Baked Zucchini Chips
Baked Zucchini Chips – A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!
Healthy Snacks
When trying to stay on a healthy eating plan, I find snack time the hardest meal to stick to. Mainly because I get tired of eating the same 3 healthy snacks over and over again.
This winter we’ve been experimenting with healthy snack options to mix things up a bit and help us stay on a clean eating regiment.
Great Substitution for Chips
The naughty snack I miss more than any other munchy, are chips… Potato chips, tortilla chips, pretty much any sort of salty fried chippity-chip.
I love them all and have absolutely no self-control around them, so, therefore, they are not allowed in the house right now.
But that doesn’t mean I can’t make a light and healthy substitute to help curb the cravings.
Baked Zucchini Chips
Zucchini is the answer.
When zucchini is sliced thin and baked at low heat, it turns into thin rounds of crispy goodness.
I don’t have a lot of self-control with these chips either, but at least I know they are ultra light and packed with goodness. A guilt-free snack I can enjoy anytime I want!
Tips and Tricks for Making Baked Zucchini Chips
- You can use any size of zucchini available, but this is the one time you’ll hear me suggest going with larger zucchini squash. Because the chips shrink as they bake, the large grandma’s garden sized zucchini work especially well. They are also a little dryer than the baby zucchini, so they have less moisture to release.
- Using a mandolin slicer also helps a great deal, because all the zucchini slices are exactly uniform so they come out perfectly crunchy across the board.
- A Silpat baking sheet would work just as well as parchment paper if you want to use that instead.
- Best of all, you can season your light and healthy Baked Zucchini Chips any way you like. I love them with a touch of smoked paprika and cumin.
How Do You Store Zucchini Chips?
Baked Zucchini Chips can be stored in a zip bag or airtight container for several weeks… although there’s no way they’ll last that long.
What Temperature Do You Bake Zucchini Chips?
Preheat the oven to 235 degrees F. Bake for 1 1/2 – 2 hours until crisp and golden.
If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes.
See The Recipe Card Below For How To Make Baked Zucchini Chips. Enjoy!
More Healthy Snacks To Try:
- Baked Apple Chips
- 5 Ingredient Raw Paleo Brownies
- Roasted Chickpeas
- Creamy Avocado Deviled Eggs
- Zesty Kale Chips
- Zucchini Sushi Rolls – In Sonnet’s Kitchen
- Apricot Bars – Kellie’s Food to Glow
Baked Zucchini Chips
Ingredients
- 4 large zucchini, evenly sliced 1/8 inch thick
- 2 tablespoons olive oil
- salt
- 1/2 teaspoon hot smoked paprika, optional
- 1/2 teaspoon cumin, optional
Instructions
- Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
- Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil.
- Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
- Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.
Video
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
OMG!… the best recipe ever! I HATE zucchini because it’s so water-based and my recipes never come out right but these zucchini chips have transformed me! I will be making these daily! Thanks for sharing!
These were fabulous! Thank you for the recipe. My dad doesn’t usually eat any spices on anything but he loved these!
I loved these! I’m always looking for low calorie, low fat and low carb snack options. I did not use the spice in the recipe… instead, I kept it simple with a little salt. Also, if you flip each chip over about half way through they crisp up better and do not get too dark. Here’s the problem (good one to have)… it takes a long time to make when you have only one oven, and bu the time I get the first two sheets done my family devours them. So, making enough for a few days that is a challenge.
I was pleasantly surprised by the taste and texture of these baked zucchini chips. They have a satisfying crunch and the seasoning is spot on. I love that they’re made with fresh zucchini and are a healthier snack option. Highly recommend giving them a try.
This was such a health and delicious treat. Thanks for making it tastier to eat our veggies.
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Hey Sommer Collier! I love your recipe. Your style of writing was so awesome, I easily understand your concept. I was cook this recipe in my home and it was so delicious.
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I’ve finally discovered a recipe for a healthy snack! Thank you very much for sharing your recipe. I tried it yesterday and it tastes even better than I expected. Please continue to share more and more healthy recipes with us.
looking forward to your cookbook!
Exactly the inspiration I needed for meal planning today.
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I made these, but they came out teeny tiny and not crispy enough for a dip, even after 2 hours. It would probably be easier to make in dehydrator? I was kind of a slave to the oven the entire time. I will use them as a topping for a salad, maybe.
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Thank you so much for sharing this recipe, Sommer! I am such a huge fan of chips, but I eat way too many of them, so this healthier option seems like a great switch. Can’t wait to try these!
Quick question: Since the goal of the low & slow cooking is to dry the zuke slices out so they become crispy chips, would salting them as they sit in the paper towels help? This would draw out more moisture, plus the salt would become part of the seasoning, so that you wouldn’t need to put more on later. Have you tried this?
Hi Bess!
Absolutely, salt does help. Feel free to salt them earlier than mentioned in the recipe if desired. :)
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I cooked it after your recipe. This was very tasty . Everyone in my family had a lot of fun eating it. Thanks for this recipe . Carry on ….
Let me offer a pretty good tip. I cut a 2 inch piece off of the zucchini end first, on a big angle. This angled cut will then produce a much larger slice on your mandolin. The slices may get oval shaped but are nice and large and can handle the shrinkage.
