If you have ever dreamed of a crunchy, guilt-free snack that satisfies your cravings while sneaking in some veggies, look no further than this Baked Zucchini Chips Recipe. These golden, crisped slices are a game-changer, transforming humble zucchinis into addictive chips that are both light and bursting with flavor. Perfect for snacking, dipping, or sharing with friends, this recipe brings out the best in zucchini with a simple but clever baking technique that locks in crunch without unnecessary oil or frying. Once you try these chips, they just might become your new favorite snack superstar.
Ingredients You’ll Need
Getting the perfect crunch and flavor in your Baked Zucchini Chips Recipe comes down to a few simple but essential ingredients. Each one plays a vital role in adding taste, texture, or that beautiful golden color that makes these chips irresistible.
- Medium zucchinis: The star of the show, thinly sliced for maximum crispness and lightness.
- Olive oil (1-2 tablespoons): Just enough to coat the slices lightly, helping with browning and flavor without greasiness.
- Sea salt (1/2 teaspoon): Balances and enhances the natural sweetness of zucchini while drawing out moisture for better crisping.
- Black pepper (1/4 teaspoon): Adds a gentle kick and depth to the flavor profile.
- Optional seasonings: Garlic powder, onion powder, paprika, Parmesan cheese, or your favorite herbs and spices to customize the chips just the way you love them.
How to Make Baked Zucchini Chips Recipe
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by setting your oven to 225°F (110°C), which is the perfect low temperature for slowly drying the zucchini slices into crisp chips without burning. Line two large baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
Step 2: Slice the Zucchini Thinly
Use a mandoline slicer if you have one for ultra-uniform slices about 1/8-inch thick, ensuring they cook evenly. Don’t worry if you only have a sharp knife; just take your time to get consistent, thin rounds that are key to that satisfying crunch.
Step 3: Dry the Zucchini Slices
After slicing, lay the zucchini rounds on paper towels, sprinkle lightly with salt, and let them rest for 10-15 minutes. This step helps pull out excess moisture so your chips bake up crispy rather than soggy. Pat them dry again afterward to remove any lingering wetness.
Step 4: Season the Zucchini
Place the dried zucchini slices in a large bowl and toss gently with olive oil until each slice has a light coating. Stir in sea salt, black pepper, and any optional seasonings you love—don’t be shy here! Garlic powder or Parmesan can take these chips to a whole new level of delicious.
Step 5: Arrange Slices for Baking
Spread the slices out in a single even layer across your prepared baking sheets, making sure they don’t overlap. Crowding them will trap moisture and ruin that crispy texture we’re aiming for.
Step 6: Bake Into Crispy Perfection
Place the trays in the oven and bake for 1 to 2 hours, depending on your oven and slice thickness. Flip or rotate the trays every 30 minutes for even browning and to prevent sticking or burning. The chips are ready when they are golden brown and have a delightful crunch that you can hear with every bite.
Step 7: Cool and Enjoy
Remove the baking sheets and let the zucchini chips cool for a few minutes; this helps them firm up even more. Then transfer to a wire rack to cool completely before serving or storing to keep them crisp. You’ll be amazed at how addictive these little bites are!
How to Serve Baked Zucchini Chips Recipe
Garnishes
A sprinkle of flaky sea salt, a dusting of finely chopped fresh herbs like parsley or basil, or a little extra grated Parmesan right after baking can elevate your chips and add a pop of flavor and flair.
Side Dishes
These zucchini chips pair beautifully with creamy dips such as hummus, tzatziki, or a tangy yogurt-based dip. They also make a fun, crunchy side for lighter meals like grilled chicken or fish, adding texture and a vegetable boost.
Creative Ways to Present
Serve these chips in small bowls lined with colorful napkins or stack them artistically on a platter with assorted dips in the center. For a party, include them alongside fresh veggie sticks or set up a DIY chip and dip bar featuring different spices or cheese powders for guests to customize their snack.
Make Ahead and Storage
Storing Leftovers
Keep your baked zucchini chips in an airtight container at room temperature to maintain their crispness. If you notice they soften over time, you can gently re-crisp them in the oven for a few minutes before serving again.
