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My healthy baked zucchini chips are crispy and crunchy, requiring barely any preparation. They need just three ingredients and are so easy to customize. Oven and air fryer options.
Zucchini crisps are my ultimate guilt-free hack for satisfying my potato chip craving. While my family adores my zucchini fries, making them as chips is just so much more fun to eat!
They are healthy and need just a touch of oil. They are super crispy and light, with a satisfying crunch. We love them on their own, but pair them with a dipping sauce if you prefer.
Table of Contents
Why I love this recipe
- Healthy. These are low in calories and carbs, and packed with fiber.
- 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 or crushed on top of a Mediterranean bowl.
- Customizable. I’ll provide you with the base recipe, along with a few flavor combinations.
- 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!
Love savory snacks? Try my veggie chips, parmesan crisps, chicharrones, and shrimp chips next.
★★★★★ REVIEW
“We love these zucchini chips as a guilt-free snack or alternative to potatoes. The zucchini turned out SO crispy and not soggy.” – DC
Key Ingredients
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Slice the zucchini into very thin slices.
Step 2- Drain. Using a paper towel or clean kitchen towel, pat the zucchini dry to ensure all excess moisture is removed.
Step 3- Season. Add the olive oil and salt and toss until the zucchini is lightly coated in oil. Place the zucchini on the prepared baking sheet in a single layer.
Step 4- Bake for 30 minutes or until crispy and golden brown.
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.
- 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 oven works differently, so if your oven runs hot, check your chips after the 30-minute mark and every 10 minutes thereafter to prevent 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.
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 200°F for 4-5 minutes or in a preheated oven at 250°F 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 achieve perfectly crisp chips is to cut them using a mandolin, if possible, and add only ½ teaspoon of salt to the zucchini before baking.
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
If you tried this Zucchini Chips recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Crispy Baked Zucchini Chips
Video
Ingredients
- 2 large zucchini
- 1 tablespoon olive oil or any good quality oil
- 1/2 teaspoon salt * See notes
Instructions
- Preheat the oven to 200C/400F. 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 30 minutes, or until crispy and golden brown. Remove from the oven and allow to cool completely.
Notes
- 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.
- 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.
Nutrition
Originally published February 2021, updated and republished April 2025
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!