Pin The first time I made these, my husband walked into the kitchen and asked what smelled so incredible. He could not believe it was just zucchini transforming into something golden and impossibly crisp in our oven.
I started making these when we were trying to eat more vegetables but still wanted something fun to snack on during movie nights. Now they have become a stapled request whenever friends come over.
Ingredients
- 2 medium zucchinis: Look for firm ones without soft spots because excess water prevents proper crisping
- 1 tablespoon olive oil: Just enough to help the seasonings stick without making the chips soggy
- 1/2 teaspoon sea salt: The flaky kind works beautifully for even coverage
- 1/4 teaspoon freshly ground black pepper: Adds a little warmth that balances the mild zucchini flavor
- 1/2 teaspoon garlic powder: Completely optional but adds that savory addictive quality
- 1/2 teaspoon smoked paprika: Gives a subtle smoky depth that makes these feel gourmet
Instructions
- Prep your oven and pans:
- Preheat to 225°F and line two baking sheets with parchment paper so nothing sticks
- Slice with patience:
- Cut zucchini into 1/8 inch rounds using a mandoline for best results because even thickness means even baking
- Remove the moisture:
- Pat each slice thoroughly with paper towels because any remaining water will steam instead of crisp
- Season gently:
- Toss slices in a large bowl with oil and seasonings until every piece is lightly coated
- Arrange with care:
- Lay slices in a single layer without overlapping or they will bake unevenly
- Bake low and slow:
- Cook for 1 hour then rotate pans and flip chips before baking 30 to 40 minutes more until golden
- Let them cool completely:
- The chips keep crisping on the hot pan so resist the urge to taste test too early
Pin My sister claimed she hated zucchini until she tried these chips at our house last summer. She texted me the next day saying she had already made two batches.
Choosing The Right Zucchini
Smaller and younger zucchinis have fewer seeds and thinner skin which both help the chips crisp up better. Large ones with tough skins can still work but you might want to peel them first.
Getting Even Slices
A mandoline slicer makes this so much easier but a sharp knife and steady hand work perfectly fine. The key is consistency so every chip finishes at the same time.
Making Them Ahead
These really are best the same day but you can store leftovers in an airtight container with a paper towel to absorb any residual moisture. They lose some crunch but still taste delicious.
- Re-crisp leftovers in a 300°F oven for 5 to 10 minutes
- Try nutritional yeast instead of cheese for a dairy-free savory version
- Season immediately after baking while the chips are still slightly warm
Pin There is something deeply satisfying about turning a simple garden vegetable into something that feels indulgent. Happy snacking.
Recipe Q&A
- → How thin should the zucchini slices be?
Slices should be about 1/8 inch (3 mm) thick to ensure they bake evenly and become crispy.
- → What seasonings enhance the zucchini slices?
Simple sea salt and black pepper work well, while garlic powder and smoked paprika add smoky depth if desired.
- → Can I use different vegetables instead of zucchini?
Thinly sliced vegetables like eggplant or sweet potatoes can be used, though baking times may vary.
- → How do I store these chips for maximum crispness?
Store completely cooled chips in an airtight container for up to two days to maintain crunch.
- → What baking temperature is ideal for these chips?
A low oven temperature around 225°F (110°C) allows slow drying and ensures a crispy texture without burning.