I like this recipe because it’s simple, wholesome, and totally customizable. The zucchini slices bake slowly until they’re irresistibly crisp, with a delicate saltiness and optional smoky, cheesy flavor from paprika and nutritional yeast. I also enjoy how easy it is to make—just slice, season, and bake. These chips are a great way to use up fresh zucchini, and I can feel good snacking on them anytime since they’re baked instead of fried.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chips 3 medium Zucchini (can be replaced with yellow squash) 2 tablespoons Olive Oil (avocado oil can be used for higher smoke point) 1 teaspoon Kosher Salt (can swap for sea salt or flavored salts)
For Seasoning (Optional) 1 teaspoon Garlic Powder (add to taste) 1 teaspoon Paprika (adds smokiness) 2 tablespoons Nutritional Yeast (for a cheesy flavor)
Directions
I preheat the oven to 225°F (107°C) and line two large baking sheets with silicone mats or parchment paper.
Using a mandoline slicer set to 1/8-inch thickness, I slice the zucchini into uniform rounds.
I blot the slices gently with paper towels to remove excess moisture—this step helps them bake up extra crispy.
I lay the zucchini slices in a single layer on the prepared baking sheets, then brush each lightly with olive oil and sprinkle with kosher salt.
If I’m in the mood for more flavor, I also add garlic powder, paprika, and nutritional yeast for a cheesy, smoky twist.
I bake the chips for about 2 hours, checking occasionally until they’re golden and crisp.
Once done, I let them cool on the sheet for about 10 minutes, which helps them firm up even more before serving.
Servings and Timing
This recipe makes about 4 servings. The prep time is 15 minutes, bake time 2 hours, and cooling time 10 minutes, for a total of 2 hours and 25 minutes.
Variations
I love how versatile these zucchini chips are. Sometimes I toss them in Italian seasoning or chili powder for extra flavor. When I want a bit of tang, I add a light sprinkle of vinegar powder or lemon zest before baking. I also enjoy swapping zucchini for yellow squash for a slightly sweeter taste. For a vegan “Parmesan” vibe, I use extra nutritional yeast or a sprinkle of dairy-free cheese.
Storage/Reheating
I store the cooled chips in an airtight container at room temperature for up to 2 days. To keep them crisp, I place a paper towel in the container to absorb any moisture. If they soften a bit, I re-crisp them in the oven at 225°F (107°C) for about 10 minutes. These chips are best enjoyed fresh, but they stay tasty even after a day or two.
FAQs
How do I make sure the zucchini chips get crispy?
I slice them thin and evenly with a mandoline, blot the moisture, and bake them low and slow until golden.
Can I use an air fryer instead of the oven?
Yes, I cook them at 350°F (175°C) for about 10–12 minutes, flipping halfway through for even crispiness.
Why are my chips soggy?
They may have been sliced too thick or retained moisture. I make sure to blot them thoroughly before baking.
Can I make them oil-free?
Yes, I can skip the oil or use a light spray of cooking oil for a lower-fat version—they’ll still crisp nicely.
How do I prevent the chips from sticking to the pan?
I always use silicone mats or parchment paper to ensure they release easily once baked.
Can I use other vegetables?
Definitely! I sometimes use sweet potatoes, beets, or carrots for variety using the same method.
Do I have to peel the zucchini?
No, I leave the skin on for extra texture and nutrients—it crisps beautifully in the oven.
What’s the best way to add flavor?
I like to toss the slices in spices before baking or sprinkle them right after they come out of the oven.
Can I store these for meal prep?
Yes, but I store them in a dry, airtight container and re-crisp them before eating for the best texture.
Can I double the recipe?
Absolutely, but I bake them in batches to ensure the chips have enough space to crisp evenly.
Conclusion
These Easy Oven-Baked Zucchini Chips have become one of my favorite healthy snacks. I love how they deliver the crunch and flavor I crave without any guilt. With simple ingredients and minimal effort, I can whip up a batch that’s both delicious and nourishing. Whether I enjoy them on their own or as a side to my favorite dip, these chips always satisfy that crispy snack craving in the healthiest way possible.
These Crispy Easy Oven-Baked Zucchini Chips are a light, healthy, and crunchy snack you’ll want every day. Thin zucchini slices are baked low and slow until perfectly crisp, delivering all the satisfaction of potato chips without the guilt—simple, customizable, and irresistibly delicious.
