Crispy Baked Zucchini Chips: A Light and Addictive Snack Option

When I’m craving something crunchy but still want to keep it light and wholesome, I make these crispy baked zucchini chips. Thinly sliced zucchini rounds are seasoned and baked until golden and crisp, making them the perfect guilt-free snack or side dish. They’re simple, satisfying, and incredibly easy to love.

Why You’ll Love This Recipe

I love this recipe because it turns humble zucchini into something I actually want to snack on non-stop. These chips are baked, not fried, but still deliver the satisfying crunch I look for in a chip. They’re customizable with my favorite seasonings, great for dipping, and work as a side dish, snack, or healthy appetizer. Best of all, they’re naturally low-carb and gluten-free.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini (medium-sized)

• Olive oil

• Salt

• Black pepper

• Garlic powder

• Paprika or smoked paprika (optional)

• Grated Parmesan (optional for extra crispiness)

Directions

1. I start by preheating the oven to 225°F (110°C) and lining a baking sheet with parchment paper.

2. I slice the zucchini into thin, uniform rounds—about 1/8 inch thick—using a sharp knife or mandoline.

3. I lay the slices out on a paper towel, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out excess moisture.

4. After blotting them dry, I toss the slices in olive oil and my chosen seasonings.

5. I arrange them in a single layer on the prepared baking sheet, making sure they don’t overlap.

6. I bake them low and slow for 1.5 to 2 hours, flipping halfway through, until they’re golden and crisp.

7. Once out of the oven, I let them cool for a few minutes—they’ll crisp up even more as they sit.

Servings and timing

This recipe makes about 2 servings as a snack or side.
It takes me around 15 minutes to prep and 1.5 to 2 hours to bake, depending on thickness and moisture. I plan for about 2 hours total.

Variations

• I switch up the flavor by using ranch seasoning, chili powder, or Italian herbs.

• For a cheesy version, I sprinkle Parmesan before baking.

• I sometimes use an air fryer to speed things up and still get great crunch.

• Adding a light dusting of cornmeal before baking helps if I want even more texture.

Storage/reheating

I store leftover chips in an airtight container at room temperature for up to 2 days. If they lose crispness, I pop them back in a 250°F oven for a few minutes to re-crisp. I avoid refrigerating them—it makes them soggy.

FAQs

Can I use a different type of squash?

Yes, I’ve used yellow squash the same way, and it works great. Just slice it thin and follow the same method.

Why aren’t my chips crispy?

They may be too thick or still holding too much moisture. I make sure to salt and blot them well before baking and slice them evenly.

Can I fry these instead of baking?

I’ve tried pan-frying thin slices, and it works if I want a quicker, crispier result—but I prefer baking for a lighter option.

Do I need a mandoline?

Not at all. A sharp knife works fine—I just take my time to keep the slices consistent in thickness.

Are these good for dipping?

Absolutely. I love dipping them in hummus, tzatziki, or even a yogurt-based ranch dip.

Conclusion

Crispy zucchini chips are one of my favorite smart snacking solutions. They’re simple to make, endlessly adaptable, and satisfy that craving for something crunchy without going overboard. Whether I’m making a batch for movie night or pairing them with a healthy lunch, they always disappear fast.

Crispy Baked Zucchini Chips: A Light and Addictive Snack Option

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 1.5–2 hours
• Total Time: 2 hours
• Yield: 2 servings
• Category: Snack, Side Dish, Appetizer
• Method: Baking (oven-dried)
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Crispy Baked Zucchini Chips are a healthy, low-carb snack made with thinly sliced zucchini rounds baked until golden and crunchy. Seasoned to perfection and optionally topped with Parmesan, these addictive chips are perfect for guilt-free snacking, dipping, or serving as a wholesome side.

---

Ingredients

• Medium zucchini
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Paprika or smoked paprika (optional)
• Grated Parmesan (optional, for extra crispiness)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Slice zucchini into 1/8-inch-thick rounds using a mandoline or sharp knife.
3. Lay slices on paper towels, sprinkle lightly with salt, and let sit for 10–15 minutes.
4. Blot zucchini dry, then toss with olive oil and seasonings.
5. Arrange slices in a single layer on baking sheet, ensuring they don’t overlap.
6. Bake for 1.5 to 2 hours, flipping halfway, until golden and crisp.
7. Let cool slightly before serving; chips will crisp further as they sit.

---

Notes

• Use ranch seasoning, Italian herbs, or chili powder to vary flavor.
• Sprinkle with Parmesan before baking for a cheesy twist.
• Air fryer version cuts time and still yields great crunch.
• Dusting with cornmeal adds texture and helps absorb moisture.
• Don’t refrigerate—store at room temperature to preserve crispness.