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!
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Use a mandolin to thinly slice the zucchini into discs. (It's okay to use a knife, just make consistently thin slices). 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.
As you cut the zucchini, transfer the slices to paper towel to absorb the moisture. Once done, layer another piece of paper towel on top of the zucchini and gently press down to dry the zucchini slices as much as possible.
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.
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.
Notes
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.