Description
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.
Ingredients
3 medium zucchini (or yellow squash)
2 tablespoons olive oil (or avocado oil for higher smoke point)
1 teaspoon kosher salt (or sea salt/flavored salt)
Optional Seasoning:
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons nutritional yeast (for a cheesy flavor)
Instructions
- Preheat the oven to 225°F (107°C) and line two large baking sheets with parchment paper or silicone mats.
- Slice the zucchini into 1/8-inch rounds using a mandoline slicer for even thickness.
- Blot the slices with paper towels to remove excess moisture for crispier results.
- Arrange the zucchini slices in a single layer on the prepared baking sheets.
- Brush lightly with olive oil and sprinkle evenly with salt.
- If desired, add garlic powder, paprika, and nutritional yeast for extra flavor.
- Bake for about 2 hours, checking occasionally, until golden brown and crisp.
- Let the chips cool on the baking sheet for 10 minutes to firm up before serving.
Notes
Slice zucchini evenly to ensure uniform crisping.
Use silicone mats or parchment paper to prevent sticking.
For air fryer version: cook at 350°F (175°C) for 10–12 minutes, flipping halfway.
Store in an airtight container with a paper towel to absorb moisture.
Re-crisp in the oven at 225°F (107°C) for 10 minutes if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
