Description
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
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