A Healthy Snack: Baked Zucchini Chips

8 Apr

One of my favorite things to do is to experiment with different ideas to cook or bake. This weekend, I made baked zucchini chips. This is a healthy snack choice and reminds me of that Kale Chips making phase I went through a while back.  Something to take note though, they’re a lot more difficult to make than kale chips, but if they come out right, they are super super tasty!  Here’s how I made these Baked Zucchini Chips:

Baked Zucchini Chips

Baked Zucchini Chips

Baked Zucchini Chips
Baked Zucchini Chips

Prep Time: 5 minutes

Cook Time: 1 hours

  • Zucchinis (1 zucchini makes about a medium sized bowl and was the perfect snack size for 1 person/me!)
  • Olive Oil (or if you are strict paleo, melt down coconut oil and use that instead)
  • Salt, as desired
  • Paprika, as desired


0. Preheat oven to 250°F.

1. Slice zucchinis very thinly, about as thin as you can cut it with a knife (don’t use a mandolin slicer).

Slicing Zucchinis

Slicing Zucchinis

2. Throw the zucchinis in a mixing bowl and sprinkle oil, salt, and paprika in it. Mix it all together gently. Two things to take note here: 1) Make sure you don’t put too much olive oil so that is is soggy. If this happens, your zucchini chips will come out too soggy. 2) Make sure you don’t put too much salt on there because the zucchini will shrink a considerable amount once it is baked.

Zucchinis sliced thin

Zucchinis sliced thin (in a bowl)

3. Line a baking sheet with either aluminum foil or parchment paper (I tried both, and I the parchment paper one worked slightly better for me because it seemed to have sucked out extra oil.)

4. Place zucchinis on baking sheet without touching each other like so:

Baking Zucchini Chips

Zucchini on baking sheet lined with foil

5. Bake for 30 minutes.

6. Take out zucchini chips and check on them. I flipped them over to make sure they were evenly cooked.

7. Bake for another 30 minutes or until crispy (could take up to 45 mins or more depending on how thin zucchinis were sliced and different ovens), but keep an eye on them because if they cook too long, they get over cooked.

8. When crispy, take them out and let them air and cool down for a couple of minutes before you eat them!  Be sure to eat them within an hour or two because they will start losing their crispiness!

Baked Zucchini Chips!

Baked Zucchini Chips!

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14 Responses to “A Healthy Snack: Baked Zucchini Chips”

  1. Annika June 18, 2013 at 5:05 pm #


    I just cant manage to get the zucchini chips right… They are either too slobby or burned… Whats the trick?

    • Tina T. June 21, 2013 at 12:53 pm #

      Hey! Yeah, this one is a bit tricky! If it’s too soggy it’s most likely because it is too oiled up, so you want to cut down on the olive oil, and to keep mine from burning, I pretty much keep a very close eye on it to make sure it doesn’t burn! Other than that, make sure you slice the zucchini real thin!

      • Suzanne Prael April 30, 2014 at 8:32 pm #

        You only need to use 1 Tbsp. Olive Oil, NO MORE!

  2. Heather Mitchell February 18, 2014 at 12:44 am #

    Why shouldn’t we use a mandolin?

    • Jeanettre Voet May 7, 2014 at 8:33 pm #

      I just used a mandolin to make them as I had not read this recipe (I saw one on Facebook) they came out much to thin, although my mandolin adjusts so I think I could make them a good thickness with it.

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