Baked Zucchini Chips

If you’re searching for a crunchy, satisfying snack that fits into a healthy lifestyle, look no further than Baked Zucchini Chips. These thin, crisp chips are the perfect alternative to traditional potato chips, offering all the crunch with none of the guilt. Whether you’re into clean eating, watching your carbs, or just trying to sneak more veggies into your diet, this gluten-free, vegan snack has you covered.

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🥒 Why You’ll Love These Baked Zucchini Chips

• ✅ Crispy and Flavorful without deep frying

• ✅ Only 4 main ingredients — no additives or junk

• ✅ Gluten-Free & Vegan for all dietary needs

• ✅ Low-calorie snack perfect for weight loss goals

• ✅ Simple to make — your oven does all the work!

This recipe is perfect for anyone trying to eat clean while still enjoying snack-time satisfaction.

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🍃 Ingredients You’ll Need

Simple pantry staples make this recipe a go-to anytime you have fresh zucchini on hand:

• 2 medium zucchini, thinly sliced

• 1 tablespoon olive oil (or avocado oil)

• ½ teaspoon sea salt

• ½ teaspoon garlic powder

• Optional: Black pepper, smoked paprika, or nutritional yeast for extra flavor

💡 Nutritional yeast is a great vegan option for a cheesy flavor without dairy.

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🛠️ Kitchen Tools

• Mandoline slicer or sharp knife

• Baking sheet

• Parchment paper or silicone baking mat

• Mixing bowl

• Paper towels or clean kitchen towel

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🔪 How to Make Baked Zucchini Chips (Step-by-Step)

Step 1: Slice Zucchini Thin

Use a mandoline for best results. Aim for slices about 1/8-inch thick — thinner slices = crispier chips!

Step 2: Remove Excess Moisture

Lay the slices between paper towels or a clean kitchen towel and press gently to absorb water. Removing moisture helps achieve that perfect crunch in the oven.

Step 3: Season the Zucchini

In a bowl, toss the zucchini slices with olive oil, salt, garlic powder, and any additional seasonings. Mix until evenly coated.

Step 4: Arrange on Baking Sheet

Line a baking sheet with parchment paper or a silicone baking mat. Lay the slices in a single layer without overlapping.

Step 5: Bake Low and Slow

Bake at 225°F (110°C) for 1.5 to 2 hours, flipping halfway through. The low temperature helps them dehydrate slowly, which gives them their crunch.

🔄 Check often in the last 30 minutes — they can go from golden to overdone quickly!

Step 6: Cool and Crisp

Remove from oven and let cool on the baking tray. They will crisp up more as they cool!

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🧂 Flavor Variations

You can easily switch up the flavor profile based on your mood or pantry:

• Spicy Kick: Add chili powder or cayenne pepper

• Herb Lover’s: Sprinkle with dried basil, oregano, or thyme

• “Cheesy” Vegan Chips: Toss with nutritional yeast

• Salt & Vinegar Style: Soak slices in apple cider vinegar for 10 minutes, then dry and bake

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🥗 When to Enjoy Baked Zucchini Chips

Zucchini chips are incredibly versatile! Try them:

• As a clean snack between meals

• On top of salads for a crunchy boost

• Served with dips like hummus or guacamole

• As a light side dish with sandwiches or veggie wraps

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❄️ Storage Tips

How to Store

• Let chips cool completely

• Store in an airtight container at room temperature

• Best enjoyed within 2–3 days for peak crispiness

Re-Crisping Tip

If they get a little soft, pop them back in the oven at 250°F for 5–8 minutes.

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🧠 Frequently Asked Questions (FAQs)

❓Can I make zucchini chips without oil?

Yes! You can omit the oil for an ultra-light version, but they may be slightly less crispy. Try using a light spray of olive oil or skip it altogether if you’re watching fats closely.

❓Why are my zucchini chips soggy?

Common reasons:

• Slices were too thick

• Zucchini wasn’t dried properly before baking

• Oven temp too high or too short bake time

❓Are baked zucchini chips keto-friendly?

Zucchini is naturally low in carbs, and this recipe uses no flour or breading, so yes — these chips are keto- and paleo-friendly.

❓Can I make them in the air fryer?

Absolutely! Air fry at 375°F for about 8–10 minutes, flipping halfway. Use a single layer and cook in batches for best results.

❓Can I use yellow squash instead?

Yes! Yellow squash works just like zucchini and makes for a slightly sweeter chip.

✍️ Final Thoughts

These Baked Zucchini Chips are proof that eating clean doesn’t have to mean sacrificing crunch or flavor. Made with just a handful of ingredients and packed with goodness, they’re the kind of snack you’ll feel good about reaching for. Whether you’re meal prepping, watching your carbs, or just need a tasty way to use up extra zucchini, this recipe belongs in your regular rotation.