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Appetizer / Baked Zucchini Chips: The Ultimate Healthy Snack Recipe

Baked Zucchini Chips: The Ultimate Healthy Snack Recipe

August 3, 2025 by JannaAppetizer

Baked Zucchini Chips: Crispy, guilt-free snacking is finally within reach! Forget greasy potato chips – these oven-baked delights offer a satisfying crunch and savory flavor without the added calories. I’m thrilled to share this recipe that has become a staple in my household, perfect for movie nights, afternoon snacks, or even a healthy side dish.

Zucchini, a summer squash believed to have originated in Italy, has long been a versatile ingredient in Mediterranean cuisine. While traditionally enjoyed in savory dishes like ratatouille or grilled as a side, transforming it into crispy chips is a relatively modern and ingenious twist. This innovative approach allows us to enjoy the subtle sweetness of zucchini in a fun and addictive way.

What makes baked zucchini chips so irresistible? It’s the perfect combination of textures – a satisfying crispness on the outside and a tender, slightly chewy interior. Plus, they’re incredibly easy to customize with your favorite seasonings, from simple salt and pepper to zesty parmesan and garlic. People love them because they are a healthy alternative to traditional chips, offering a good source of vitamins and fiber. They are also incredibly convenient to make, requiring minimal ingredients and effort. So, ditch the guilt and embrace the deliciousness of these homemade chips – you won’t regret it!

Baked Zucchini Chips this Recipe

Ingredients:

  • 2 medium zucchini, about 8 inches long
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Optional: 1/4 cup grated Parmesan cheese

Preparing the Zucchini:

Okay, let’s get started! The key to crispy baked zucchini chips is to remove as much moisture as possible. Zucchini is mostly water, so this step is crucial. Trust me, I’ve made soggy chips before, and it’s not a fun experience!

  1. Wash and dry the zucchini: Give your zucchini a good rinse under cold water to remove any dirt or debris. Then, thoroughly dry them with a clean kitchen towel or paper towels. Make sure they are completely dry before moving on to the next step.
  2. Slice the zucchini thinly: This is where a mandoline slicer comes in handy, if you have one. It will ensure uniform thickness, which is essential for even baking. If you don’t have a mandoline, don’t worry! A sharp knife will work just fine. Aim for slices that are about 1/8 inch thick. Thicker slices will take longer to bake and may not get as crispy. Try to keep the slices as consistent as possible.
  3. Remove excess moisture (the most important step!): There are a few ways to do this. My preferred method is to use salt. Place the zucchini slices in a large colander set over a bowl. Sprinkle them generously with salt (about 1 tablespoon). Toss the slices to coat them evenly. The salt will draw out the moisture from the zucchini. Let them sit for at least 30 minutes, or even up to an hour. You’ll be surprised how much water comes out!
  4. Rinse and dry the zucchini again: After the zucchini has sat for at least 30 minutes, rinse the slices thoroughly under cold water to remove the salt. Make sure you get all the salt off, or your chips will be too salty. Then, pat the zucchini slices completely dry with paper towels. This is a crucial step! The drier the zucchini, the crispier the chips. You can even press them gently between layers of paper towels to remove even more moisture.

Seasoning the Zucchini:

Now that our zucchini is prepped and ready, it’s time to add some flavor! I love this combination of spices, but feel free to experiment with your own favorite seasonings. A little chili powder or some Italian seasoning would also be delicious.

  1. Prepare the seasoning mixture: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried basil, salt, and pepper. Whisk everything together until well combined.
  2. Toss the zucchini with the seasoning: Place the dried zucchini slices in a large bowl. Pour the seasoning mixture over the zucchini and toss gently to coat them evenly. Make sure each slice is coated with the oil and spices. If you’re using Parmesan cheese, sprinkle it over the zucchini slices now and toss again to distribute it evenly.

Baking the Zucchini Chips:

Alright, we’re almost there! Baking these chips low and slow is the key to getting them nice and crispy without burning them. Patience is key!

  1. Preheat the oven to 225°F (107°C): This low temperature is essential for drying out the zucchini without burning it.
  2. Arrange the zucchini slices on baking sheets: Line two large baking sheets with parchment paper. This will prevent the chips from sticking and make cleanup a breeze. Arrange the zucchini slices in a single layer on the baking sheets, making sure they don’t overlap. Overlapping slices will steam instead of bake, and they won’t get crispy. You may need to bake them in batches if you don’t have enough space.
  3. Bake the zucchini chips: Place the baking sheets in the preheated oven and bake for 1 hour. After 1 hour, check the chips. They should be starting to dry out and crisp up around the edges. If they’re not quite there yet, continue baking for another 30 minutes to 1 hour, or until they are crispy and golden brown. The baking time will vary depending on the thickness of the slices and your oven.
  4. Flip the zucchini chips (optional, but recommended): About halfway through the baking time (after about 30-45 minutes), flip the zucchini chips over. This will help them to bake evenly and crisp up on both sides. Use a spatula to carefully flip each slice.
  5. Cool the zucchini chips: Once the zucchini chips are crispy and golden brown, remove them from the oven and let them cool completely on the baking sheets. They will crisp up even more as they cool. Don’t be tempted to eat them right away!

