Crispy Baked Zucchini Chips are the perfect guilt-free snack. Light, crunchy, and full of flavor, they’re a tasty way to use up extra zucchini. Seasoned with savory spices and optionally topped with Parmesan, these chips are oven-baked to perfection. Healthy snacking just got a whole lot better.

Ingredients:

2 medium zucchinis
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

Instructions:

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
Wash the zucchinis and slice them into thin rounds, about 1/8 inch thick. A mandoline works great for even slicing.
In a large bowl, toss the zucchini slices with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
If using, sprinkle Parmesan cheese over the top for extra flavor.
Bake for 1.5 to 2 hours, flipping halfway through, until the chips are golden and crispy.
Let cool slightly before serving. Enjoy!

Variation

Cheesy Zucchini Chips:
For an extra savory kick, sprinkle shredded sharp cheddar or Asiago instead of Parmesan before baking. The cheese melts and crisps into a delicious golden crust, adding depth and a slight tang.
Spicy Zucchini Chips:
Add a pinch of cayenne pepper or a dash of hot sauce to the olive oil mixture. This brings some gentle heat that pairs beautifully with the mild zucchini and smoky paprika.
Herb-Infused Chips:
Mix in dried herbs like thyme, oregano, or Italian seasoning. These herbs elevate the chips with an aromatic, earthy flavor, making them feel almost gourmet.

Cooking Notes

Low Oven Temperature is Key:
A slow, low bake at 225°F allows the zucchini to dehydrate rather than burn. It’s the best way to get that crisp texture without frying or adding too much oil.
Use a Mandoline for Uniform Slices:
Even slices cook more evenly. If they’re too thick, the chips can turn out soggy; too thin, and they may burn. A mandoline ensures consistent thickness throughout the batch.
Watch Closely Toward the End:
Baking times may vary depending on your oven and the moisture content in the zucchini. Check often during the last 30 minutes, as chips can go from perfectly crisp to overdone quickly.

Serving Suggestions

As a Healthy Appetizer:
Serve alongside a light dip like Greek yogurt ranch, hummus, or avocado-lime crema. It’s a refreshing alternative to fried chips at parties or gatherings.
On a Snack Platter:
Pair these chips with sliced veggies, nuts, and cheeses for a colorful, crunchy snack board. They’re a great conversation starter and a healthier option for grazing.
As a Side Dish:
Serve with grilled chicken, burgers, or wraps for a low-carb, veggie-packed alternative to fries or potato chips. The crispy texture adds a nice contrast to soft mains.

Tips

Pat the Zucchini Slices Dry:
After slicing, blot zucchini with paper towels to absorb excess moisture. Less moisture means quicker crisping and prevents soggy results.
Don’t Overcrowd the Pan:
Lay the slices in a single layer with space between each piece. Overlapping or crowding will cause them to steam instead of bake, resulting in chewy chips.
Let Them Cool Before Serving:
Zucchini chips continue to crisp up slightly as they cool. Allow them to sit for a few minutes out of the oven before diving in for the best texture.

Prep Time:

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes – 2 hours
Total Time: 2 hours

Nutritional Information (Per Serving):

Calories: 100 kcal
Protein: 3 g
Sodium: 200 mg
(Note: Nutritional values may vary slightly depending on added cheese and seasoning amounts.)

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can make them a day in advance. Let them cool completely and store in an airtight container at room temperature. However, for best texture, enjoy them fresh—the longer they sit, the more likely they’ll soften.
Why are my zucchini chips soggy instead of crispy?
Sogginess usually comes from slicing too thick or not drying the zucchini slices well enough before baking. Try using a mandoline and blotting the slices with a paper towel before seasoning.
Can I air-fry these instead of baking?
Yes! You can use an air fryer for a faster method. Set it to 350°F and cook for about 10–12 minutes, flipping halfway. Watch closely to avoid burning, as air fryers vary by model.
Is there a vegan version?
Absolutely. Just skip the Parmesan or use a plant-based cheese substitute. All other ingredients are naturally vegan, making this a great plant-based snack.

Conclusion

These Baked Zucchini Chips are proof that snacking smart doesn’t have to mean sacrificing flavor. Crispy, seasoned, and endlessly customizable, they’re a simple way to turn humble zucchini into something crave-worthy. Whether you serve them as a party snack, a lunchbox treat, or a healthier side, they’re sure to disappear fast. Give them a try, and you might never look at store-bought chips the same way again.

Baked Zucchini Chips

Author: Avery
Total Time: 2 hours
Yield: 4 servings 1x

Print Recipe

Description

Ingredients

Scale

2 medium zucchinis
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

Instructions

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
Wash the zucchinis and slice them into thin rounds, about 1/8 inch thick. A mandoline works great for even slicing.
In a large bowl, toss the zucchini slices with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
If using, sprinkle Parmesan cheese over the top for extra flavor.
Bake for 1.5 to 2 hours, flipping halfway through, until the chips are golden and crispy.
Let cool slightly before serving. Enjoy!

Notes

Thinner slices crisp up better—aim for uniform thickness.
Keep an eye on the chips in the last 30 minutes to avoid burning.
Store in an airtight container for up to 2 days (if they last that long!).
For vegan chips, skip the Parmesan or use a plant-based alternative.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes – 2 hours
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approx. 1/4 of batch
Calories: 100 kcal
Sugar: 2 g
Sodium: 200 mg (varies with cheese)
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 2 mg (with Parmesan)

Keywords: baked zucchini chips, healthy snacks, zucchini recipes, oven-baked chips, low-carb snack