Crispy, flavorful, and guilt-free, these baked zucchini chips are one of my favorite low-carb snack alternatives. Made with just a few simple ingredients and minimal oil, they’re the kind of crunchy treat I keep coming back to—especially when I’m craving chips without the heaviness of potatoes. Whether I enjoy them straight from the oven or paired with a dip, they always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium zucchini, thinly sliced
1/4 teaspoon garlic powder
1 tablespoon olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon salt
Optional: freshly ground black pepper or parmesan for topping
Directions
I start by preheating my oven to 225°F (110°C) and lining two baking sheets with parchment paper.
Using a mandoline or sharp knife, I slice the zucchini into very thin rounds—this helps them bake evenly and crisp up properly.
I place the slices between paper towels and press gently to draw out any excess moisture.
In a large bowl, I toss the zucchini slices with olive oil, garlic powder, smoked paprika, and salt until they’re well coated.
Then, I arrange the slices in a single layer on the prepared baking sheets, making sure they don’t overlap.
I bake them for 1.5 to 2 hours, flipping halfway through, and keep a close eye near the end to make sure they don’t burn.
Once done, I let them cool on the baking sheets so they get extra crispy before serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 servings
Calories per serving: 78 kcal
Variations
I sometimes sprinkle grated parmesan cheese over the zucchini slices before baking for a cheesy twist.
For extra spice, I add a pinch of cayenne or chili powder to the seasoning mix.
When I want an herby version, I swap out the smoked paprika for Italian seasoning or dried oregano.
If I’m feeling indulgent, I dip them in ranch or hummus for a satisfying snack.
Storage/Reheating
I store leftover zucchini chips in an airtight container at room temperature for up to 2 days. If they soften, I reheat them in a low oven (about 200°F/95°C) for a few minutes to bring the crunch back. I don’t recommend refrigerating them, as they tend to lose their crispiness quickly.
FAQs
How do I keep zucchini chips crispy?
I make sure to slice them very thin and remove as much moisture as possible before baking. Letting them cool completely on the baking sheet also helps them stay crisp.
Can I use a different vegetable instead of zucchini?
Yes, I’ve had success using thinly sliced eggplant, sweet potatoes, and even carrots with a similar method. Just keep an eye on baking times, as they may vary.
Do I need a mandoline to make these?
While a mandoline makes slicing quick and even, I’ve used a sharp knife with good results. The key is getting consistently thin slices.
Can I make these chips in an air fryer?
Absolutely. I reduce the temperature and cook in small batches, usually around 375°F (190°C) for 8–12 minutes, flipping halfway through.
Are these chips freezer-friendly?
Unfortunately, I don’t recommend freezing them. They tend to get soggy and lose their crispness after thawing.
Conclusion
These baked zucchini chips have become a go-to snack for me when I want something savory, crunchy, and nourishing. They’re incredibly simple to make and satisfy my cravings without any guilt. Whether I enjoy them on their own or with a dip, they always disappear fast. Give them a try—I think you’ll be hooked too.
📖 Recipe:
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Baked Zucchini Chips
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Crispy, flavorful, and guilt-free, these baked zucchini chips are a low-carb, healthy snack alternative. Perfect for curbing salty cravings, they’re easy to make with minimal oil and a handful of simple ingredients.
Ingredients
2 medium zucchini, thinly sliced
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
Optional: freshly ground black pepper or grated parmesan cheese for topping
Instructions
- Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Slice the zucchini into very thin rounds using a mandoline or sharp knife.
- Place the slices between paper towels and press gently to remove excess moisture.
- In a large bowl, toss the zucchini slices with olive oil, garlic powder, smoked paprika, and salt until well coated.
- Arrange the slices in a single layer on the prepared baking sheets without overlapping.
- Bake for 1.5 to 2 hours, flipping halfway through. Watch closely near the end to prevent burning.
- Let the chips cool on the baking sheets to crisp up before serving.
Notes
Sprinkle grated parmesan cheese before baking for a cheesy version.
Add cayenne or chili powder for a spicy twist.
Use Italian seasoning or oregano instead of paprika for a herby flavor.
Dip in ranch or hummus for extra flavor.
Store in an airtight container at room temperature for up to 2 days.
Reheat in a low oven (200°F/95°C) to restore crispiness if needed.
Not suitable for freezing as they lose their crispness.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 78 kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
