Easy Baked Zucchini Chips Recipe

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Zucchini Chips are the perfect snack made from a favorite garden vegetable! Free from preservatives, super easy to make and better than potato chips!

Raw sliced zucchini behind a basket of baked zucchini chips

Why This Recipe Works

It was a handful of years ago when Dan and I fell in love with making our own baked potato chips. Since then, we’ve made approximately nine thousand batches and we gobble every single salty chip right up every time. We also make many many batches of sweet potato chips because they are just plain delicious.

Since it is zucchini season (YAY), I was salivating over the chance to use the slim green veggie to create a different kind of homemade chip! These zucchini chips turned out GREAT and it’s my new go-to recipe for those times when zucchini is spilling out of our ears.

They are crispy, crunchy, flavorful and impossible to stop eating. Make them to have on hand as a healthy snack or serve them as a summer side dish!

How To Make Zucchini Chips

Step 1

Preheat your oven to 250 degrees F and line a large rimmed baking sheet with parchment paper or just spray generously with cooking spray. Slice 2 zucchini into thin slices (as close to 1/4-inch thickness as you can get) and place the slices in a single layer over paper towels.

Place a layer of paper towels over top and press down, extracting as much moisture as possible.

Step 2

Place the sliced zucchini on the prepared baking sheet and brush olive oil over the tops. Sprinkle with paprika, salt and pepper and bake in the preheated oven for 1 hour 20 minutes, or until crispy.

Remove from the oven and pat with paper towels to remove excess oil. Throw into a bowl and serve! Sprinkle with extra salt, if desired!

Recipe Notes

Sprinkle garlic powder over the zucchini slices for an added punch of flavor!
To make slicing easier, use a mandolin slicer to get the perfectly-size zucchini discs every single time.
These healthy chips are perfect for snack time! Set them out for the kids or at your next adult gathering and they will be the first things to get gobbled up.
What if you sprinkled Parmesan cheese over the tops before baking? OMG delicious!
Feel free to experiment with herbs and spices! Try topping the chips with cumin or fresh or dried parsley!
Using a low heat setting helps the zucchini to get nice and crispy and not burn. Zucchini is packed with moisture, so cooking at a low temp helps them to not get mushy.

Health Benefits of Zucchini

Zucchini is a great veggie option to incorporate into your recipes, whether they are sweet or savory. These yummy green veggies offer so many great health benefits! Here are a few benefits the experts say we can expect from consuming zucchini:

Improve digestion
May improve eye health
Support healthy circulation
Assist in lowering blood sugars
High in antioxidants
Rich in nutrients

FAQ About Zucchini

How to tell if a zucchini is ready to eat?

When ripe, a zucchini should feel mostly firm but give a little when pressed with your fingers. The skin should appear dark green and glossy. The flesh of the zucchini should not be mushy or tough and should have a yellowish-white color.

Is a zucchini better raw or cooked?

Zucchini, much like it’s cucumber cousin, is a heavy veggie due to its high water content which means limited calories! It is a flavorful vegetable and can be enjoyed both raw and cooked. Raw zucchini is firm and slightly crunchy. Cooked zucchini is softer, but still delicious.

What is a good size for a zucchini?

When using zucchini is baked into foods such as bread or muffins, it can be as big as a house. If you intend to use it for cooking fritters or zucchini chips or if you want to saute it or use it in any other way, 6 inches is a good size for optimal flavor.
The seeds inside the zucchini will be a perfect size when it is on the smaller side, too, and it won’t be as watery. Large zucchini hold a LOT of water, which isn’t ideal for many of savory recipes.

Delicious Zucchini Recipes

If you love zucchini in a variety of recipes, we know you’ll love some of our favorites – check these out!

Vegetable Side Dish Recipes

Easy Coleslaw contains shredded cabbage, creamy vinaigrette dressing and it’s not loaded down with mayo! This will be your go-to slaw for a dinner side, picnic fare and fish tacos!
Instant Pot Corn on the Cob – Make a favorite summer finger food in your Instant Pot: Perfectly cooked corn on the cob EVERY SINGLE TIME.
Roasted Vegetables is super easy and it results in a deliciously crispy, flavorful side dish. This recipe will turn veggie haters into veggie lovers! Swap out vegetables in this recipe for any you might have on hand.
Sauteed Cabbage is the perfect quick and delicious side dish for any meal. Using only a few ingredients and taking 10 minutes of your time, you can’t go wrong with this super flavorful and affordable recipe!
Brussel Sprouts with Bacon and Pomegranate Seeds is perfect as a solo party appetizer or a side dish to any meal. The sweet and savory flavors are complementary and so delicious!

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