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!
How Many Zucchinis to use?
One medium zucchini makes about a medium sized bowl. This was the perfect snack size for me. So I would go off that as an estimate.
Oven Baked Chips
If you try this recipe, and you love it or just want to try to bake more healthy veggie chips, I have two more you can try:
What you need
- Zucchini
- Olive oil
- Salt, to taste
- Paprika (optional)
How to make Zucchini Chips
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:
- 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.
- 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 like so:
Bake for 30 minutes. Take out zucchini chips and check on them. I flipped them over to make sure they were evenly cooked.
Then, pop it back in the oven and 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!
Oven Baked Zucchini Chips
Ingredients
- 3 medium zucchini
- 2 tablespoon Olive Oil
- 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.
- Throw the zucchinis in a mixing bowl and sprinkle oil, salt, and paprika in it. Mix it all together gently. 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 using tongs flip them over so they bake both sides evenly.
- 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 will get overcooked.
- 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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Reynolds Wrap Aluminum Foil (200 Square Foot Roll) -
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
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AmazonBasics 3-Piece Baking Sheet Set
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McCormick Paprika, 18.4 oz
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Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
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365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 116Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 205mgCarbohydrates: 7gFiber: 3gSugar: 4gProtein: 3g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Alice M. Escobar says
Thank you for sharing such informative information.
clara mcmartha says
These Zuccini chips look tasty. Will try the same.
One doubt. Can we do the same with other vegetables like Bitter Gourd or Eggplants?
TinaTsai says
Hi there! I've never tried making bitter gourd or eggplants this way, so I have no idea - if you try it, let me know how it goes! 🙂
duplicate bill hesco says
Thanks for sharing. Good effort!
Alexander says
That's looks much yummy! Can't wait more to taste it.
David Jhon says
This looks like my kind of Chips. Cannot wait to try it. Thanks, @Tina for sharing!
Juliya says
I love this recipe. This is looking so delicious and amazing. I'm beginner to cooking and learning by reading your articles. Thank you for sharing it.
Brandy B says
I’m wondering why you say to not use a mandolin slicer?
tinatsai says
Hi there! In my experience, mandolin slicers slice it too thin, so they don't turn out well as 'chips'.
Judy border says
Should you place the chips between paper towels to get out the excess moisture before tossing in the crumbs
Amanda says
Y U M M M M M!!! This looks like my kind of Chips. Cannot wait to try it. Thanks Tina for sharing!
Heather Mitchell says
Why shouldn't we use a mandolin?
Jeanettre Voet says
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.
Annika says
Hi!
I just cant manage to get the zucchini chips right... They are either too slobby or burned... Whats the trick?
Tina T. says
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 says
You only need to use 1 Tbsp. Olive Oil, NO MORE!
Kelly says
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.