These Oven Baked Zucchini Chips are such a fun, healthy snack - light, crispy, and surprisingly addictive. They're also naturally Paleo, Vegan, Keto, and Whole30-friendly. And honestlyā¦ there's something extra satisfying about saying, "I made my own veggie chips!"
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Why You'll Love These Zucchini Chips
- A healthier alternative to store-bought chips
- Just 3-4 simple ingredients
- Works for multiple diets (Paleo, Keto, Whole30, Vegan)
- Easy to customize with seasoning
- Great way to use up extra zucchini
How Many Zucchinis to use?
One medium zucchini makes about one small-medium bowl of chips - a perfect single-serve snack. If you're making these for more than one person, plan on 1 zucchini per person.
How to make Oven Baked Zucchini Chips (Step by Step)
First gather your ingredients:
- 1 medium zucchini
- 1-2 teaspoons olive oil
- Salt, to taste
- Paprika (optional)
Preheat your oven to 250Ā°F.
Slice the zucchini as thin as you can with a sharp knife. (Avoid using a mandolin - these chips turn out better with hand-sliced pieces.)
Place the zucchini slices in a mixing bowl. Add olive oil, salt, and optional paprika. Toss gently to coat.
Tips to avoid sogginess:
- Don't use too much oil - a very light coating works best.
- Go light on the salt - the slices shrink a lot when baked.
Line a sheet pan with parchment paper or foil. Place the slices in a single layer without overlapping.
Bake for 30 minutes, then check and flip each piece. Return to the oven and bake another 30-45 minutes, or until crisp. Time will vary depending on slice thickness and your oven, so keep an eye on them.
Let the chips cool for a few minutes - they crisp up more as they cool. These are best eaten within 1-2 hours before they soften again.
FAQ
How do I store zucchini chips?
These chips are best eaten fresh since they lose crispiness quickly. If you absolutely need to store them, let them cool completely and place them in a paper-towel-lined airtight container. They may stay crisp for a few hours but usually soften by the next day.
How do I re-crisp zucchini chips?
Place the chips back in the oven at 250Ā°F for 5-10 minutes until they dry out again. Watch closely so they don't burn.
Why did my zucchini chips come out soggy?
This usually happens if:
- The slices were too thick
- Too much oil was used
- The slices overlapped on the baking sheet
- The oven temperature was too high
- The zucchini itself was very moist
Blotting the slices with paper towels before seasoning helps remove excess moisture.
Can I use a mandolin slicer?
It's not recommended, because mandolin-sliced zucchini usually releases more moisture and tends to turn soggy. Hand-cut slices dry out better and get crispier.
Can I make these in an air fryer?
Yes. Air fry at 250-275Ā°F for 15-25 minutes, flipping halfway. Air fryers cook faster, so keep an eye on them to avoid burning.
Can I use yellow squash instead?
Absolutely. Yellow squash works similarly, though it may take a little longer to crisp since it can be slightly softer/wetter than zucchini.
Oven Baked Zucchini Chips Recipe
These healthy homemade zucchini chips are light, crispy, and surprisingly addictive. Made with just a few simple ingredients, theyāre a great Paleo, Keto, Whole30, and Vegan-friendly snack ā perfect when you want something crunchy but lighter than regular chips.
Ingredients
- 1 medium zucchini
- 1ā2 teaspoons olive oil
- Salt, to taste
- Paprika (optional)
Instructions
- Preheat oven to 250Ā°F.
- Slice the zucchini as thinly as possible with a sharp knife (avoid mandolin ā it can make chips watery).
- Place slices in a bowl and gently toss with olive oil, salt, and paprika if using.
- Line a baking sheet with parchment paper (best for absorbing moisture).
- Arrange zucchini slices in a single layer without overlapping.
- Bake for 30 minutes, then flip each piece.
- Bake for another 30ā45 minutes, or until crisp.
- Let chips cool for a few minutes ā they crisp up more as they cool.
- Enjoy immediately for best crunch!
Notes
- Use a very light amount of oil, too much makes the chips soggy.
- Salt lightly, because the chips shrink as they bake.
- Thickness of slices greatly affects the cooking time - thinner = crispier, faster.
- Best eaten right away; zucchini has high moisture, so chips soften over time.
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
-
Fine Ground Celtic Sea Salt ā (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: 1 Serving Size: 1Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 10mgCarbohydrates: 9gFiber: 4gSugar: 6gProtein: 4g
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.
More Delicious Zucchini Recipes
- Chicken Zucchini Stir Fry - Marinated chicken stir-fried with sliced zucchini in a tasty, savory sauce... quick and delicious!
- Steak Zucchini Stir Fry - Tender marinated steak stir-fried with zucchini and garlic in a flavorful sauce.
- Oven Roasted Mushrooms and Zucchini - A simple, flavorful roasted veggie dish that browns beautifully in the oven.
- Oven Roasted Zucchini Chunks - An easy and yummy roasted zucchini side dish - perfect for weeknights.
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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! š
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
Iām 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.