Crispy Zucchini Chips Recipe

Crispy Zucchini Chips are a wholesome and tasty snack made from thinly sliced zucchini seasoned to perfection and baked until golden and crunchy. Whether you’re looking for a healthy alternative to potato chips or a creative way to use up fresh zucchini, this recipe delivers crisp, savory satisfaction in every bite.

Why You’ll Love This Recipe

• Healthy alternative to traditional chips
• Simple, budget-friendly ingredients
• Naturally low-carb and keto-friendly
• Perfect for snacking, sides, or appetizers
• Oven or air fryer friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchini
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 to 1 teaspoon fine sea salt, divided

Directions

this recipe

1. Slice the zucchini: Wash and dry zucchini, then slice into thin, even rounds (about 1/8 inch thick). A mandoline slicer helps with uniformity.
2. Salt and drain: Lay slices in a colander, sprinkle with about 1/2 teaspoon salt, and let sit for 30 minutes to draw out moisture. Rinse, then pat dry thoroughly.
3. Preheat oven: Preheat to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
4. Season: Toss zucchini slices in olive oil, garlic powder, onion powder, paprika, oregano, remaining salt (to taste), and black pepper.
5. Arrange and bake: Place zucchini in a single layer on the baking sheets without overlapping. Bake for 12 minutes, flip, and bake another 5–8 minutes until crisp and golden.
6. Cool: Remove chips as they become done to avoid burning. Let them cool slightly on the pan; they’ll crisp up more as they cool.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Cheesy chips: Sprinkle with grated Parmesan before baking for extra flavor
• Spicy: Add cayenne pepper or chili flakes
• Breaded: Dip in egg and coat with seasoned breadcrumbs and bake for a crunchy variation
• Air fryer version: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 2 days
• Reheating: Re-crisp in the oven at 350°F (175°C) for 5–7 minutes
• Freezing: Not recommended—texture becomes soggy when thawed

FAQs

Can I make these in an air fryer?

Yes, air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through for even crispiness.

Why are my zucchini chips soggy?

Make sure slices are thin, salted and drained properly, and spaced out on the baking sheet.

How do I slice the zucchini evenly?

A mandoline slicer works best to get even, thin slices for consistent baking.

Can I use yellow squash instead?

Yes, yellow squash works just as well and provides a similar texture and flavor.

What dips go well with zucchini chips?

Try them with ranch dressing, hummus, garlic aioli, or marinara sauce.

Are zucchini chips low carb?

Yes, they are naturally low in carbohydrates and perfect for keto diets, especially if not breaded.

Can I season them differently?

Absolutely—use Italian seasoning, taco seasoning, curry powder, or your favorite spice blend.

How thin should I slice the zucchini?

Aim for about 1/8 inch. Thinner slices get crispier but may cook faster and require close monitoring.

Do I need to peel the zucchini?

No, the skin helps hold the shape and adds fiber and nutrients.

Can I prep them ahead of time?

You can slice and salt the zucchini in advance and store them in the fridge until you’re ready to bake.

Conclusion

Crispy Zucchini Chips are an easy, nutritious, and customizable snack or side that you’ll want to make again and again. Whether baked or air-fried, they offer the satisfying crunch of chips with the added benefit of wholesome ingredients. Enjoy them on their own or pair with your favorite dips for a crowd-pleasing treat.

Print