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It’s a great alternative for potato chips low carb and yummy
In my country chips are made from rootbeef, and must say it is even better
Great taste, but I feel like I wasted a zucchini. They crisped down to an almost-nothing. The amount created doesn’t justify the time baking. Instead, I’ll put on the same ingredients, grill them for a few minutes, and eat them that way.
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More interested in keto friendly snacks and dishes
Can these zucchini chips be made if you don’t have parchment paper
Hi Sharon,
Yes. It would be best if you baked them on baking stones instead of metal baking sheet, without the parchment paper. They are likely to burn faster resting on metal sheets.
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Thanks so much for this delicious recipe
wow,,,,,,,nice dish..Thanks so much for this delicious recipe
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These baked zucchini chips look delicious, I just want to devour it off the screen! Thanks for sharing!
I think possibly I shouldn’t have used the THINNEST setting on my mandoline, but these came out awesome. Done in about 80 mins, I preferred the ones I added a little salt and roasted coriander to. My second batch is in the oven now, and since I had to wait for the first batch, I rubbed 1T of olive oil into all of the towel dried slices and then tossed them with some salt before I put them on the sheets. They exuded even more water so maybe I should have dried them again lol – I guess we will see in an hour. Anyway- the thinnest setting left me with a Lays potato chip thinness- fabulous for munching, but I wanted to use these for dipping in cottage cheese, so next time I’ll try the thicker setting. They turned very brown, not pretty like the picture, but didn’t taste burnt at all.
Hey its a great snack…will makes wonderful eve with this..lovely..
wow this is great. I think your article is very useful and easy to understand. thank you
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I really loved this idea! Such a great snack!
These are the crispiest!! So perfect, we ate the whole pan!
These zucchini chips are simply addictive. Plus, they are such a good way to make kids eat veggies. Such a great recipe. Thanks for sharing.
You’re exactly right! These are addictive, too, but so much less guilt! They’re delicious!
I can already tell these would be completely addicting!
Great Post! I’ve never tried zucchini chips. They look really crisp and delicious. This is an great idea and i can’t wait to try this. Thanks a lot for sharing.
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When you click print (recipe) for the zucchini chips, it says bake 2 minutes! Don’t think that’s correct! I did make the recipe and it took about two hours… maybe less, according to your original recipe. It just says TWO when you print it! Yout might also want to add, WATCH CLOSELY after about 1 1/2 hours as some get done quicker than others. ——
Crispy Baked Zucchini Chips. A healthy paleo-friendly snack recipe that is loaded with flavor and crunch.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 8 Servings
Calories 48 kcal
Author Sommer Collier
Hi Jon,
I’m so sorry about that! We are currently using a program to convert our recipes into a more functional recipe form. However there have been a few glitches. Thanks so much for helping us catch this one. It actually takes 2 hours, not 2 minutes.
Sadly these chips have more calories than the garden veggie potato chips I can buy at any grocery store
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I LOVE zucchini I can’t believe I haven’t baked them before. I’m looking forward to trying this out this week.
Can you freeze these?
I made these and they tasted great but they didn’t get crispy. I tried cooking them longer but the burned. Any ideas?
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Can’t wait to try out this recipe this weekend. All the ingredients sound delicious. As a passionate home cook, your recipes inspire me. Thank you.
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Any reason why a Silpat baking sheet wouldn’t work in place of the parchment paper?
Hi Allison, it would work just fine!
Looking forward to trying these! I am in the market for a good mandoline. What brand is in the video? Do you like it?
Thanks for a great recipe!
Hi Lisa, My mandolin is the OXO Steel, and I love it!
http://www.amazon.com/gp/product/B003L0OP1G/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003L0OP1G&linkCode=as2&tag=aspiper-20&linkId=JIH5FN5MVBZDZAZJ
I like the Tupperware Mandoline. ??
Have you ever tried to spray with olive oil cooking spray They look really good!
Hi Karen! Good idea, but just be sure to check that there are no “additives” in the cooking spray. That may effect the browning.
I’ve never seen zucchini chips before! What a great idea!
Oh, I’ve never tried zucchini chips. They look really crisp and delicious!
So happy to have found this! My daughter and I are having a Girl’s In movie night tonight and were trying to think of a lower carb crunchy snack idea. Well, here it is! Can’t wait to try them!
These look SO good~ we’ll have to give them a try!
Ahhh, nothing better than a chip with smoked paprika and coarse sea salt.
These look DELICIOUS and just might possibly be something that my oh-so-picky stepkids might actually like! (and that’s always a huge victory in my book!)
WOW!! These look so incredible perfect!! Must try!
These look PERFECT. I need to try them, chips are my downfall!
I can’t wait to try this – they won’t last long around me!
this is brilliant! i have a weakness for salty snacks and this would do the trick!
What a great way to use up all of our summer zucchini from the garden!!! Bookmarking this for when our garden is in full swing :)
This sounds so divine !!! Next time we do zucchini, this is how we will do it.
LOVE baked zucchini chips!! They’re the best!
Those zucchini chips look so nice and crispy and good!
YUM! These look great and I love your video!
Right on Julie. When we grow our zucchini our kid’s fight them every time. This is a great alternative the kids are going to woof these chips down.