Freezing
While freezing zucchini chips is not recommended because they tend to lose their crisp texture upon thawing, you can prepare the zucchini slices in advance by slicing and drying them, then freeze them raw for a quick baking session later.
Reheating
If your chips have lost their crunch, a quick reheat in a preheated oven at 250°F (120°C) for about 5-10 minutes will bring back some of that golden, crispy magic without burning or drying them out.
FAQs
Can I use other types of squash instead of zucchini?
Absolutely! Yellow squash or even thinly sliced cucumbers can be experimented with, but zucchini is preferred for its mild flavor and texture that crisps beautifully when baked low and slow.
How thin should I slice the zucchini?
About 1/8-inch thick is best for achieving a crunchy chip. Thicker slices might not crisp up as well and tend to be more chewy than crispy.
What is the best way to remove moisture from zucchini slices?
Sprinkling salt and letting the slices rest on paper towels for 10-15 minutes before patting them dry is the simplest and most effective method. It draws out water, preventing sogginess during baking.
Can I make this recipe gluten-free or vegan?
Yes! This recipe is naturally gluten-free and vegan as long as you skip toppings like Parmesan cheese or use a vegan alternative. The basic ingredients are all plant-based and safe for gluten-sensitive diets.
How long do baked zucchini chips stay fresh?
Stored properly in an airtight container at room temperature, the chips remain crispy and tasty for up to 3 days. For best texture, enjoy them fresh or reheat lightly before serving.
Final Thoughts
You’re now armed with everything you need to make a truly delicious Baked Zucchini Chips Recipe that’s crunchy, flavorful, and wholesome. Whether as a snack, appetizer, or fun party treat, these chips are sure to impress and satisfy. Give this recipe a try—you might just find a new favorite way to enjoy zucchini that feels indulgent yet nourishing every time!
Print
Baked Zucchini Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These crispy and flavorful Baked Zucchini Chips are a healthy, low-calorie snack alternative to traditional potato chips. Thin slices of zucchini are seasoned and baked to golden perfection, making them a satisfying treat that’s easy to prepare and perfect for dipping or enjoying on their own.
Ingredients
Main Ingredients
- 2 medium zucchinis, thinly sliced (about 1/8-inch thick)
- 1–2 tablespoons olive oil or your preferred cooking oil
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Seasonings
- garlic powder
- onion powder
- paprika
- Parmesan cheese
- any herbs/spices of your choice
Instructions
- Preheat the Oven: Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Slice the Zucchini: Slice the zucchinis into thin, even rounds approximately 1/8-inch thick. Using a mandoline slicer is recommended for consistent thickness, but a sharp knife works well too.
- Dry the Zucchini: Arrange the zucchini slices on paper towels and gently pat them dry to remove excess moisture. Lightly sprinkle them with salt and let them sit for 10-15 minutes. Afterward, pat the slices dry again to help them crisp up during baking.
- Season the Zucchini: Place the dried zucchini slices in a large mixing bowl. Add olive oil and toss until all slices are evenly coated. Sprinkle with salt, black pepper, and any optional seasonings of your choice, then toss again to combine evenly.
- Arrange on Baking Sheets: Spread the zucchini slices out in a single layer on the prepared baking sheets. Make sure the slices do not overlap to ensure they bake crispily and evenly.
- Bake the Zucchini Chips: Place the baking sheets in the preheated oven and bake for 1 to 2 hours. Check every 30 minutes and rotate the baking sheets halfway through baking to promote even cooking. Bake until the chips are golden brown and crisp.
- Cool and Serve: Remove the chips from the oven and allow them to cool on the baking sheets for a few minutes. Then transfer to a wire rack to cool completely before serving. Store any leftovers in an airtight container.
Notes
- Using a mandoline slicer ensures even, thin slices which help achieve a uniform crispness.
- Patting zucchini dry and salting before baking removes excess moisture, crucial for crispy chips.
- Adjust seasonings to your preference; Parmesan adds a nice savory touch while paprika adds smokiness.
- Store baked chips in an airtight container to maintain crispiness for up to 3 days.
- Low and slow baking at 225°F allows the chips to dry out without burning.
