Looking for a healthier alternative to traditional chips? Crispy zucchini chips are my go-to snack when I want something crunchy without the guilt. They’re low in calories, packed with nutrients, and incredibly satisfying. I love how simple they are to prepare, and they make a great replacement for processed snacks. Crispy Zucchini Chips Recipe

Why You’ll Love This Recipe

I like this recipe because it’s light, crispy, and full of flavor. Zucchini is a great base—it’s high in vitamins A, C, and potassium, yet low in calories. Baking the slices instead of frying keeps the recipe healthy, and the seasoning options make it easy for me to mix things up depending on what I’m craving. Plus, it fits into gluten-free, keto, and vegetarian diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis
1–2 tablespoons olive oil (or avocado oil)
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon smoked paprika (optional)
¼ teaspoon black pepper
Grated parmesan (optional)

Directions

Preheat the oven to 250°F (120°C). A low temperature helps the zucchini slices dehydrate and get crispy without burning.
Wash and slice the zucchini into thin rounds—about 1/8 inch thick. I like to use a mandolin for even slices.
Remove excess moisture by laying the slices on a paper towel and lightly sprinkling with salt. I let them sit for 10 minutes, then blot with another paper towel.
Toss the slices in olive oil until evenly coated. I add the salt, garlic powder, smoked paprika, black pepper, and parmesan if I’m using it. I mix well.
Arrange the slices on a parchment-lined baking sheet in a single layer. I make sure they don’t overlap.
Bake for 1.5 to 2 hours, flipping halfway through. I check around 90 minutes to see if they’re crisp and golden. Once done, I let them cool for 5 minutes before serving.

Servings and Timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Cook Time: 1.5 to 2 hours
Total Time: Around 2 hours 15 minutes

Variations

Add a pinch of cayenne for some heat
Sprinkle dried herbs like thyme or oregano for an herby twist
Skip the parmesan or use a plant-based cheese to make it vegan
Use nutritional yeast for a cheesy flavor without dairy

Storage/Reheating

I store leftover chips in an airtight container at room temperature for up to 3 days. If they soften, I just pop them back into the oven at 250°F for a few minutes to bring the crunch back.

FAQs

How thin should I slice the zucchini?

I aim for 1/8 inch thick slices. Thinner slices crisp up better and bake more evenly.

Can I use another type of oil?

Yes, I sometimes use avocado oil or another neutral oil. They all work well.

Can I make these in an air fryer?

Absolutely. I reduce the cooking time and check frequently since air fryers cook faster.

Why are my chips soggy?

Usually, it’s because the slices were too thick or not enough moisture was removed. I make sure to pat them dry well.

Do I have to flip the chips during baking?

I do flip them halfway through to make sure they crisp evenly on both sides.

Conclusion

These crispy zucchini chips are a favorite snack in my kitchen. They’re easy to make, healthy, and endlessly customizable. I love having a crunchy treat that doesn’t weigh me down—and I can feel good about snacking on them any time of day. Give them a try next time you’re in the mood for something savory and satisfying.