Oven baked zucchini chips

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Learn how to make zucchini chips in the oven with this easy recipe. Not only are they ridiculously addictive, oven baked zucchini chips are also a pretty healthy snack. They are the one rare chip you can eat on most diets. Healthy baked zucchini chips are paleo-friendly, keto-friendly, and whole30 approved. So let’s get snacking!

How to make oven baked zucchini chips – step by step

Preheat oven to 350 degrees. You don’t want to overcrowd or overlap the zucchini chips, so prep two baking sheets with parchment paper.

Using a knife to slice zucchini thin for chips

The best way to slice zucchini thin is to use a mandolin. You can also use a sharp knife to thinly slice zucchini, but it’s difficult to get completely uniform slices. With zucchini sliced in different sized discs, some of the baked zucchini chips will cook faster than others. If you’re slicing zucchini by hand, watch the zucchini chips closely as they cook in the oven.

Slicing zucchini with a mandolin

To use a mandolin to thinly slice the zucchini into discs, cut off the ends of the zucchini. Use the thinnest or second thinnest setting on the mandolin to slice the zucchini. Hold the zucchini vertically (straight down) to make circular discs. Hold the zucchini at an angle to make elongated diagonal cuts. Or hold the zucchini horizontally to make long zucchini chips.

Remove moisture from the zucchini

As you cut the zucchini, transfer the slices to paper towel to absorb the moisture. Once the zucchini is completely sliced, layer another piece of paper towel on top of the raw zucchini and gently press down to dry the zucchini slices as much as possible.

Seasoning the chips

Transfer the zucchini slices to a bowl and coat them with olive oil. Arrange zucchini on parchment paper lined baking sheets, making sure they do not overlap. Mix together salt, pepper and paprika, and sprinkle the spice mixture over the zucchini slices.

Temperature for baking zucchini chips in the oven

Bake the zucchini chips at 350 degrees for 10 minutes. Flip them and bake for another 10 minutes. The time to complete the zucchini chips may vary depending on your oven. If they aren’t done after being flipped once, let them continue to cook, flipping them every 5 minutes until each side is crisp and lightly browned.

Chips along the edge of the baking sheet may crisp earlier than those in the center. Remove chips as they finish.

Once the baked zucchini chips are done, transfer them to a paper towel lined plate to absorb any extra oil. Zucchini chips can be stored in an air-tight container for 3 days.

Love zucchini? Check out this recipe for chilled zucchini soup – it’s so good!

How to pick fresh zucchini at the store

Fresh zucchini are plentiful in late spring and summer. The best zucchini are five to six inches long and under two inches wide. A perfectly ripe zucchini will have a beautiful deep green skin that is shiny, without any imperfections. A small stem should still be attached to the zucchini, and if it’s freshly picked, the end of the stem will be slightly moist. The slightly prickly zucchini skin should be firm to the touch.

How to store zucchini: on the counter or in the fridge?

If you’re going to have zucchini at home a few days before making this recipe, you may be wondering: can you store zucchini on the counter? You can store zucchini at room temperature, but with a warmer house in the summer, when zucchini is in peak season, it’s best to store zucchini in the crisper drawer in the fridge. It will stay fresh for longer in the fridge than if you store zucchini on the counter. Wait to wash the zucchini until you’re going to use it, and it should last up to five or six days in the fridge.

Tasty tips and notes for making oven baked zucchini chips

Fresh zucchini have a moist stem end and a slightly prickly yet shiny skin.
Using a mandolin to thinly slice the zucchini chips into discs helps these oven baked zucchini chips bake evenly. A mandolin is one of the best $10-15 tools kitchen tools you can own.
Garlic salt is very tasty on zucchini chips. For variation, you can also season these veggie chips with parmesan cheese, chili lime seasoning, or paprika.
Larger zucchinis will have more moisture in the middle. Use smaller zucchinis for this recipe so they end up very crispy.
Zucchinis shrink when cooked. To make larger zucchini discs, slice the zucchini on a diagonal.
Store oven baked zucchini chips in an airtight container for a couple of days. If they lose their crispiness, pop them back in the oven for 10 minutes at 200 degrees.
Zucchinis can be stored in the freezer for 3 months. Before putting whole zucchini in the freezer, blanch them, otherwise they will produce a lot of liquid when defrosting.

Like healthy snacks that have a crunch? Check out this recipe for baked pear chips and this recipe for dried kiwi.

Let me know when you make this recipe for healthy baked zucchini chips. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.