Baked Zucchini Chips
Crispy Baked Zucchini Chips. A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!
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 regiment.
MY OTHER RECIPESThe naughty snack I miss more than any other munchy is 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.
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.
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.
Baked Zucchini Chips can be stored in a zip bag or airtight container for several weeks… although there’s no way they’ll last that long.
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!
More Healthy Snacks
5 Ingredient Raw Paleo Brownies
Zucchini Sushi Rolls – In Sonnet’s Kitchen
Apricot Bars – Kellie’s Food to Glow
Baked Zucchini Chips
Ingredients
- 4 large zucchini, evenly sliced 1/8 inch thick
- 2 tablespoons olive oil
- Salt
- ½ teaspoon Hot Smoked Paprika, optional
- ½ 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 zuchini 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.
YUM! These look great and I love your video!
Right on Julie. When we grow our zucchini our kid’s fight them every time. This is a great alternative the kids are going to woof these chips down.
Those zucchini chips look so nice and crispy and good!
LOVE baked zucchini chips!! They’re the best!
This sounds so divine !!! Next time we do zucchini, this is how we will do it.
What a great way to use up all of our summer zucchini from the garden!!! Bookmarking this for when our garden is in full swing :)
this is brilliant! i have a weakness for salty snacks and this would do the trick!
I can’t wait to try this – they won’t last long around me!
These look PERFECT. I need to try them, chips are my downfall!
WOW!! These look so incredible perfect!! Must try!
These look DELICIOUS and just might possibly be something that my oh-so-picky stepkids might actually like! (and that’s always a huge victory in my book!)
Ahhh, nothing better than a chip with smoked paprika and coarse sea salt.
These look SO good~ we’ll have to give them a try!
So happy to have found this! My daughter and I are having a Girl’s In movie night tonight and were trying to think of a lower carb crunchy snack idea. Well, here it is! Can’t wait to try them!
Oh, I’ve never tried zucchini chips. They look really crisp and delicious!
I’ve never seen zucchini chips before! What a great idea!
Have you ever tried to spray with olive oil cooking spray They look really good!
Hi Karen! Good idea, but just be sure to check that there are no “additives” in the cooking spray. That may effect the browning.
Looking forward to trying these! I am in the market for a good mandoline. What brand is in the video? Do you like it?
Thanks for a great recipe!
Hi Lisa, My mandolin is the OXO Steel, and I love it!
http://www.amazon.com/gp/product/B003L0OP1G/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003L0OP1G&linkCode=as2&tag=aspiper-20&linkId=JIH5FN5MVBZDZAZJ
I like the Tupperware Mandoline. ??
Any reason why a Silpat baking sheet wouldn’t work in place of the parchment paper?
Hi Allison, it would work just fine!
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Can’t wait to try out this recipe this weekend. All the ingredients sound delicious. As a passionate home cook, your recipes inspire me. Thank you.
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I made these and they tasted great but they didn’t get crispy. I tried cooking them longer but the burned. Any ideas?
Can you freeze these?
I LOVE zucchini I can’t believe I haven’t baked them before. I’m looking forward to trying this out this week.
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When you click print (recipe) for the zucchini chips, it says bake 2 minutes! Don’t think that’s correct! I did make the recipe and it took about two hours… maybe less, according to your original recipe. It just says TWO when you print it! Yout might also want to add, WATCH CLOSELY after about 1 1/2 hours as some get done quicker than others. ——
Crispy Baked Zucchini Chips. A healthy paleo-friendly snack recipe that is loaded with flavor and crunch.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 8 Servings
Calories 48 kcal
Author Sommer Collier
Hi Jon,
I’m so sorry about that! We are currently using a program to convert our recipes into a more functional recipe form. However there have been a few glitches. Thanks so much for helping us catch this one. It actually takes 2 hours, not 2 minutes.
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