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
Scale
- 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