Imagine the kind of snack that delivers all the salty crunch of your favorite potato chips, but swaps guilt for greens and packs in fresh garden flavor — that’s the magic of Baked Zucchini Chips. Whether you’re calling for a lighter nibble with your sandwich, a crowd-pleasing party platter, or just a better way to use up that pile of zucchini, this recipe is about to earn a permanent spot in your snack rotation.

Baked Zucchini Chips Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples and fresh zucchini to create a crispy, craveable batch of these chips. Each ingredient is chosen for its ability to enhance texture, ramp up the flavor, or provide irresistible golden color that beckons from the baking tray.

Zucchini: Two medium zucchinis, sliced thin, are the fresh and mild base — thinner slices mean bigger crunch!
Olive oil: Just a tablespoon gives your chips their beautiful golden tint and helps the seasonings stick.
Salt: A half teaspoon wakes up all the flavors and helps draw out moisture for crispiness.
Black pepper: A quarter teaspoon brings a gentle kick and earthiness.
Garlic powder: Just a hint infuses the zucchini chips with savory depth.
Parmesan cheese (optional): Two tablespoons grated on top adds a nutty, salty finish and beautifully browned edges.

How to Make Baked Zucchini Chips

Step 1: Prep the Baking Sheets and Preheat

Begin by preheating your oven to 225°F. You want a low, slow bake to coax out all the moisture without burning the chips. Line two baking sheets with parchment paper; this not only keeps the chips from sticking, but also helps them brown up evenly.

Step 2: Slice the Zucchini

Slice your zucchinis into rounds, aiming for 1/8-inch thickness. If you have a mandoline slicer, now’s the time to use it — it makes creating even slices a total breeze, which guarantees each chip bakes at the same rate for ultimate crispness.

Step 3: Pat Dry

Lay out your zucchini slices on a clean kitchen towel or a few layers of paper towels, and gently blot dry. Zucchini holds a surprising amount of moisture, and this quick step makes the difference between soft chips and truly snappy Baked Zucchini Chips.

Step 4: Season and Toss

Place the zucchini slices in a large mixing bowl. Drizzle with olive oil, sprinkle on the salt, pepper, and garlic powder. Toss everything together until each slice glistens with seasoning. This is the stage where flavor meets crunch potential!

Step 5: Arrange and Add Cheese

Spread the slices out in a single, non-overlapping layer on your prepared baking sheets. If you’re a fan of cheesy chips, this is your moment: sprinkle the grated Parmesan evenly over the zucchini for a golden, savory topping.

Step 6: Bake Low and Slow

Slide your trays into the oven and bake for 1 1/2 to 2 hours. Flip the chips halfway through so they cook evenly on both sides. They’re ready when they look golden and feel crisp to the touch — don’t worry if a few are slightly tender in the center, they’ll crisp up even more as they cool.

Step 7: Cool and Enjoy

Let the chips cool for a few minutes on the tray. This is the finishing touch that transforms them from tender to shatteringly crisp. Pile up your Baked Zucchini Chips and dig in!

How to Serve Baked Zucchini Chips

Garnishes

Keep it simple with an extra dusting of Parmesan or shower of chopped fresh herbs like parsley or chives just before serving. If you like a little zest, a squeeze of lemon over the still-warm chips brings brightness and balance.

Side Dishes

Baked Zucchini Chips pair beautifully with sandwiches, as a crunchy companion to wraps, or nestled alongside homemade hummus. Try them as the star on a vibrant veggie platter with crisp carrot sticks and cherry tomatoes for wholesome snacking.

Creative Ways to Present

For parties, serve these chips in a parchment-lined mug or rustic small bowl, or stack them tall on a platter for a show-stopping centerpiece. You can even layer them on a salad for a fun, crunchy surprise or pop a few on top of a hot soup as an edible garnish.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Baked Zucchini Chips in an airtight container at room temperature. They’re at their crispiest within the first day or two, so try to enjoy them soon after baking for best results.

Freezing

Freezing isn’t recommended, as zucchini releases moisture when thawed, making the chips lose their delightful crunch. It’s best to bake and enjoy fresh, but making a double batch for quick snacking is never a bad idea.

Reheating

If your chips lose a bit of their crunch, spread them on a baking sheet and pop them back in a 250°F oven for 5 to 8 minutes to revive that fresh-from-the-oven crispiness without burning.

FAQs

Do I really need a mandoline to slice the zucchini?

A mandoline gives you perfectly even slices, which helps every chip bake the same way, but a sharp knife and a steady hand will also do the trick — just slice as thinly and evenly as you can for top-tier results.

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well for Baked Zucchini Chips, bringing a slightly sweeter flavor and cheerful color to your snack mix.

Why are my zucchini chips soggy?

Soggy chips usually mean the slices were too thick or not dried properly before baking, or the chips didn’t bake long enough to drive off all the moisture. Make sure to pat the slices thoroughly and be patient with the oven time.

How do I make these vegan?

Just skip the Parmesan cheese or use your preferred plant-based Parmesan alternative. The chips are just as delicious and entirely plant-powered.

Can I add other seasonings?

Definitely! Feel free to branch out and try smoked paprika, chili powder, Italian herbs, or even a sprinkle of nutritional yeast for extra flavor. Baked Zucchini Chips are a fantastic canvas for your favorite spices.

Final Thoughts

If you’ve ever wished your snacks could be both nutritious and downright crave-worthy, now’s your time to shine — Baked Zucchini Chips will win over even the most dedicated chip fans. I’m excited for you to give them a try and share the irresistible crunch and fresh flavor with friends and family. Happy snacking!

Baked Zucchini Chips Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 1 hour 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delight in these crispy Baked Zucchini Chips that make for a satisfying and guilt-free snack. Thinly sliced zucchinis are seasoned, baked to perfection, and enjoyed by all.

Ingredients

Scale

Zucchini Chips:

2 medium zucchinis, thinly sliced (about 1/8-inch thick)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese (optional)

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Instructions

Preheat and Prepare: Preheat oven to 225°F and line two baking sheets with parchment paper. Pat zucchini slices dry.
Season and Coat: In a bowl, toss zucchini with olive oil, salt, pepper, and garlic powder. Coat evenly.
Bake: Arrange slices on baking sheets, ensuring no overlap. Sprinkle with Parmesan if desired. Bake for 1 1/2 to 2 hours, flipping halfway.
Cool and Serve: Once crisp and golden, cool slightly before serving.