Crispy Zucchini Chips (Printable)

Thinly sliced zucchini baked until crisp, delivering a healthy, flavorful snack option.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, washed and thinly sliced (about 1/8 inch thick)

→ Seasonings

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

→ Other

06 - 1 tablespoon olive oil

# Steps:

01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - Pat the zucchini slices dry using paper towels to remove excess moisture.
03 - In a large bowl, toss the zucchini slices with olive oil, sea salt, pepper, and optional seasonings until evenly coated.
04 - Lay zucchini slices in a single layer on the prepared baking sheets, ensuring no overlap.
05 - Bake for 50 to 60 minutes, rotating the baking sheets halfway through. Monitor carefully during the last 10 minutes to prevent burning.
06 - Remove from the oven and cool on the baking sheets for 5 to 10 minutes to allow further crisping before serving.

# Expert Tips:

01 -
  • They're genuinely crispy—like a chip you'd actually want to eat, not a virtuous vegetable obligation.
  • The whole thing takes less time than you'd expect, and your kitchen smells incredible the entire time.
02 -
  • Moisture is everything—I learned this the hard way after a soggy batch where I skipped the paper towel step, and it completely changed my approach to any baked vegetable chip.
  • The low oven temperature feels slow, but it's what makes them genuinely crispy instead of dried out, and your patience gets rewarded with actual snap instead of brittleness.
03 -
  • The oven temperature of 225°F feels counterintuitive when you want things crispy, but this low heat gives the moisture time to escape without burning the edges, which is the real secret.
  • Tossing everything in a bowl before spreading it on the pans ensures even seasoning and makes the difference between a handful of perfectly flavored chips and some that are bland while others are overseasoned.

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