Oven Baked Zucchini Chips (Paleo, Keto, Vegan, Whole30)

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Love me a good healthy snack, and there’s something satisfying when you get to say ‘and I made it myself!’.  These homemade Oven Baked Zucchini Chips are one of them!  What’s awesome about them is they’re also Paleo, Vegan, Keto,  Whole30… and delicious!

Ingredients

  • 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 desiredGet Ingredients Powered by Chicory

Instructions

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!
Oven Baked Zucchini Chips!



Did you like these Oven Baked Zucchini Chips? Want to bake more healthy veggie chips at home?  Here’s two more you can try!

Oven Baked Zucchini Chips

Oven Baked Zucchini Chips

Ingredients

  • 3 zucchini
  • Olive Oil (or if you are strict paleo, melt down coconut oil and use that instead)
  • Salt, as desired
  • Paprika, as desiredGet Ingredients Powered by Chicory

Instructions

Preheat oven to 250°F.

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

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.

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.)

Place zucchinis on baking sheet without touching each other.

Bake for 30 minutes.

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

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.

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!

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 118 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 201mg Carbohydrates: 7g Fiber: 3g Sugar: 4g Protein: 3g

37 comments

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

    1. 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!

    2. Use a mandolin slicer to get uniform chips. If they’re all the same thickness, they have less of a chance of burning and they will all be done around the same time. Also instead of tossing in oil, I just oil the baking sheet and then flip the slices halfway through, this insures both sides will be coated.

    1. 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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