Use this zucchini recipe for a simple and healthy snack recipe. Just three ingredients and you’ve got some crunchy baked zucchini chips, perfect for dipping. If you want to try an alternative to potato chips, these have just the right amount of salt and crunch to fit the bill.
This is a great recipe when you’re using up your excess zucchini from the garden. I love making Zucchini Cookies and Zucchini Bread.
Did you know you can freeze zucchini for later if you’ve got too much? Here’s how.
I was surprised at just how much I enjoyed these the first time I made them. Even my kiddos loved them, especially with a little bit of ranch dressing. They’re great to eat as is or with a yummy dip like Spinach Artichoke Dip or Jalapeno Pepper Dip.
How long are zucchini chips good for?
The zucchini chips are good for up to a week as long as they’re sealed in an airtight container like tupperware or a Ziploc bag. They can be left on the counter or kept in the fridge.
- Zucchini – one large vegetable.
- Olive Oil – to coat.
- Salt – our go to seasoning, but below is a list of other varieties to chose from.
- Mandoline Slicer – so you have uniform sizes.
- Parchment Paper – to prevent sticking to the pan.
You can of course slice these with a knife but it’s so much easier if you’ve got a mandoline. If you don’t already have one, let this be your sign to pick one up. They make veggie slicing so much simpler and this one (my favorite!) slices in french fry shape, too.
How to make Zucchini Chips
- Using the mandoline slicer, cut up your zucchini into thin slices.
- Drizzle olive oil onto the veggie to coat.
- Spread out the zucchini chips onto baking sheets with parchment paper, add salt and bake.
- Cook for about 2 hours until they’re brown and crispy.
- If there is excess oil, use a paper towel to dab and absorb it.
- Let them cool and enjoy!
Some other optional seasonings to try are:
- Red Pepper Flakes
- Garlic Powder
- Seasoning Salt
- Ranch Packet Seasoning
More Zucchini Recipes:
Buffalo Chicken Zucchini Boats
- 1 zucchini large
- 1 tbsp olive oil
- 1 tsp salt
- Paprika optional
- Preheat your oven to 200 degrees.
- Using a mandoline, slice the zucchinis on the thinnest setting (1/8 to 1/16″ thick).
- Place the zucchini slices in a large mixing bowl and drizzle the oil over the zucchini slices Toss gently to coat completely.
- Line two baking sheets with parchment paper. Line the zucchini slices on the parchment paper so they are not touching. Sprinkle each slice with salt and a pinch of paprika (optional).
- Bake in the oven until crisp and golden, about 2 to 2-1/2 hours.
- Once the chips are crispy, turn off the heat and allow the chips to cool on the paper towels to absorb any extra oil.
- Store in an air-tight container.
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5 comments on “Zucchini Chips”
This recipe didn’t give an oven temp for the 2 hr cooking time!
It’s in the recipe card. 200 degrees.
Want to try zucchini chips – sounds great.
Keep losing recipe …. have resorted to paper and
bake at what temp
Bake at 200.