Baked zucchini chips are my go-to snack when I want something crunchy, salty, and satisfying—without the guilt of regular chips. I used to be that person who couldn’t resist a bag of store-bought snacks during a movie night. But now, I’ve got this healthier, crispier alternative that I make right at home.
These little green rounds of joy are the perfect way to satisfy your snack cravings while keeping things light, low-carb, and insanely flavorful. Whether you’re going keto, gluten-free, or just trying to snack smarter, this recipe has your back.
Oh—and they’re super easy to make, which means they’ve officially earned a permanent spot in my easy weeknight dinners rotation. Trust me, once you try them, you’ll never go back to greasy chips again.
Table of Contents
Why You’ll Love These Baked Zucchini Chips
- Healthy, guilt-free, and completely crave-worthy
- Perfectly crispy without deep-frying
- Kid-friendly (even picky eaters will be obsessed!)
- Gluten-free, low-carb, and keto-approved
- Made with simple ingredients you already have
Ingredients for the Ultimate Zucchini Chips
Here’s what you’ll need to make a batch of crispy, crunchy perfection:
- 2 medium zucchinis, thinly sliced (a mandoline is your best friend here)
- 1–2 tsp olive oil or avocado oil spray
- 1/2 tsp sea salt or kosher salt
- Optional: garlic powder, paprika, freshly ground black pepper
- Optional topping: 1 tbsp grated parmesan for cheesy goodness
Pro tip: You can totally customize the seasonings to match your cravings—think ranch, chili lime, or even Everything Bagel seasoning!
Print
Baked Zucchini Chips
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 2 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Crunchy, salty, and totally guilt-free, these baked zucchini chips are a healthier, low-carb snack alternative you’ll keep coming back to — perfect for movie nights, lunches, or anytime cravings hit.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1–2 tsp olive oil or avocado oil spray
- 1/2 tsp sea salt or kosher salt
- Optional: garlic powder, paprika, freshly ground black pepper
- Optional topping: 1 tbsp grated parmesan
Instructions
- Preheat oven to 225°F for low and slow crispiness.
- Thinly slice zucchini — 1/8 inch or thinner (use a mandoline if possible).
- Lightly salt slices and let sit for 10–15 minutes to draw out moisture.
- Pat slices dry thoroughly with paper towels.
- Line a baking sheet with parchment paper or place a wire rack on top.
- Lay slices in a single, non-overlapping layer.
- Spritz lightly with oil and season as desired.
- Bake for 1.5 to 2 hours, flipping halfway through. Watch closely near the end!
- Cool completely before serving — they’ll crisp up as they cool.
Notes
For extra crunch, use a convection oven or air fryer. Store in an airtight container lined with paper towels to keep them crispy for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 2g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini chips, healthy snack, baked, low carb, gluten free, keto
How to Bake Zucchini Chips Perfectly Every Time
Step-by-Step Instructions
- Preheat your oven to 225°F (that low heat is key for crispiness).
- Slice your zucchini as thin as possible—⅛ inch or thinner is ideal. A mandoline works like magic here.
- Salt the slices lightly and let them rest for 10–15 minutes. This draws out moisture (aka: the enemy of crispiness).
- Pat dry with paper towels to soak up the extra water.
- Line a baking sheet with parchment paper or use a wire rack on top for maximum airflow.
- Arrange the slices in a single layer—no overlapping!
- Spritz lightly with oil and season to taste. Keep it light—too much oil = soggy chips.
- Bake for 1.5 to 2 hours, flipping halfway through. Keep an eye on them during the last 20 minutes!
- Let them cool completely before serving (they crisp up more as they cool).
Bonus Tip: If you have a convection oven or air fryer, use the fan setting for even more crunch!
Storage Tips: Keeping Your Zucchini Chips Crispy
So, you’ve baked up a beautiful batch of zucchini chips—now what? If you’ve got any leftovers (good luck with that), here’s how to keep them crunchy:
- Let them cool completely before storing—trapped steam is your enemy.
- Use an airtight container, preferably lined with paper towels to absorb extra moisture.
- Store at room temperature for up to 3 days. Want to revive them? Pop ’em in a 200°F oven for 5 minutes to re-crisp!
Want more ideas like this? Check out the Ina Garten-Inspired Cottage Cheese Chips—perfect for school, work, or anytime munching!
Flavor Variations to Try
Think of this as your base recipe—then go wild! The flavor possibilities are endless. Here’s how you can dress up your zucchini chips:
Cheesy Parmesan Zucchini Chips
- Sprinkle grated parmesan on each slice before baking.
- Optional: add a dash of Italian seasoning for pizza vibes.
Spicy Cajun Baked Zucchini Chips
- Season with Cajun spice mix and a pinch of cayenne pepper.
- Goes great with a creamy dipping sauce like ranch or sour cream.
Cool Ranch–Style Zucchini Chips
- Use onion powder, garlic powder, dill, and a bit of buttermilk powder.
- Tastes just like ranch—but way lighter!
Tip: You can even mix and match seasonings with other veggies. Try sweet potato or beet chips for a colorful, crispy trio!
Nutrition Breakdown (Per 1 Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~90 |
| Total Fat | 4g |
| Net Carbs | 5g |
| Protein | 3g |
| Fiber | 1.5g |
| Vitamin C | ~25% DV |
| Potassium | ~10% DV |
Compared to potato chips, zucchini chips have fewer calories, significantly less fat, and come packed with nutrients like potassium and vitamin C. Who says snacking can’t be smart?
Serving Ideas for Your Baked Zucchini Chips
These aren’t just any chips—they’re party starters, snack table heroes, and lunchbox legends. Here are some awesome ways to serve them up:
- Game Day Platter: Serve with guacamole, hummus, or spicy aioli
- Movie Night: Swap your popcorn for a guilt-free crunch
- Lunch Side: Pack with sandwiches for a healthy upgrade
- Appetizer Board: Pair with cheeses and cured meats
Need more healthy party snack inspo? Don’t miss our Cottage Cheese Chips recipe, guaranteed crowd-pleasers!
FAQs About Baked Zucchini Chips
What temperature to bake zucchini chips?
Low and slow wins the crisp! Bake your zucchini chips at 225°F to dry them out evenly and avoid burning.
How to bake zucchini without it getting soggy?
The secret? Salt the slices first, let them rest, and pat dry thoroughly before baking. Also, don’t overcrowd the tray—airflow is key!
Will zucchini get crispy in the oven?
Absolutely! With the right temp, thin slices, and a little patience, oven-baked zucchini chips get amazingly crispy.
Why are my zucchini chips soggy?
It usually comes down to moisture. Try slicing thinner, salting ahead of time, and baking longer at a low temp.
How to make your chips crispy in the oven?
Use parchment or wire racks, thin slices, and flip halfway through baking. Let them cool completely to finish crisping up.
Are zucchini chips healthier than potato chips?
Yes! Zucchini chips are lower in carbs and fat, and full of vitamins like C and potassium. They’re a smarter snacking swap!
Final Thoughts: Snack Smarter With These Baked Zucchini Chips
If you’ve been looking for a way to snack smarter without sacrificing crunch, flavor, or fun—baked zucchini chips are it. Once you try them, you’ll wonder why you didn’t make them sooner!
Get creative with flavors, stash some in your lunchbox, or serve them at your next get-together. However you enjoy them, these chips are bound to become a regular in your snack rotation.
Ready for more snackspiration? Check out our Delicious Cinnamon Chips and keep the cravings happy!
