Need something to do with all of that fresh zucchini in your garden? I highly recommend you try this simple recipe for homemade zucchini chips! Simple to make and baked in the oven, these are a light, fun snack!
Every home gardener needs a few great zucchini recipes in their repertoire! For more great ways to use up that summer zucchini, check out these zucchini cupcakes, these delicious zucchini fritters, or these baked zucchini fries!
Zucchini Chips Recipe
Is there anything better than growing and harvesting your own vegetables and then turning that produce into a treat that’s loved by the whole family? We’re finally entering into prime zucchini-picking season, so if you’ve found yourself buried in fresh zucchini, you’re definitely going to want to try out this simple recipe for zucchini chips! They’re surprisingly simple to make and are a great light snack!
I often stick to baking my zucchini into sweet treats (like my Zucchini Bread), but recently I’ve been craving lighter, less sugary treats, and these zucchini chips certainly hit the spot. They are light, paper thin, crispy as potato chips, and you only need a handful of ingredients! My favorite thing is they’re just as addictive as some of my favorite high-fat favorites (looking at you, potato chips and fried pickles!) but so much lighter! Let’s get to this super easy recipe!
Ingredients You Need to Make Zucchini Chips
If you have zucchini in your garden, you will want to bookmark this recipe. It’s an easy (and super delicious) recipe to use up your produce! Check out the recipe card at the bottom of the post for exact measurements.
- Zucchini: Slice your zucchini into thin, even slices about ⅛ inch thick. Remember that you are making “chips”!
- Olive Oil: This is to help the seasoning stick to the zucchini.
- Salt and Pepper: I like to use kosher salt and freshly cracked black pepper to get the most out of the flavor.
- Smoked Paprika: This is optional, but it really brings in a deliciously sweet and deep flavor to the zucchini chips.
How to Make Zucchini Chips?
These are so easy to make! Pop them in the oven, and you can eat them as a side or even as an afternoon snack. They go with just about anything!
- Prep: Preheat the oven to 225 degrees Fahrenheit and line two cookie sheets with parchment paper. Set aside.
- Slice: Slice your zucchini and thoroughly pat slices dry with a paper towel.
- Whisk: In a large bowl, whisk together olive oil, salt, black pepper, and paprika if using.
- Toss: Toss zucchini slices in olive oil and stir until all slices are coated with olive oil.
- Place on Baking Sheet: Transfer zucchini slices to prepared cookie sheets. Be sure to space evenly over baking sheet so that no slices are overlapping.
- Bake: Transfer both baking sheets to the oven and bake for 1 hour and 15 minutes to 2 hours (baking time can vary depending on your oven). Once your slices have been baking for 1 hour and 15 minutes, be sure to check them every 10 minutes, so they do not burn. Zucchini chips will be golden brown and crisp when finished.
Zucchini chips are easy to make, but pay attention to these simple tips for perfect results every time!
- Slicing: It’s very important that all of your zucchini slices be the same thickness. Otherwise, you run the risk of over-cooking and burning some while others on the same tray remain soggy. I highly recommend a mandolin slicer for consistent slices.
- Don’t overcrowd the pan: When placing your zucchini chips on the baking pan, make sure to space them out, so they are not overlapping. The zucchini slices will shrink up in the oven, but if they are just piled on your baking pan, you won’t be able to get them to cook properly, so give them some space!
- Use two pans: I do recommend using two pans for cooking all of your zucchini at one time since the bake time is so long. If your oven does not bake evenly, pause halfway through baking to rotate pans.
How Should I Season My Zucchini Chips?
In this recipe, I call for just salt, pepper, and an optional sprinkle of smoked paprika. However, feel free to experiment with making chips that suit your own personal palate! I’ve found that a pinch of chili powder makes an excellent addition! Keep in mind that a little bit of seasoning goes a long way!
How to Store Leftovers
If you have leftover zucchini chips, then you will be happy to know that they store great! In fact, I like making these ahead of time and doubling the batch so that I can have them all week long.
- Once they have cooled, then you can place your chips in an airtight container and store them at room temperature. If they lose any of that crunchy texture, pop them back into the oven at 225 degrees Fahrenheit for about 5 minutes.
Oven Baked Zucchini Chips
- ½ lb zucchini sliced into thin, ⅛” thick slices
- 1 Tablespoon olive oil
- ½ teaspoon Kosher salt plus more to taste, as needed
- ¼ teaspoon Freshly cracked black pepper
- ⅛-¼ teaspoon Smoked paprika optional
Preheat the oven to 225 degrees Fahrenheit and line two cookie sheets with parchment paper. Set aside.
Slice your zucchini and thoroughly pat slices dry with paper towel.
In a large bowl, whisk together olive oil, salt, black pepper, and paprika, if using.
Toss zucchini slices in olive oil and stir until all slices are coated with olive oil.
Transfer zucchini slices to prepared cookie sheets. Be sure to space evenly over baking sheet so that no slices are overlapping.
Transfer both baking sheets to the oven and bake for 1 hour and 15 minutes to 2 hours. Once your slices have been baking for 1 hour and 15 minutes, be sure to check them every 10 minutes, so they do not burn. Zucchini chips will be golden brown and crisp when finished.