Crispy Zucchini Chips (Baked or Air Fryer)

These crispy zucchini chips are one of my favorite ways to turn a simple fresh zucchini into a light, crunchy snack. I slice the zucchini ultra-thin, coat the rounds with just a little olive oil, and season them with salt and optional paprika. I can slowly bake them for an especially crisp texture or use my air fryer when I want a much faster batch.

They make a simple alternative to traditional potato chips, and I like that the ingredient list is short and easy to customize. I can enjoy them on their own, serve them alongside sandwiches, or pair them with my favorite dip.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large zucchini

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon paprika, optional

I find that a mandoline slicer is particularly helpful for this recipe because evenly sized slices cook at roughly the same rate. I aim for rounds about 1/8 to 1/16 inch thick.

Directions

Oven Method:

I preheat my oven to 200°F (95°C) and line my baking sheets with parchment paper.

I wash the zucchini and dry it thoroughly. Removing excess surface moisture helps the slices crisp more effectively.

Using a mandoline slicer, I carefully cut the zucchini into very thin rounds, approximately 1/8 to 1/16 inch thick.

I place the zucchini rounds in a large bowl, drizzle them with olive oil, and gently toss until they have a light, even coating.

I arrange the zucchini rounds in a single layer on the prepared baking sheets. I make sure the slices don’t overlap.

I sprinkle the slices evenly with salt and paprika, if I’m using it.

I bake the zucchini for 2 to 2 1/2 hours, checking toward the end and removing any chips that become crisp earlier than the others.

Once the chips are crisp and lightly golden, I turn off the oven and allow them to cool inside. I find this helps them dry further and become even crunchier.

Air Fryer Method:

I preheat my air fryer to 350°F (175°C).

I prepare the zucchini in the same way, cutting it into very thin, evenly sized rounds.

I lightly coat the slices with olive oil and season them with salt and optional paprika.

I arrange the zucchini in a single layer in the air fryer basket without overcrowding it. I usually work in batches when necessary.

I air fry the chips for 8–10 minutes, flipping them halfway through.

I remove the chips once they’re golden and crisp, keeping a close eye on them near the end because thin slices can brown quickly.

I let them cool for a few minutes before serving so they can become even crispier.

Servings and Timing

This recipe makes approximately 2 servings.

Prep Time: 10 minutes

Oven Cooking Time: approximately 2 to 2 1/2 hours

Air Fryer Cooking Time: approximately 8–10 minutes per batch

Oven Total Time: approximately 2 hours 10 minutes to 2 hours 40 minutes, plus cooling

Calories: approximately 120 kcal for the recipe as provided

The exact cooking time can vary depending on how thinly I slice the zucchini and how much moisture it contains. I always use the appearance and texture of the chips as my final guide rather than relying only on the timer.

Variations

Garlic Zucchini Chips:

I add a light sprinkle of garlic powder before cooking. I use it sparingly so it doesn’t overwhelm the mild zucchini flavor.

Spicy Zucchini Chips:

When I want more heat, I replace or combine the paprika with cayenne pepper, chili powder, or crushed red pepper.

Italian-Style Chips:

I season the zucchini with dried oregano, basil, garlic powder, and a small amount of salt for an Italian-inspired version.

Smoky Zucchini Chips:

I use smoked paprika instead of regular paprika. It gives the chips a deeper, slightly smoky flavor without requiring additional ingredients.

Parmesan Zucchini Chips:

For a savory variation, I sprinkle a small amount of finely grated Parmesan over the slices. I watch these carefully during cooking because the cheese can brown quickly.

Storage/Reheating

I think these zucchini chips taste best shortly after they’re made because that’s when they’re at their crispiest. If I have leftovers, I let them cool completely before placing them in an airtight container. Any remaining warmth can create condensation and soften the chips.

I keep them at room temperature for about 1–2 days. If they lose some of their crunch, I avoid the microwave because it tends to make them softer. Instead, I return them to a low oven for a few minutes or place them briefly in the air fryer until they’re crisp again. I let them cool before eating, since cooling can further improve their crunch.

FAQs

Why are my zucchini chips soggy?

I usually find that soggy chips come from slices that are too thick, too much oil, overcrowding, or excess moisture in the zucchini. I slice the zucchini as evenly and thinly as possible and always arrange it in a single layer.

Do I need a mandoline slicer?

I don’t absolutely need one, but I find a mandoline makes this recipe much easier. Uniform slices cook more evenly, whereas uneven hand-cut slices can leave me with some chips that are browned while others are still soft.

Can I make zucchini chips without oil?

I can make them with very little or no oil, particularly in an air fryer, although I find that a light coating of olive oil improves browning and helps the seasonings stick to the zucchini.

Why do I bake zucchini chips at such a low temperature?

I use a low oven temperature because zucchini contains a lot of water. Slow baking gives that moisture time to evaporate while reducing the chance that the thin slices will burn before they become crisp.

Which method makes better zucchini chips: oven or air fryer?

I choose the oven when I want to prepare more chips at once and don’t mind the longer cooking time. I choose the air fryer when I want a small batch quickly. Both methods can produce crispy results as long as I keep the slices thin and avoid overcrowding them.

Conclusion

Crispy zucchini chips are an easy way for me to transform fresh zucchini into a crunchy homemade snack with only a few ingredients. I can keep the seasoning as simple as salt and olive oil or customize each batch with paprika, garlic, herbs, Parmesan, or a little heat.

Whether I choose the slow-baked method or the quicker air fryer version, I get the best results when I slice the zucchini very thinly, keep the rounds in a single layer, and give them enough time to crisp. Once cooled, they’re ready for me to enjoy as a light snack, simple side, or crunchy addition to my favorite dips.

---

📖 Recipe:

Print