Why You’ll Love Crispy Baked Zucchini Chips Recipe
-
These chips deliver a crisp texture and rich, savory flavor, making zucchini feel like a treat rather than just a vegetable.
-
They’re simple to prepare and bake in one sheet pan, making them convenient for snacks, sides, or party bites.
-
Because you salt the zucchini slices to remove excess water, you’ll get that satisfying crunch without sogginess.
-
They’re versatile — serve them as a lighter snack, pair them with dips, or serve alongside your main dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Olive oil spray (or a light drizzle of olive oil)
-
2 medium zucchini (about 1 pound total)
-
¾ teaspoon kosher salt, divided
-
½ teaspoon garlic powder
-
¼ teaspoon black pepper
-
¼ cup finely grated Parmesan (not coarsely shredded)
Directions
-
Preheat the oven to 425°F (about 220°C). Line a rimmed baking sheet with parchment paper that can withstand high heat and lightly coat it with olive oil spray.
-
Slice the zucchini into about ⅛‑inch thick rounds.
-
Sprinkle ½ teaspoon of kosher salt over the zucchini slices and place them in a colander in the sink. Let them sit for 30 minutes at room temperature to draw out excess moisture. After 30 minutes, rinse and blot the slices dry using paper towels.
-
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray or lightly drizzle them with olive oil. Bake for 15 minutes.
-
Remove the baking sheet from the oven. Sprinkle the remaining ¼ teaspoon kosher salt, garlic powder, black pepper, and the finely grated Parmesan over the slices. You don’t need to flip the slices.
-
Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, about 15‑20 more minutes. (Check at around 10 minutes and adjust as needed: if they are already browning, you may only need another 5 minutes; if still moist, you may go toward the full 20 minutes.)
-
Remove from the oven and serve immediately for the best crispness.
Servings and timing
-
Servings: 4 servings
-
Prep time: approximately 40 minutes (including the 30‑minute salt step)
-
Cook time: approximately 30 minutes
-
Total time: approximately 1 hour 10 minutes
Variations
-
Swap the finely grated Parmesan for a vegan cheese alternative or nutritional yeast to make it dairy‑free.
-
Use avocado oil spray instead of olive oil, or melted butter for a richer flavor.
-
Add a pinch of smoked paprika or cayenne pepper for smoky or spicy flavor.
-
Use larger zucchini — but know that larger ones may have more moisture and require longer drying and baking to crisp.
-
Try coating the zucchini slices lightly in panko breadcrumbs or cornmeal for extra crunch (though this changes the lighter nature of the recipe).
-
Serve with various dips: plain yogurt with herbs, guacamole, salsa, or even a keto‑style cheese sauce if you’re following a low‑carb plan.
Storage/Reheating
Store leftover zucchini chips in an airtight container in the refrigerator for 2‑3 days. However, they will lose most of their crispness. To revive a bit of crunch, bake them uncovered in a 350°F (about 175°C) oven for about 10 minutes before serving.
FAQs
Can I use frozen zucchini slices?
It’s not recommended because frozen zucchini tends to release a lot of water as it thaws, which will make the slices soggy rather than crisp.
What if I don’t salt the zucchini?
Skipping the salting step means more water remains in the slices, and they’ll likely end up soft or soggy instead of crisp. The salting step helps draw out moisture.
Can I air‑fry these instead of baking?
Yes — you could air‑fry the zucchini slices. You’ll still want to remove excess moisture, spray lightly with oil, and then cook at a high temperature until crispy. Monitor closely so they don’t burn.
How thin should I slice the zucchini?
About ⅛‑inch thick (roughly 3 mm) is ideal — thin enough to crisp, but thick enough to handle without breaking. If slices are too thick, they may not crisp in the same time.
My chips burned before all were crispy. What happened?
Oven temperatures vary, and some slices may bake faster than others. Remove any slices that are done while letting others continue if needed. Also check earlier (around 10 minutes) and adjust total baking time.
Can I make these ahead of time for a party?
You can slice and salt ahead of time, then finish the baking closer to serving time for best crispness. Fully baked chips lose their peak crispness if stored for long.
Can I use yellow squash instead of zucchini?
Yes, yellow squash is a close substitute. The moisture content may differ slightly, so ensure you remove excess water as you would with zucchini.
How can I make them extra crunchy?
Ensure you salt and dry the slices thoroughly, bake at a high temperature, and avoid overcrowding the baking sheet so that air circulates around each slice.
Are these gluten‑free?
Yes — as written (with only zucchini, oil, seasonings, and Parmesan), they are gluten‑free.
Can kids eat these as a snack?
Absolutely — they’re a veggie‑based alternative to potato chips. You may want to serve with a mild dip like plain yogurt or unsweetened ketchup to make them extra appealing to kids.
Conclusion
These baked zucchini chips are a wonderful way to elevate zucchini into a crisp, flavorful snack or side dish. With minimal ingredients and straightforward preparation, you’ll have crunchy bites that satisfy your craving for something savory without reaching for traditional chips. Whether you’re serving them alongside a main course or offering them as a healthier snack, they’re sure to be a hit.
Crispy Baked Zucchini Chips
These crispy baked zucchini chips are a healthy and delicious alternative to traditional potato chips, perfect as a snack or side dish.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 2 servings
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 medium zucchini (about 6 oz)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Using a mandoline slicer, slice the zucchini into thin, uniform rounds (about 1/8 inch thick).
- Place the zucchini slices in a bowl. Add olive oil and salt. Toss gently to coat all slices evenly.
- Arrange the slices in a single layer on the prepared baking sheet. Ensure they do not overlap.
- Bake for 30 minutes. Check and remove any chips that have browned. Continue baking the remaining chips for another 10-15 minutes, checking frequently to avoid burning.
- Remove from oven and let cool for a few minutes before serving. The chips will crisp up further as they cool.
Notes
- Use a mandoline for evenly sliced chips that bake uniformly.
- Keep a close eye on the chips during the final minutes of baking to prevent burning.
- Best enjoyed fresh, as they may lose crispness if stored.
Nutrition
- Serving Size: 1 serving
- Calories: 104
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
