Baked Zucchini Chips

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

Crispy Baked Zucchini Chips #paleo
Pin it on Pinterest!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 regiment.

Baked Zucchini Chips #ASpicyPerspective #Healthy #Paleo #Vegan #GlutenFree #Vegetarian #ZucchiniChips #OvenRoasted

Great Substitution for Chips

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.

Making Zucchini Chips

Baked Zucchini Chips

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!

Baked Zucchini Chips #ASpicyPerspective #Healthy #Paleo #Vegan #GlutenFree #Vegetarian #ZucchiniChips #OvenRoasted

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.

Best Crispy Baked Zucchini Chips #paleo

How Do You Store Zucchini Chips?

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.

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.

Baked Zucchini Chips #ASpicyPerspective #Healthy #Paleo #Vegan #GlutenFree #Vegetarian #ZucchiniChips #OvenRoasted

See The Recipe Card Below For How To Make Baked Zucchini Chips. Enjoy!

More Healthy Snacks To Try:

Best Crispy Baked Zucchini Chips #paleo
4.84 from 6 votes

Baked Zucchini Chips

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

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

Servings: 8
Nutrition Facts
Baked Zucchini Chips
Amount Per Serving (10 Chips)
Calories 48 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 255mg 7%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 5.2%
Vitamin C 21.3%
Calcium 1.6%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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


  1. 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.

  2. 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. 

  3. 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.
  4. 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.

Recipe Video

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54 comments on “Baked Zucchini Chips

  1. Brendaposted January 14, 2019 at 1:49 pm Reply

    I have tried these several times and failed miserably both times. They are the size of a dime and looked burnt. I followed the directions but, I removed them after 1 hour and 15 mins because they were already hopeless. Any idea what went wrong?

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  4. Jon Quickposted June 23, 2018 at 3:01 pm Reply

    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

    • Sommer Collierposted June 26, 2018 at 12:29 am Reply

      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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  12. Jakeposted October 5, 2017 at 5:36 pm Reply

    I LOVE zucchini I can’t believe I haven’t baked them before. I’m looking forward to trying this out this week.

  13. Denise Novakovicposted September 9, 2017 at 10:01 am Reply

    Can you freeze these?

  14. Jackieposted June 2, 2017 at 3:07 pm Reply

    I made these and they tasted great but they didn’t get crispy. I tried cooking them longer but the burned. Any ideas?

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  18. Anna Wrightposted November 5, 2016 at 2:32 am Reply

    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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  31. allisonposted May 13, 2015 at 3:21 pm Reply

    Any reason why a  Silpat baking sheet wouldn’t work in place of the parchment paper?

    • Sommerposted September 13, 2015 at 5:19 pm Reply

      Hi Allison, it would work just fine!

  32. lisaposted April 9, 2015 at 12:05 am Reply

    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!

  33. Karenposted February 26, 2015 at 6:25 pm Reply

    Have you ever tried to spray with olive oil cooking spray They look really good!

    • Sommerposted March 5, 2015 at 8:06 am Reply

      Hi Karen! Good idea, but just be sure to check that there are no “additives” in the cooking spray. That may effect the browning.

  34. Melissaposted February 23, 2015 at 3:33 pm Reply

    I’ve never seen zucchini chips before! What a great idea!

  35. Nicoleposted February 22, 2015 at 11:47 pm Reply

    Oh, I’ve never tried zucchini chips. They look really crisp and delicious!

  36. Carolineposted February 20, 2015 at 9:03 am Reply

    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!

  37. Mariaposted February 19, 2015 at 5:59 pm Reply

    These look SO good~ we’ll have to give them a try!

  38. Heidi @foodiecrushposted February 19, 2015 at 4:18 pm Reply

    Ahhh, nothing better than a chip with smoked paprika and coarse sea salt.

  39. Emilyposted February 19, 2015 at 3:46 pm Reply

    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!)

  40. Tieghanposted February 18, 2015 at 10:16 pm Reply

    WOW!! These look so incredible perfect!! Must try!

  41. Dorothy @ Crazy for Crustposted February 18, 2015 at 9:13 pm Reply

    These look PERFECT. I need to try them, chips are my downfall!

  42. Naomiposted February 18, 2015 at 10:00 am Reply

    I can’t wait to try this – they won’t last long around me!

  43. Heather Christoposted February 18, 2015 at 9:55 am Reply

    this is brilliant! i have a weakness for salty snacks and this would do the trick!

  44. Briannaposted February 18, 2015 at 9:48 am Reply

    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 :)

  45. Mary | Cooking Reporterposted February 18, 2015 at 9:32 am Reply

    This sounds so divine !!! Next time we do zucchini, this is how we will do it.

  46. Julie @ Table for Twoposted February 18, 2015 at 9:16 am Reply

    LOVE baked zucchini chips!! They’re the best!

  47. Kevin @ Closet Cookingposted February 18, 2015 at 8:35 am Reply

    Those zucchini chips look so nice and crispy and good!

  48. Julie @ Running in a Skirtposted February 18, 2015 at 7:42 am Reply

    YUM! These look great and I love your video!

    • Tom @ Raise Your Gardenposted February 18, 2015 at 1:50 pm Reply

      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.