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Easy Baked Zucchini Chips Recipe

If you’re like me and find yourself and your kids reaching for salty snacks like chips and crackers, these zucchini chips are a great solution. They’re easily made in the oven with your choice of seasonings and baked to perfection.

All you need to make these chips are a couple of zucchinis, a large baking sheet, parchment paper, and your choice of seasonings. It’s a super simple recipe and a healthier swap for regular potato chips.

small bowl of zucchini chips

How to Make Zucchini Chips

We let the oven work its magic to turn sliced zucchini into crispy, delicious little things. Here’s how to make them: 

  1. Prep
    Preheat the oven to 225F and line a baking sheet with parchment paper. 
  2. Slice paper-thin
    Using a mandolin or chef’s knife, thinly slice the zucchini into ⅛-inch thick slices. This is easy to do with a mandolin, but give yourself some grace if you’re using a knife. 
  3. Extract the moisture
    Place the slices onto a paper towel and sprinkle with salt. Cover with an additional paper towel and allow the zucchini to sit for 10 minutes. 
  4. Add your seasonings
    Lay the zucchini onto the baking sheet in an even layer. Use two baking sheets if necessary. Brush the olive oil over the zucchini then sprinkle with seasonings. 
  5. Bake until crispy
    Bake for 2 hours or until the zucchini chips are crisp and golden. 
  6. Time to dip
    Remove the zucchini from the oven and allow to cool before serving. As they cool they will further crisp up. Enjoy them as is or serve with your favorite dip. 

Watch this quick video to see the baked zucchini come together step-by-step.

Store in an airtight container for up to 1 week, after baking and cooling. Adding a paper towel will help keep them dry and crisp. 

Zucchini chips make a great addition to the lunchbox, including any of these 101 Packed Lunch Ideas. There are a variety of recipes to choose from, like sandwiches, wraps, power bowls, and bento boxes, and a side of baked zucchini chips will help make the lunch complete! 

How Long to Bake Zucchini Chips

Zucchini chips need to bake low and slow. This gives enough time for any excess moisture to evaporate and the zucchini to get crispy without burning. In a 225F, which is about the temperature of a dehumidifier, it takes around 2 hours. 

You’ll know the chips are ready when they are golden in some spots and crispy to the touch. 

side by side images of zucchini slices on a sheet pan before and after baking

If you want to speed up the process, try making these zucchini chips in the air-fryer. It takes about 30 minutes, and they have that roasted, air-fryer flavor. 

Crispy Zucchini Chips

Here are a few simple tips to ensure those zucchini chips turn out nice and crisp. 

Don’t overseason
Too many spices and seasonings will cause the chips to wilt. 

Give them space
Crowding the slices onto the baking sheet causes them to sweat, and you guessed it, that means steamed zucchini, not chips. 

Don’t skip the salting step
Salting the uncooked zucchini slices and pressing between paper towels will help extract moisture, so they crisp up nicely in the oven. 

person pulling a zucchini chip out of a small bowl

Zucchini Chip Seasonings 

You can season these zucchini chips any way you like, whether it’s plain ole salt and pepper or one of the seasoning blends below. Remember not to use too much seasoning; ½ teaspoon should be plenty.

  • Everything but the Bagel
  • Taco Seasoning
  • Parmesan cheese
  • Italian Seasoning
  • BBQ rub
  • Creole seasoning

How to Serve Zucchini Chips

Now that you have a healthier chip, you can also enjoy them with your favorite dip. Below are a few ideas to serve with these zucchini chips while keeping it light: 

  • Homemade Ranch
  • Hummus
  • Creamy Avocado Dip
  • Easy Guacamole
  • Homemade Salsa
Print

Baked Zucchini Chips

Print Recipe
Pin Recipe

★★★★★

4.5 from 2 reviews

These zucchini chips are baked in the oven and make a delicious salty snack that’s healthier than potato chips. 

  • Author: MOMables.com
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 20 chips

Ingredients

  • 1 medium zucchini
  • 1 tablespoon olive oil
  • Salt and other seasonings to taste

Instructions

  1. Preheat the oven to 225F and line a baking sheet with parchment paper and set aside.

  2. Using a mandoline or a knife, thinly slice the zucchini. The thinner the slices, the better they’ll crisp up in the oven.

  3. Lay the slices evenly onto sheets of paper towels, then sprinkle the tops with salt. Use no more than ¼ teaspoon total for all the slices.

  4. Allow the slices to sit for about 10 minutes. This will help draw out the liquid. 

  5. After 10 minutes, blot the slices dry with additional paper towels to remove the excess moisture.

  6. Lay the slices evenly on the baking sheet (you may need to use more than one pan, depending on how large your zucchini is).

  7. Brush the olive oil evenly over the tops of the slices, then sprinkle with your seasonings of choice. Be careful not to use too much because you already salted the slices, and they will shrink when baking.

