evenly sliced 1/8 inch thick
- Olive Oil – or your choice of cooking oil
- Salt – like kosher or crunchy sea salt
- Hot Smoked Paprika – optional
- Cumin – optional
Pro Tip! You can season up your zucchini chips however you would like. Always add salt no matter what, but you can add garlic powder, onion powder, or a little cayenne pepper for some heat! Everything bagel seasoning would also be a fun option!
How to Make Baked Zucchini Chips
Slice the zucchini. (Using a mandolin helps keep the slices consistent.) If you don’t have a mandolin, cut them as thin as possible with a sharp chef’s knife. 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 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, or any seasonings of your choice.
Bake for 1 1/2 – 2 hours until crisp and golden. If some zucchini chips are still 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 + Video. Enjoy!
Serving Suggestions
These easy baked zucchini chips can be eaten completely on their own as a crunchy and delicious snack! They would also be delicious paired with creamy dips and sauces like whipped cottage cheese dip, dill dip, or magic taco dip!
If you love chips made out of vegetables, you can combine these with healthy carrot chips and crunchy beet chips, too!
Tips & Tricks
- 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.)
Are zucchini chips healthy?
Actually, yes! These baked zucchini chips are considerably healthier than potato chips or fried alternatives. Plus, this zucchini chips recipe is naturally gluten-free and vegan, too!
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 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.
Baked Zucchini Chips
Ingredients
- 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.
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These chips are so crispy and flavorful. I can’t stop eating them!
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They are delicious!!!!
Great recipe, we have something very similar here in Germany. Keep up the great work! Best, Anja
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Oh my!!!! Thank u. These were amazing
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OMG!… the best recipe ever! I HATE zucchini because it’s so water-based and my recipes never come out right but these zucchini chips have transformed me! I will be making these daily! Thanks for sharing!
These were fabulous! Thank you for the recipe. My dad doesn’t usually eat any spices on anything but he loved these!
I loved these! I’m always looking for low calorie, low fat and low carb snack options. I did not use the spice in the recipe… instead, I kept it simple with a little salt. Also, if you flip each chip over about half way through they crisp up better and do not get too dark. Here’s the problem (good one to have)… it takes a long time to make when you have only one oven, and bu the time I get the first two sheets done my family devours them. So, making enough for a few days that is a challenge.
I was pleasantly surprised by the taste and texture of these baked zucchini chips. They have a satisfying crunch and the seasoning is spot on. I love that they’re made with fresh zucchini and are a healthier snack option. Highly recommend giving them a try.