Zucchini Chips

Crispy, Crunchy, Salty... These baked chips are healthy snacking at its best

Zucchini Chips

Deliciously addictive!

Zucchini Chips are one of my favorite snacks and I’ve made them in the past with mixed success.  With all the fresh zucchini this time of year, I thought I’d give it another try!

In the past I’ve tried baking them a long time at low heat, a short time at high heat, a short time at high heat then lowering the oven temp… you get the idea.  They would work great the first time or two and then be a total fail.  Almost by accident I found a method of making them that has worked consistently all summer!

The chips are crisp, flavorful and addictive!  We literally eat them as fast as I make them!

Scroll down for recipe.


Zucchini Chips
Crispy, crunchy, salty, these baked chips are healthy snacking at it best! This recipe is for only 1 zucchini, which yields approximately 30-40 chips. They shrink and you will want more so feel free to at least double or triple as you desire.
Recipe type: Snacks, sides, appetizers
Cuisine: Gluten-Free, Vegan
  • 1 zucchini
  • approximately 1¼ tbsp olive oil
  • 2-3 generous pinches of Kosher salt
  1. Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
  2. Slice Zucchini paper thin (approximately ⅛ inch or 3mm) Try to make them as uniform as possible. (Note: I did not use a mandolin but if you have one, it will definitely be easier to slice them more uniformly)
  3. Lay zucchini in a single layer, not touching, on prepared baking sheet.
  4. Brush zucchini (top side only) with olive oil.
  5. Sprinkle with salt
  6. Bake at 350 degrees for 15 minutes.
  7. Raise oven temperature to 400 degrees and let bake an additional 5-10 minutes, checking after 5 minutes and every few minutes thereafter to remove any that are crisp. Bake time will vary depending on your oven and actual thickness of the zucchini slices.
  8. Let cool and add any additional salt to taste.


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