This Oven Roasted Zucchini Chunks (aka courgette) is another one of those side dishes that's really easy to make and at the same time yummy!  I love recipes like this because though sometimes I love going all out to make dinner, there are other times I am just really lazy and want to relax!

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• How to cook Oven Roasted Zucchini Chunks
• Storage & Handling
• FAQ
• Why You'll Love These Zucchini Chips
• How Many Zucchinis to use?
• How to make Oven Baked Zucchini Chips (Step by Step)
• FAQ
• Oven Baked Zucchini Chips Recipe
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In this recipe, I bake the zucchini in chunks. I prefer it this way as each bite can be crunchy and juicy at the same time! You could also cut them in slices, but you may need to adjust the temperature or timing if so.

Zucchini is good for you! It is rich in many nutrients including Vitamin A, Vitamin C, and Vitamin K. It's also high in antioxidants which provides various health benefits. It also is good for your digestion, heart and eyes!

How to cook Oven Roasted Zucchini Chunks

First, gather your ingredients:

• 3 medium zucchinis (aka courgette)
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt, as desired

Preheat oven to 450°F.

Cut the zucchinis in to chunks.

In a medium sized bowl, mix the olive oil, paprika, garlic powder, and salt.

Throw the zucchinis in there and mix it all up to make sure the zucchinis are well coated with the mixture.

Place chunks on a baking pan (I usually line with aluminum foil first for an easy clean up later).

Bake in oven for 15 minutes, and then you're done!

Storage & Handling

• Fridge: Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the oven at 350°F for about 5-7 minutes, or in an air fryer for 3-4 minutes to help bring back some crispness. The microwave works too, but the zucchini will be softer.
• Freezing: I don't recommend freezing roasted zucchini chunks - they tend to get mushy once thawed. If you must freeze, undercook them slightly so they're firmer after reheating.
• Meal prep tip: Cut the zucchini ahead of time and store in the fridge (uncooked) for up to 2 days, then season and roast when ready to serve.

FAQ

Can I cut the zucchini in slices instead of chunks?
Yes! Just adjust the baking time - slices will cook faster, so check them after about 10-12 minutes.

Can I use yellow squash instead?
Definitely. Yellow squash roasts similarly to zucchini and will give you a nice color mix if you use both.

How do I make these extra crispy?
Make sure the zucchini is patted dry before seasoning, and don't overcrowd the baking pan. For even more crispness, you can broil for 1-2 minutes at the end.

Can I change up the seasonings?
Of course! Try Italian seasoning, lemon pepper, or even a sprinkle of parmesan cheese in the last few minutes of baking.

Is this recipe vegan and gluten-free?
Yes - as written, it's naturally vegan and gluten-free.

Home > Food > Paleo Recipes

Oven Baked Zucchini Chips

Published: Apr 8, 2013 · Modified: Nov 24, 2025 by TinaTsai · This post may contain affiliate links · 17 Comments
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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 honestly… there's something extra satisfying about saying, "I made my own veggie chips!"

Jump to:

• Why You'll Love These Zucchini Chips
• How Many Zucchinis to use?
• How to make Oven Baked Zucchini Chips (Step by Step)
• FAQ
• Oven Baked Zucchini Chips Recipe
• More Delicious Zucchini Recipes
• Pin for later!

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.

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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 250°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 250°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 250-275°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

Yield: 1 serving

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

These healthy homemade zucchini chips are light, crispy, and surprisingly addictive. Made with just a few simple ingredients, they're a great Paleo, Keto, Whole30, and Vegan-friendly snack - perfect when you want something crunchy but lighter than regular chips.

4.6 Stars (14 Reviews)PrintSaved

Ingredients

• 1 medium zucchini
• 1-2 teaspoons olive oil
• Salt, to taste
• Paprika (optional)

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Instructions

1. Preheat oven to 250°F.
2. Slice the zucchini as thinly as possible with a sharp knife (avoid mandolin - it can make chips watery).
3. Place slices in a bowl and gently toss with olive oil, salt, and paprika if using.
4. Line a baking sheet with parchment paper (best for absorbing moisture).
5. Arrange zucchini slices in a single layer without overlapping.
6. Bake for 30 minutes, then flip each piece.
7. Bake for another 30-45 minutes, or until crisp.
8. Let chips cool for a few minutes - they crisp up more as they cool.
9. 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.

• Reynolds Wrap Aluminum Foil (200 Square Foot Roll)
• Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
• AmazonBasics 3-Piece Baking Sheet Set
• McCormick Paprika, 18.4 oz
• 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
• 365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz

Nutrition Information:

 Yield: 1 Serving Size: 1
Amount 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.

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© TinaTsai

Cuisine: American / Category: Veggies

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• 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 Baked Zucchini Chips - An easy and yummy roasted zucchini chips that's a healthy snack!

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