If you’re craving something crispy, savory, and guilt-free, Crispy Baked Zucchini Chips are your new best friend. Light, crunchy, and full of flavor, these chips are a great alternative to traditional potato chips. Whether you serve them as a snack, a side, or a party appetizer, they’re easy to make and even easier to eat.
Made with just a few ingredients and baked (not fried), zucchini chips are the perfect way to satisfy your cravings while sneaking in more veggies!
1. Why You’ll Love Crispy Baked Zucchini Chips
There’s so much to love about these healthy chips:
- Crispy and Delicious: Thin-sliced zucchini turns irresistibly crunchy in the oven.
- Healthier Snack Option: Lower in calories and fat compared to regular chips.
- Simple Ingredients: You probably have everything you need already.
- Customizable Flavors: Add your favorite seasonings for endless variations.
- Kid-Friendly: A sneaky way to get kids excited about eating vegetables.
2. Ingredients You’ll Need for Crispy Baked Zucchini Chips
Just a handful of basic ingredients come together for this crispy snack:
Main Ingredients:
- Zucchini: 2–3 medium-sized (choose firm, fresh zucchinis)
- Olive Oil: 2 tablespoons (or avocado oil)
- Salt: 1/2 teaspoon (or to taste)
Optional Seasonings:
- Garlic powder
- Paprika
- Black pepper
- Parmesan cheese (for cheesy chips)
- Italian seasoning
- Smoked paprika (for a smoky twist)
3. Step-by-Step Instructions for Making Crispy Baked Zucchini Chips
1. Preheat the Oven:
Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Slice the Zucchini:
Using a mandoline slicer or a very sharp knife, slice the zucchini into thin rounds — about 1/8 inch thick. Try to keep the slices even for consistent baking.
3. Toss with Oil and Seasoning:
Place the zucchini slices in a bowl. Drizzle with olive oil and toss gently to coat. Sprinkle with salt and any additional seasonings you like.
4. Arrange on Baking Sheets:
Lay the zucchini slices in a single layer on the prepared baking sheets. Make sure they aren’t overlapping to ensure crispiness.
5. Bake Low and Slow:
Bake for 1.5 to 2 hours, flipping halfway through, until the chips are golden and crisp. Watch closely toward the end to prevent burning.
6. Cool and Serve:
Remove from the oven and let the chips cool completely. They’ll crisp up even more as they cool. Enjoy immediately or store in an airtight container.
4. Tips for the Best Crispy Baked Zucchini Chips
- Use a Mandoline: A mandoline slicer ensures even, thin slices that bake uniformly.
- Low and Slow Baking: Baking at a low temperature helps remove moisture without burning the chips.
- Blot Excess Moisture: After slicing, you can blot the zucchini with paper towels to remove extra moisture for even crispier chips.
- Watch Carefully: Ovens can vary — check your chips during the last 30 minutes to avoid burning.
- Season After Baking (Optional): For super crispy results, some people prefer seasoning after baking to keep moisture to a minimum.
5. Serving Ideas for Crispy Baked Zucchini Chips
Zucchini chips are versatile and can be served in lots of fun ways:
- With Dips: Serve with hummus, ranch dressing, guacamole, or salsa.
- Party Appetizer: Pile them high on a platter for a healthier alternative to chips and dip.
- Side Dish: Serve alongside sandwiches, burgers, or grilled chicken.
- Topping: Use crushed zucchini chips as a crispy topping for casseroles or salads.
- Snack Pack: Pack them into small containers for a healthy on-the-go snack.
6. Nutritional Benefits
Crispy Baked Zucchini Chips aren’t just tasty — they’re packed with good-for-you nutrients:
- Low in Calories: A great way to enjoy a crunchy snack without loading up on calories.
- Rich in Vitamins: Zucchini offers vitamin C, vitamin A, potassium, and antioxidants.
- Good Source of Fiber: Helps promote healthy digestion and keeps you feeling full.
- Low-Carb Friendly: Perfect for keto, paleo, and other low-carb lifestyles.
- Heart-Healthy Fats: A little olive oil boosts flavor and provides beneficial monounsaturated fats.
FAQs
- Can I make zucchini chips without oil?
Yes, you can bake them without oil, but they may be slightly less crisp. A light mist of cooking spray is a good compromise. - Why aren’t my zucchini chips crispy?
They may have been sliced too thick or not baked long enough. Make sure to slice thin and bake low and slow. - Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash works the same way and adds a slightly different flavor. - How long do zucchini chips stay crispy?
They are best eaten the same day, but if stored in an airtight container with a silica packet, they can last 1–2 days. - Can I make zucchini chips in an air fryer?
Yes! Cook at 375°F for 8–10 minutes, checking often, until crispy. - Can I freeze zucchini chips?
Freezing is not recommended — they lose their crispiness after thawing. - What dips go best with zucchini chips?
Ranch dressing, garlic aioli, tzatziki, or spicy hummus all pair wonderfully. - Can I bake multiple trays at once?
Yes, but rotate the trays halfway through baking for even crispiness. - Can I add cheese before baking?
Yes! Sprinkle a little Parmesan cheese halfway through baking for extra flavor. - Are zucchini chips keto-friendly?
Definitely. They are naturally low in carbs and perfect for keto snacking.
Crispy Baked Zucchini Chips are the perfect guilt-free snack — light, crunchy, and full of flavor. Whether you enjoy them plain, with dips, or alongside your favorite meals, these veggie chips are sure to become a new go-to in your kitchen!