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Plate of Zucchini Chips

Crispy Baked Zucchini Chips Recipe

  • Author: Leigh Oskwarek
  • Total Time: 2 Hours and 15 Minutes
  • Yield: 5 Servings, 100 Chips Total (20 Chips per Serving) 1x


When you get a craving for something salty and crispy but you can’t eat potato chips then look no further because oven-baked zucchini chips are a yummy treat. They are not only crispy and delicious but also so easy to make. They fit into many diet plans that almost everyone can eat.


  • 2 medium-size Zucchini
  • ½ Tbsp Olive Oil
  • Salt




The chips come out the best when you slice them really thin. They get nice and crispy and crunchy.

Make the slices uniform in thickness so that they will bake evenly.

The way you accomplish the evenly cut slices is with a mandoline slicer. The only caution is that you need to watch your fingers since the razor is very sharp, just like a big razor blade. 

Small to medium zucchini, firm in texture, make the best chips because they have less seeds and less water content.

Bake your zucchini chips in the oven at a low temperature, around 225 degrees, slowly which will ensure that the chips will be crispy but not burnt.

Another good tip is to use a piece of parchment paper on top of the baking sheet. Space them apart not overlapping so that they will crisp up better.

  • Prep Time: 15 Minutes
  • Cook Time: 2 Hours
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

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