Crispy Zucchini Chips

Crispy homemade zucchini chips on a white counter from above

Crispy zucchini chips made at home with minimal ingredients, expert moisture-removal technique, and irresistible crunch. Perfect for healthy snacking or a light appetizer!

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Course: Breakfast/Snack

Cuisine: American, Healthy, Vegan (if modified)

Keyword: 10 minute oven baked zucchini chips, Baked zucchini chips no breading, Crispy zucchini chips baked, Crispy zucchini chips fried

Prep Time: 20

Cook Time: 1 30

Final Crisping: 10

Total Time: 2

Servings:

Calories: 85kcal

Cost: $4

Equipment

1 Mandoline slicer
1 Paper towels or clean kitchen towel
1 Large mixing bowl
1 Baking sheets
1 Parchment paper
1 Wire cooling rack
1 Oven

Ingredients

Essential Base Ingredients

2 large zucchini about 1.5 pounds
2 teaspoon fine sea salt
1 tablespoon olive oil or avocado oil
0.5 teaspoon garlic powder
0.25 teaspoon black pepper

Optional Flavor Enhancers

0.25 cup grated Parmesan
1 teaspoon dried herbs rosemary, thyme, or oregano
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper for heat
1 tablespoon nutritional yeast for vegan option

Instructions

Slice zucchini thinly using a mandoline slicer.
Lay slices on paper towels and sprinkle with sea salt. Let sit for 10 minutes.
Pat zucchini slices dry thoroughly to remove moisture.
Preheat oven to 225°F (110°C) and line baking sheets with parchment paper.
In a large bowl, toss slices with olive oil until coated.
Sprinkle garlic powder, black pepper, and any desired optional spices.
Arrange slices in a single layer and bake for 60–75 minutes, rotating pans halfway through.
Flip slices after 45 minutes for even crisping.
Transfer to a wire rack and let cool completely.
For extra crispiness, return to oven for an additional 10 minutes if needed.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition