Oven Baked Zucchini Chips

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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!

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:

Sweet Potato Chips

Kale Chips

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).

Slicing Zucchinis

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.
Zucchinis sliced thin (in a bowl)

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:

Zucchini on baking sheet lined with foil

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!
Oven Baked Zucchini Chips

Oven Baked Zucchini Chips

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • 3 medium zucchini
  • 2 tbsp Olive Oil
  • Salt, as desired
  • Paprika, as desiredGet Ingredients Powered by Chicory

Instructions

  1. Preheat oven to 250°F.
  2. Slice zucchinis very thinly, about as thin as you can cut it with a knife.
  3. 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.
  4. 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.)
  5. Place zucchinis on baking sheet without touching each other.
  6. Bake for 30 minutes.
  7. Take out zucchini chips and using tongs flip them over so they bake both sides evenly.
  8. 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.
  9. 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: 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.

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33 comments

  1. Avatar Heather Mitchell says:

    Why shouldn’t we use a mandolin?

    1. Avatar 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.

  2. 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!

      1. Avatar Suzanne Prael says:

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

    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.

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