Crispy Zucchini Chips (Printable)

Thinly sliced zucchini baked until golden and crisp with simple seasonings and olive oil.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, washed and thinly sliced (approximately 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

# Directions:

01 - Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
02 - Pat the zucchini slices dry using paper towels to remove excess moisture.
03 - In a large mixing bowl, toss the zucchini slices with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
04 - Place the zucchini slices in a single layer on the prepared baking sheets, making sure slices do not overlap.
05 - Bake for 50 to 60 minutes, rotating the baking sheets halfway through. Monitor closely during the final 10 minutes to prevent burning.
06 - Remove from oven and allow the chips to cool on the baking sheets for 5 to 10 minutes to enhance crispness.

# Expert Tips:

01 -
  • They taste indulgent and crispy but are secretly light and nutritious enough to snack on guilt-free.
  • The whole thing comes together in under 80 minutes with zero fussy technique or special equipment.
  • One batch disappears faster than you'd expect, which somehow makes everyone feel like they've discovered something special.
02 -
  • Moisture is your biggest challenge; skip the drying step even once and you'll end up with something that's crispy on the outside but never truly crunchy all the way through.
  • Every oven runs differently, so the first time you make these, stay close and learn when your oven tends to brown things—this knowledge carries forward to every batch after.
03 -
  • A mandoline slicer makes the job fast and ensures every slice is uniform, which means even baking and nobody wondering why some chips are crispier than others.
  • Don't skip the rotation halfway through; it's the difference between golden chips and some that are dark while others are still pale.

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