Easy Oven-Baked Zucchini Chips

Crispy, light, and full of flavor, these oven-baked zucchini chips are one of the easiest side dish recipes to make when a snack craving strikes. They pair perfectly with dips and sauces, turning simple zucchini into something surprisingly irresistible.

Zucchini is one of those ingredients that can be used in countless ways, from zucchini boats to zucchini cakes. But these baked zucchini chips stand out for their irresistible texture and snack-worthy appeal. It’s hard to believe such a simple vegetable can turn into crispy chips straight from the oven.

While they aren’t meant to replace traditional potato chips, they make a great alternative when looking for something a little different. They deliver plenty of crunch while letting the natural flavor of zucchini shine through.

Another reason to love this recipe is its simplicity. These chips are naturally gluten-free, vegan, paleo-friendly, and keto-friendly, fitting into a variety of eating styles while keeping the ingredient list refreshingly short.

The next time there’s an abundance of zucchini waiting to be used, these crispy chips are an easy solution. They’re simple to make, easy to customize, and perfect for snacking any time of day.

Only three ingredients are needed to get started: zucchini, olive oil, and kosher salt. Additional seasonings or flavored salts can be added if desired, but the basic combination is all it takes to create a crisp and flavorful batch of zucchini chips.

When choosing zucchini, look for one that is large enough to slice easily but not overly large. Smaller, well-sized zucchini tend to work best for achieving the texture and consistency that make these chips so enjoyable.

Easy Oven-Baked Zucchini Chips

No Ratings

Print

Crispy, light, and full of flavor, these oven-baked zucchini chips are one of the easiest side dish recipes to make when a snack craving strikes. They pair perfectly with dips and sauces, turning simple zucchini into something surprisingly irresistible.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 large zucchini
• 2 tablespoon olive oil
• Kosher salt

Instructions

1. Preheat the oven to 225°F (107°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Using a mandoline or a sharp knife, slice the zucchini into thin, even rounds.
3. Arrange the zucchini slices between layers of paper towels and gently press to remove excess moisture. This helps the chips crisp up more efficiently during baking.
4. Place the zucchini slices in a single layer on the prepared baking sheets, positioning them close together but without overlapping.
5. Pour the olive oil into a small bowl and use a pastry brush to lightly coat each zucchini slice.
6. Lightly sprinkle the zucchini with salt. Be careful not to over-season, as the slices will shrink considerably while baking and the flavor will become more concentrated.
7. Bake for 2 hours or longer, until the zucchini chips are lightly browned, dry, and crisp.
8. Allow the chips to cool completely on the baking sheets before serving.

Notes

• Store the cooled zucchini chips in an airtight container for up to 3 days.

Please leave a star rating and comment to let us know how you liked this recipe!