Love savory snacks? Try my veggie chips, parmesan crisps, chicharrones, and shrimp chips next. Zucchini crisps are my ultimate guilt-free potato chip craving hack. While my family adores my zucchini fries, making them as chips is just so much more fun to eat!
Why I love this recipe
Healthy. As far as zucchini recipes go, this one is packed with vitamins and fiber while being very low in calories and carbs. A touch of olive oil provides healthy fat, making them a well-rounded, healthy snack. Versatile. I prefer to eat my veggie chips straight out of the bowl, but if you’d like, they work equally well as an appetizer alongside your favorite dipping sauce or crushed on top of a Mediterranean bowl. Customizable. I’ll give you the base recipe plus a handful of flavor combinations, so you never have to make them the same way twice. Great for meal prep. I like to make these chips on Sunday and then store them for the rest of the week. They pack great, and even the kiddos will look forward to having them in their school lunches!
Ingredients needed
Zucchini. The thinner you slice the zucchini, the crispier your chips will be. Look for large zucchini with no soft spots or browning. Olive oil. I like the subtle flavor of olive oil spray, but any good quality oil can be used. Salt. Just a dash to add flavor.
How to make zucchini chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “OMG, these are so freaking good!! Thank you for sharing!” – DC Step 1- Prep the zucchini. Slice the zucchini into very thin slices. Using a paper towel or clean kitchen towel, pat the zucchini dry to ensure all excess moisture is removed. Step 2- Season. Transfer the sliced zucchini into a large mixing bowl. Add the olive oil and salt and toss until the zucchini is lightly coated in oil. Step 3- Bake. Place the zucchini on the prepared baking sheet in a single layer. Bake for 90 minutes or until crispy and golden brown. Remove them from the oven and allow them to cool completely.
Arman’s recipe tips
Don’t add extra salt. Adding extra salt will draw out too much liquid and soften the chips, so hold off on adding extra salt until the chips are cooked and cooled. Serve with a dip. Like ranch dressing, garlic yogurt sauce, eggplant dip, or keep it simple with a little sugar free BBQ sauce or honey mustard. Get all the excess moisture. If there’s any moisture left in the zucchini, they won’t get crispy, so make sure to use plenty of paper towels to soak it all up. Check often. Everyone’s ovens work differently, so if your oven runs hot, check your chips after the 60-minute mark and every 10 minutes afterward to keep them from burning. Use other types of squash. When I don’t have enough zucchini for this recipe, I’ll substitute yellow squash. Use a mandolin slicer. While this is certainly optional, I find using a mandolin is a great way to get perfectly even, thin slices.
Storage instructions
To store: Store extra chips in an airtight container at room temperature for up to 2 weeks. Yes! While I prefer baking these chips in the oven because I can bake them all at once, you can use an air fryer. Here’s how it’s done: Place the oiled and seasoned zucchini in a single layer in the air fryer basket and air fry at 400F for 12 minutes, flipping halfway through. Let the chips cool completely. Keep in mind you may have to work in batches to ensure the chips get equally crispy.
Ranch. Add ½ tablespoon of ranch seasoning and garlic powder. Spicy. Mix ½ tablespoon of cayenne pepper and ½ teaspoon of red pepper flakes. Cheesy. Sprinkle finely grated parmesan cheese (or nutritional yeast) just before baking the chips. Salt and vinegar. Remove the chips from the oven midway through and spritz with white vinegar. Barbeque. Add a mix of BBQ spice and smoked paprika.
To freeze: Transfer the chips to a freezer-safe container and freeze for up to 3 months. Make sure the bag is completely sealed because if moisture seeps in, the chips will become soft and mushy. To reheat: To reheat frozen chips, pop them in an air fryer at 200F for 4-5 minutes or in a preheated oven at 250F for 7-8 minutes or until warm.
Frequently asked questions
More easy zucchini recipes
Air fryer zucchini Zucchini boats Zucchini lasagna Zucchini casserole
Originally published February 2021, updated and republished May 2024
