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These healthy zucchini chips are crispy and, crunchy and perfectly baked. They require just three ingredients and are so easy to customize.
Love savory snacks? Try my veggie chips, parmesan crisps, chicharrones, and shrimp chips next.
Zucchini crisps are my ultimate guilt-free potato chip craving hack. While my family adores my zucchini fries, making them as chips is just so much more fun to eat!
Table of Contents
Why I love this recipe
- Healthy. As far as zucchini recipes go, this one is packed with vitamins and fiber while being very low in calories and carbs. A touch of olive oil provides healthy fat, making them a well-rounded, healthy snack.
- Versatile. I prefer to eat my veggie chips straight out of the bowl, but if you’d like, they work equally well as an appetizer alongside your favorite dipping sauce or crushed on top of a Mediterranean bowl.
- Customizable. I’ll give you the base recipe plus a handful of flavor combinations, so you never have to make them the same way twice.
- Great for meal prep. I like to make these chips on Sunday and then store them for the rest of the week. They pack great, and even the kiddos will look forward to having them in their school lunches!
★★★★★ REVIEW
“OMG, these are so freaking good!! Thank you for sharing!” – DC
Ingredients needed
- Zucchini. The thinner you slice the zucchini, the crispier your chips will be. Look for large zucchini with no soft spots or browning.
- Olive oil. I like the subtle flavor of olive oil spray, but any good quality oil can be used.
- Salt. Just a dash to add flavor.
How to make zucchini chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the zucchini. Slice the zucchini into very thin slices. Using a paper towel or clean kitchen towel, pat the zucchini dry to ensure all excess moisture is removed.
Step 2- Season. Transfer the sliced zucchini into a large mixing bowl. Add the olive oil and salt and toss until the zucchini is lightly coated in oil.
Step 3- Bake. Place the zucchini on the prepared baking sheet in a single layer. Bake for 90 minutes or until crispy and golden brown. Remove them from the oven and allow them to cool completely.
Can I make these in the air fryer?
Yes! While I prefer baking these chips in the oven because I can bake them all at once, you can use an air fryer. Here’s how it’s done:
Place the oiled and seasoned zucchini in a single layer in the air fryer basket and air fry at 400F for 12 minutes, flipping halfway through. Let the chips cool completely. Keep in mind you may have to work in batches to ensure the chips get equally crispy.
Arman’s recipe tips
- Don’t add extra salt. Adding extra salt will draw out too much liquid and soften the chips, so hold off on adding extra salt until the chips are cooked and cooled.
- Serve with a dip. Like ranch dressing, garlic yogurt sauce, eggplant dip, or keep it simple with a little sugar free BBQ sauce or honey mustard.
- Get all the excess moisture. If there’s any moisture left in the zucchini, they won’t get crispy, so make sure to use plenty of paper towels to soak it all up.
- Check often. Everyone’s ovens work differently, so if your oven runs hot, check your chips after the 60-minute mark and every 10 minutes afterward to keep them from burning.
- Use other types of squash. When I don’t have enough zucchini for this recipe, I’ll substitute yellow squash.
- Use a mandolin slicer. While this is certainly optional, I find using a mandolin is a great way to get perfectly even, thin slices.
Flavor variations
- Ranch. Add ½ tablespoon of ranch seasoning and garlic powder.
- Spicy. Mix ½ tablespoon of cayenne pepper and ½ teaspoon of red pepper flakes.
- Cheesy. Sprinkle finely grated parmesan cheese (or nutritional yeast) just before baking the chips.
- Salt and vinegar. Remove the chips from the oven midway through and spritz with white vinegar.
- Barbeque. Add a mix of BBQ spice and smoked paprika.
Storage instructions
To store: Store extra chips in an airtight container at room temperature for up to 2 weeks.
To freeze: Transfer the chips to a freezer-safe container and freeze for up to 3 months. Make sure the bag is completely sealed because if moisture seeps in, the chips will become soft and mushy.
To reheat: To reheat frozen chips, pop them in an air fryer at 200F for 4-5 minutes or in a preheated oven at 250F for 7-8 minutes or until warm.
Frequently asked questions
Your zucchini chips may be soggy if they were cut too thick, not enough moisture was removed, or too much seasoning was added. The best way to get perfectly crisp chips is to cut them using a mandolin, if possible, and only add ½ teaspoon of salt to the zucchini before baking.
While I have not personally tested this recipe using a dehydrator, I see no reason why it wouldn’t work!
I don’t recommend breading the zucchini since they would have to be dipped in liquid for the breading to adhere, which would make them soggy and not crisp at all.
More easy zucchini recipes
Zucchini Chips
Ingredients
Instructions
- Preheat the oven to 115C/225F. Line a large baking sheet with parchment paper.
- Slice the zucchini into very thin slices. Using a paper towel or dish towel, pat the zucchini dry, to ensure all moisture is removed.
- Transfer the zucchini into a large mixing bowl. Add the olive oil and salt and mix well, until the zucchini is lightly oiled.
- Place the zucchini on the lined sheet in a single layer. Bake for 90 minutes, or until crispy and golden brown. Remove from the oven and allow to cool completely.
Notes
Nutrition
Originally published February 2021, updated and republished May 2024
Few weeks ago made this. It was very crispy.
Wow this must be so healthy crips. I can try this as I love zucchini very much!
These are yummy. I cut my zucchini too thin, so that when they were getting browned they were starting to scorch. I pulled them out quickly, let them cool, and they are crispy and really good. Next time I will cut them slightly thicker. Paper thin is too thin.
Nice, you know all rhat you can make this all in microvawe? I tried and good.
This will be my go to snack!
Favorite zucchini chips recipe- SO crispy!!!!
Oven temperature is missing
Thank you from an all day snacker.
OMG these are so freaking good!! Thank you for sharing!
You are so welcome! 😀
Hi!
I’m definitely going to try these. Wouldn’t it be a good idea, though, to drain the zucchini slices of some of their water content before baking by layering them with salt for ½ hour and then rinsing off the salt before dapping dry, adding oil and baking? I imagine that would cut some of the bake time and solve the challenge some people have with making salt stick to the chips.
Thanks for a great website!
All the best, Janne
The problem is that adding salt after these are cooked and cooled means that the salt won’t stick to them. It just falls off and sits in the bottom of the dish.
If you spritz it lightly with cooking spray it can combat that. I found no issues though with it sticking on them.
What oven temp?
All in the recipe card.
Will this recipe work on yellow squash as well as zucchini?
I haven’t tried but feel free to experiment and see- I don’t see why not!