There’s something oddly satisfying about a snack that feels indulgent but is secretly good for you.

These crispy zucchini chips have become my go-to when I want that salty crunch without the guilt.

Whether I’m curled up on the couch or packing lunch for the kids, they always disappear in minutes!

Why You’ll Love This Recipe

Healthy meets snackable – Low-carb, low-calorie, and actually satisfying.

Super simple ingredients – Most are already in your kitchen.

Endless flavor twists – Parmesan, chili flakes, BBQ spice… you name it.

Crispy without frying – All the crunch, none of the oil splatter.

Perfect for batch baking – Make once, snack all week.

What You’ll Need (Ingredient Highlights)

Zucchini – Choose firm, medium zucchinis for best texture.

Olive oil – Helps the chips roast evenly and carry the seasoning.

Sea salt – Essential for drawing out moisture and adding flavor.

Garlic powder & paprika – Classic savory seasonings that bring depth.

Black pepper – For subtle heat.

Grated parmesan (optional) – Adds a cheesy, umami-rich crunch.

Pro Tips Before You Start

Slice thin and even – Use a mandoline if possible for consistent crispness.

Don’t skip the moisture step – Removing water is key to crisp chips.

Go low and slow – A low oven temp ensures they dry out without burning.

Flip halfway – This helps both sides crisp evenly.

Use parchment paper – Prevents sticking and makes cleanup easy.

How to Make Crispy Zucchini Chips

Step 1: Preheat Your Oven

Preheat the oven to 250°F (120°C).

It might feel low, but this gentle heat is what turns zucchini from watery slices into perfectly crisp chips.

Step 2: Prep the Zucchini

Wash and thoroughly dry your zucchinis. Slice them into thin rounds—about 1/8 inch thick.

Thinner slices will crisp better, but be careful not to make them paper thin or they’ll burn easily.

Tip: If you have a mandoline, now’s the time to use it!

It saves time and ensures all your chips cook evenly.

Step 3: Remove Moisture

Place the slices in a single layer on paper towels.

Lightly sprinkle with salt and let them sit for 10 minutes.

This step helps draw out excess moisture.

After the resting time, pat them dry with another paper towel.

Don’t skip this—it’s the difference between soggy and crispy.

Step 4: Season the Slices

In a mixing bowl, toss the zucchini rounds with olive oil until lightly coated.

Then add garlic powder, smoked paprika (if using), black pepper, and more salt if needed.

Want to level it up? Add grated parmesan cheese at this point for a salty, cheesy finish.

Step 5: Bake Until Crisp

Line a baking sheet with parchment paper and arrange the slices in a single layer.

Avoid overlapping—use two trays if necessary.

Bake for 1.5 to 2 hours, flipping halfway through.

You’ll know they’re done when the chips are golden, slightly curled at the edges, and crispy to the touch.

Keep an eye on them during the last 15 minutes—they can go from golden to burnt quickly!

Step 6: Cool and Serve

Let the chips cool for a few minutes—they crisp up even more as they cool.

Then dig in! They’re perfect on their own or with a dip like ranch, tzatziki, or even a tangy yogurt sauce.

What to Serve It With

With a bowl of hummus or creamy garlic dip

Alongside a turkey sandwich for a healthy lunch combo

Crumbled over a Caesar salad for added crunch

With burgers or grilled chicken instead of fries

As a side to soup or chili on cozy nights

Variations / Substitutions

Spicy version – Add a pinch of cayenne or chili powder.

BBQ flavor – Toss with a bit of BBQ dry rub.

No parmesan? – Nutritional yeast gives a cheesy flavor too.

Avocado oil – A great alternative to olive oil with a higher smoke point.

Air fryer method – Yes! Just cook in batches at 350°F for about 10–12 minutes, shaking halfway.

Storage & Leftovers

Room temp – Store cooled chips in an airtight container for up to 3 days.

Add a paper towel to help absorb any moisture.

Re-crisp – If they get soft, pop them back in the oven at 250°F for 10 minutes.

Avoid the fridge – It adds moisture and ruins the crisp.

Batch prep – You can double the recipe, but bake in separate trays.

FAQs

Can I use yellow squash instead of zucchini?
Yes! It has a similar texture and flavor, and works just as well.

Why are my chips not crispy?
They were either sliced too thick, had too much moisture, or were not baked long enough.

Make sure to dry them and slice thinly.

Can I make these in an air fryer?
Absolutely. Just reduce the time and check often so they don’t overcook.

Do I need to peel the zucchini?
Nope. The skin helps the chips hold their shape and adds nutrients.

Can I skip the parmesan?
Of course! It’s optional. The chips are delicious even without it.

How thin should I slice the zucchini?
Aim for 1/8 inch thick. Consistent thickness is key to even baking.

Are these chips keto-friendly?
Yes! They’re naturally low-carb and perfect for keto snacking.

Final Thoughts

I’ve made these crispy zucchini chips more times than I can count—and they never disappoint.

They’re the kind of snack that makes you forget you’re eating vegetables.

They’re easy to customize, super satisfying, and a total hit with kids and adults alike.