Good luck resisting these easy baked zucchini chips

The key to making crispy, not soggy, zucchini chips is to slice them evenly. Using a mandolin cuts down on time and makes this version of easy baked zucchini chips right every single time.

If you’re not yet a mandolin owner, see this pear chips recipe. Between baked pear chips and zucchini chips, there’s plenty of opportunities to use one. A mandolin is one of the best $10-15 tools most home chefs own. 

Another secret to creating crisp (not burnt) zucchini chips is to flip them every 5-10 minutes. Because, let’s face it. It’s hard to enjoy a healthy snack when it doesn’t taste and crunch the same way as more indulgent options.


These chips are lightly flavored with salt, pepper, and paprika.

It’s almost impossible not to eat them all, right from the baking sheet. So, make double!


Easy baked zucchini chips (Sip Bite Go)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 3 medium zucchini sliced thin
  • 1 tbsp olive oil
  • S+P
  • 1 tsp paprika


  1. Preheat oven to 350 degrees F and line 1-2 baking sheets with parchment paper.
  2. In a bowl, coat zucchini with olive oil. Arrange zucchini on a baking sheet. Season lightly with salt, pepper and paprika.
  3. Bake 20-30 minutes. Flip after 10 minutes, then continue flipping every 5-10 minutes, until crisp and lightly browned.

Recipe Notes

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Seen on All rights reserved. Happy cooking!

Still have the munchies? This Pin board has more healthy snacks.

Shop zucchini tools and accessories

Here’s a collection of helpful zucchini tools and cute accessories. Sip Bite Go gets commission for purchases or clicks made through links in this post. Happy Shopping!

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