Tips for Extra Crispy Zucchini Chips:

Want to take your zucchini chips to the next level? Here are a few extra tips to ensure maximum crispiness:

  • Use a wire rack: Instead of cooling the chips directly on the baking sheet, try placing a wire rack on top of the baking sheet and cooling them on the rack. This will allow air to circulate around the chips, which will help them to crisp up even more.
  • Dehydrate them: For the ultimate crispy zucchini chips, you can dehydrate them in a dehydrator instead of baking them in the oven. Dehydrate them at 135°F (57°C) for 6-8 hours, or until they are completely dry and crispy.
  • Don’t overcrowd the baking sheets: Make sure the zucchini slices are arranged in a single layer on the baking sheets, without overlapping. Overcrowding the baking sheets will cause the chips to steam instead of bake, and they won’t get crispy.
  • Store them properly: Store the cooled zucchini chips in an airtight container at room temperature. They will stay crispy for a few days, but they are best enjoyed fresh. If they start to lose their crispness, you can re-crisp them in a low oven for a few minutes.

Serving Suggestions:

These baked zucchini chips are delicious on their own as a healthy snack, but they can also be served as a side dish with sandwiches, burgers, or grilled chicken. They’re also great dipped in hummus, ranch dressing, or your favorite dip. Get creative and enjoy!

Baked Zucchini Chips

Conclusion:

And there you have it! These Baked Zucchini Chips are more than just a healthy snack; they’re a crispy, flavorful revelation that will change the way you think about zucchini forever. I know, that’s a bold statement, but trust me on this one. The simple combination of thinly sliced zucchini, a touch of olive oil, and your favorite seasonings transforms this humble vegetable into an addictive treat that even the most ardent zucchini skeptics will adore.

Why is this recipe a must-try? Because it’s incredibly easy, surprisingly satisfying, and a fantastic way to sneak in some extra veggies. We all know we should be eating more greens, and these chips make it not only palatable but genuinely enjoyable. Plus, they’re baked, not fried, so you can indulge without the guilt. It’s a win-win!

But the best part? The versatility! While I’ve shared my go-to recipe with a simple blend of garlic powder, onion powder, and a pinch of salt and pepper, the possibilities are truly endless. Feeling adventurous? Try a sprinkle of parmesan cheese before baking for a cheesy, savory kick. Craving something spicy? Add a dash of cayenne pepper or red pepper flakes. For a Mediterranean twist, toss the zucchini with dried oregano, basil, and a squeeze of lemon juice. You could even experiment with different herbs and spices like smoked paprika, chili powder, or even a touch of curry powder. The only limit is your imagination!

These Baked Zucchini Chips are perfect as a standalone snack, but they also make a fantastic addition to other meals. Crumble them over salads for added texture and flavor, serve them alongside your favorite sandwich or burger, or even use them as a crunchy topping for soups. They’re also a great alternative to croutons! For a truly decadent experience, try dipping them in a creamy dip like hummus, tzatziki, or even a simple ranch dressing.

I’m absolutely confident that you’ll love this recipe as much as I do. It’s become a staple in my kitchen, and I’m always looking for new ways to customize it. So, what are you waiting for? Preheat your oven, grab some zucchini, and get ready to experience the magic of Baked Zucchini Chips!

I’m so excited for you to try this recipe, and I can’t wait to hear about your experience. Did you try any variations? What seasonings did you use? What did you serve them with? Please, share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy baking, and happy snacking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy your crispy, healthy, and utterly delicious zucchini chips!


Baked Zucchini Chips: The Ultimate Healthy Snack Recipe

Crispy baked zucchini chips seasoned with garlic, onion, smoked paprika, and herbs. A healthy and delicious snack or side dish!

Prep Time20 minutes
Cook Time90 minutes
Total Time110 minutes
Category: Appetizer
Yield: 4 servings
Save This Recipe

Ingredients

  • 2 medium zucchini, about 8 inches long
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Wash and dry the zucchini: Rinse zucchini under cold water and thoroughly dry with a clean towel.
  2. Slice the zucchini thinly: Slice zucchini to 1/8 inch thickness using a mandoline or sharp knife.
  3. Remove excess moisture: Place zucchini slices in a colander, sprinkle with 1 tablespoon of salt, and toss. Let sit for 30 minutes to 1 hour.
  4. Rinse and dry the zucchini again: Rinse zucchini slices thoroughly under cold water to remove salt. Pat completely dry with paper towels.
  5. Prepare the seasoning mixture: In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried basil, salt, and pepper. Whisk well.
  6. Toss the zucchini with the seasoning: Place dried zucchini slices in a large bowl. Pour seasoning mixture over zucchini and toss gently to coat evenly. If using Parmesan cheese, sprinkle over zucchini and toss.
  7. Preheat the oven to 225°F (107°C).
  8. Arrange the zucchini slices on baking sheets: Line two large baking sheets with parchment paper. Arrange zucchini slices in a single layer, without overlapping.
  9. Bake the zucchini chips: Bake for 1 hour. Check for crispness. Continue baking for another 30 minutes to 1 hour, or until crispy and golden brown.
  10. Flip the zucchini chips (optional): Flip zucchini chips halfway through baking (after 30-45 minutes) for even crisping.
  11. Cool the zucchini chips: Remove from oven and let cool completely on baking sheets. They will crisp up further as they cool.

Notes

  • Removing moisture from the zucchini is crucial for crispy chips. Don’t skip the salting and drying steps!
  • A mandoline slicer ensures uniform thickness for even baking.
  • Baking time may vary depending on the thickness of the slices and your oven.
  • For extra crispy chips, cool them on a wire rack.
  • Store cooled chips in an airtight container at room temperature. Re-crisp in a low oven if needed.
  • Experiment with different seasonings to customize the flavor.
  • Serve as a healthy snack or side dish. Great with dips!

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