Crispy Zucchini Chips Snack (Print)

Thinly sliced zucchini baked into golden, crunchy, and flavorful snacks with subtle seasoning.

# Components:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon smoked paprika (optional)

# Directions:

01 - Preheat oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife for uniform thickness.
03 - Pat zucchini slices dry with paper towels to remove excess moisture.
04 - Toss zucchini slices in a large bowl with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
05 - Place slices in a single layer on prepared baking sheets, ensuring no overlap.
06 - Bake for 1 hour, then rotate sheets and flip slices. Continue baking for an additional 30 to 40 minutes until golden and crispy.
07 - Allow chips to cool completely on baking sheets to achieve maximum crispness.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They satisfy chip cravings with actual vegetables, so you can snack guilt-free.
  • The low oven temperature gives you golden, crispy edges while you go about your day.
  • They taste completely different depending on how you season them, so one batch never gets boring.
02 -
  • Moisture is your enemy here, so dry those zucchini slices like you mean it, and don't skip patting them down before seasoning.
  • The moment they come out of the oven, they feel slightly soft, but they crisp up dramatically as they cool—resist the urge to bake them darker.
  • Store them in an airtight container and eat them the same day for the best crunch, or they'll start absorbing humidity by morning.
03 -
  • A mandoline saves your fingers and gives you the consistent thickness that's essential for even baking.
  • Don't skip the patting-dry step—this single action is what separates crispy from disappointing.
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