Crispy Zucchini Chips

There’s something irresistible about the crunch of a good chip — and with these Crispy Zucchini Chips, you get all the satisfying crispiness without the carbs, excess oil, or guilt. Whether you’re looking to snack smarter, use up summer zucchini, or impress guests with a veggie-based appetizer, this oven-baked recipe delivers big on flavor and crunch.

These homemade chips are a healthy alternative to store-bought potato or corn chips. And the best part? They’re incredibly easy to make with just a few simple ingredients.

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🌿 Why You’ll Love These Crispy Zucchini Chips

• Crispy Texture Without Frying

• Naturally Gluten-Free & Low-Calorie

• Easy to Bake in the Oven – no air fryer or dehydrator needed

• Perfect for Dipping or Solo Snacking

• Great Way to Use Up Garden Zucchini

Bonus: They’re kid-approved, adult-approved, and diet-flexible — suitable for clean eating, gluten-free, vegetarian, and low-carb diets.

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🧾 Ingredients

All you need are a handful of wholesome ingredients to make the perfect zucchini chips:

• 2 medium zucchinis, thinly sliced (about 1/8 inch thick)

• 1 tablespoon olive oil

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon smoked paprika (optional, for a smoky kick)

• Sea salt, to taste

• Black pepper, to taste

• 1–2 tablespoons grated Parmesan (optional for a savory crisp, omit for dairy-free)

🧀 To make it vegan or dairy-free, skip the Parmesan or use nutritional yeast instead for a cheesy flavor.

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🔧 Equipment You’ll Need

• Mandoline slicer or sharp knife

• Paper towels or a clean kitchen towel

• Baking sheet

• Parchment paper or silicone baking mat

• Wire cooling rack (optional but recommended for extra crispiness)

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👩‍🍳 How to Make Crispy Zucchini Chips

Step 1: Slice the Zucchini

Use a mandoline to slice zucchini into thin, uniform rounds — around 1/8 inch thick or thinner. Uniformity is key to even baking and crispiness.

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Step 2: Remove Moisture

Zucchini is high in water content, so removing moisture is critical:

• Spread the slices on paper towels or a clean towel.

• Sprinkle lightly with sea salt.

• Let sit for 10–15 minutes to draw out moisture.

• Pat dry thoroughly with a second towel.

💡 This step helps the chips crisp up instead of steaming during baking.

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Step 3: Season and Toss

In a mixing bowl, combine zucchini slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add Parmesan if using.

Toss gently to coat each chip evenly with seasoning.

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Step 4: Arrange and Bake

• Preheat oven to 250°F (120°C) — a low temperature allows for slow dehydration and crispiness.

• Line a baking sheet with parchment paper or a silicone mat.

• Lay the zucchini slices in a single layer, not touching.

• For maximum crisp, place a wire cooling rack on top of the tray and arrange chips on that (optional).

Bake for 1.5 to 2 hours, flipping once halfway through. Chips should be dry and golden brown.

⏱️ Check near the end — some chips will crisp faster than others.

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Step 5: Cool and Crisp

Remove from oven and let chips cool on the tray or a cooling rack. They will crisp up further as they cool. Enjoy immediately or store for later!

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🧂 Flavor Variations

Zucchini chips are a blank canvas — here are a few delicious twists:

• Lemon Herb: Add dried thyme, rosemary, and a bit of lemon zest

• Spicy Chili Lime: Toss with chili powder and a squirt of lime juice (after baking)

• Cheesy Vegan: Use nutritional yeast instead of cheese

• BBQ: Add smoked paprika, cumin, and a hint of coconut sugar

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🥗 Serving Suggestions

• Snack Bowl Staple: Serve in place of regular chips

• Dip It: Perfect with hummus, guacamole, tzatziki, or ranch

• Side Dish: Pair with grilled chicken, veggie burgers, or wraps

• Party Platter Favorite: Add to an appetizer tray with olives, veggies, and healthy dips

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📦 Storage Tips

• Store cooled chips in an airtight container lined with a paper towel to absorb moisture.

• Keep at room temperature for up to 3 days.

• If they lose crispness, reheat in a 250°F oven for 5–8 minutes to restore crunch.

❄️ Freezing is not recommended due to the water content in zucchini.

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🧠 FAQs About Crispy Zucchini Chips

❓Why are my zucchini chips soggy?

This is usually due to:

• Skipping the moisture removal step

• Slicing too thick

• Baking at too high a temperature

• Overcrowding the tray

❓Do I need a dehydrator or air fryer?

Nope! This recipe is designed for a standard oven — no extra gadgets required.

❓Can I make these chips oil-free?

Yes! The chips will still bake well without oil, though they may be less golden. Try using a light spray of oil for better crisp without heavy fats.

❓Can I use yellow squash instead?

Absolutely. Yellow squash works the same way and offers a slightly different flavor.

❓Are zucchini chips keto-friendly?

Yes! If you omit or carefully measure the Parmesan, these chips are naturally low in carbs and perfect for keto and low-carb lifestyles.

✍️ Final Thoughts

These Crispy Zucchini Chips are more than just a healthy snack — they’re an addictively crunchy, guilt-free alternative to store-bought chips. Whether you’re trying to eat cleaner, reduce carbs, or just enjoy more vegetables, this recipe is simple, satisfying, and super snackable.

With just a few ingredients and your oven, you can transform humble zucchini into a crunchy treat that’s sure to disappear fast — so make a double batch if you can!