  8. Bake for about 2 hours, or until they’ve reached your desired crispiness.

  9. Remove from the oven and allow to cool prior to serving. 

Equipment

101 Packed Lunches

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baking sheet

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Nutrition

  • Serving Size: 10 chips
  • Calories: 31
  • Sugar: 4 g
  • Sodium: 303.9 mg
  • Fat: 0.9 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.1 g
  • Fiber: 1.6 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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Reader Interactions

Comments

  1. Carol

    February 28, 2018 at 4:32 am

    Do you have to refrigerate them when storing after baking them? I want to use them for snacks at work.

    Reply
    • MOMables - Laura

      March 01, 2018 at 4:30 pm

      No, they are dehydrated. Just store in a zip bag. Enjoy!

      Reply
  2. Yumi

    February 21, 2016 at 2:23 pm

    I tried with Zucchini and Kale but both came out soggy. I never could make crispy.

    Could you give me tips to how to make crispy please.

    Reply
    • MOMables

      February 23, 2016 at 1:15 am

      Hi! You could try baking for the amount of time given, then bumping up the temperature higher until they’re crispy.

      Reply
  3. Denise S

    January 09, 2016 at 1:10 pm

    Loved these! What great way to eat zucchini. I hate soggy zucchini so this was awesomely. I cooked on higher temp (400 convection roast) so it only took about 25 mins.

    Reply
    • MOMables

      January 11, 2016 at 9:13 pm

      So glad you liked these, Denise!

      Reply
  4. Ms Match

    June 24, 2015 at 6:10 pm

    425 degrees for 30 min works better for me than the low temp at 2 hrs… just saying

    Reply
  5. Shivee

    November 06, 2014 at 2:53 am

    Okay, I just made these in the oven and mine all stuck to the trays I cannot get them to come off in one piece they are stuck…any suggestions? (otherwise I have to toss them)

    Reply
    • MOMables

      November 10, 2014 at 1:24 pm

      Did you line your pan with parchment paper? they don’t stick to parchment paper.

      Reply
  6. khedma

    October 23, 2014 at 12:22 pm

    Looks amazing, and easy to do, i will try to make zucchini today i have never tried it before. Thanks for the recipe.

    ★★★★

    Reply
    • MOMables

      October 23, 2014 at 2:34 pm

      enjoy!

      Reply
  7. Angel

    August 26, 2014 at 8:23 am

    These came out perfect initially, crispy and flavorful. Problem is I made them last night and had to store them after cooling. They are limp and crispless now, so sad! Any way to save them? I may just toss them back and serve hot while the kids are awake. I had so wanted to bring them to our picnic outing!

    Reply
    • MOMables

      August 26, 2014 at 12:29 pm

      I have to say that these are best when consumed after being made. Also, making sure your zucchini is fully dried helps. the limpness is due to moisture too.

      Reply
  8. Emma

    August 02, 2014 at 9:06 pm

    Hi, I’m just wondering if we are using farenheit or celcius temps?

    Reply
    • MOMables

      August 03, 2014 at 9:30 pm

      Farenheit.

      Reply
  9. Alba

    May 07, 2014 at 2:43 pm

    I just made these and wanted to say that they are awesome! They really have a crunch to them, and tasted remarcably like the true thing.
    The only problem that I can see is that just one zucchini is gone really fast!

    Reply
  10. Katie

    April 28, 2014 at 10:20 am

    We already gobble up Kale chips, it will be nice to add these to the rotation, thanks.

    I have seen a few recipes for cauliflower used as chicken nugget replacements, some of them with a buffalo sauce on them, a replacement for buffalo wings. We’ve tried a few of those recipes, but none of them have resulted in a crispy exterior of the cauliflower. Any tips or ideas? Most of them called for cooking hot and fast, maybe low and slow would be the way to go?

    Reply
    • MOMables

      April 28, 2014 at 10:59 am

      I don’t know Katie. I would have to test the particular recipe. My guess is that there was nothing on the outside to coat it and make them “crispy”

      Reply
  11. marie

    April 28, 2014 at 6:39 am

    Have you ever tried using a dehydrator instead?

    Reply
    • MOMables

      April 28, 2014 at 10:06 am

      No, I’m sorry Marie. This recipe was developed for those of us who don’t have a dehydrator.

      Reply
  12. shan

    April 25, 2014 at 6:49 pm

    Will they only last 2-3 days? Could you freeze them or vaccum seal them to make them last longer?

    Reply
    • MOMables

      April 25, 2014 at 10:40 pm

      unfortunately not. these are meant to eat fresh. sorry!

      Reply
  13. Matt Robinson

    April 24, 2014 at 10:33 am

    I too have passed my love of chips along to my boys unfortunately, so I love this idea. And since we love zucchini, I can’t wait to try these with several different seasonings. Thanks!

    ★★★★★

    Reply
    • MOMables

      April 24, 2014 at 11:36 pm

      Thanks Matt! I can’t get enough zucchini… sooooo versatile!

      Reply

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