Baked Zucchini Chips: the Healthy Recipe for the Perfect, Light Summer-y Side Dish!

Total time: 35 min
Difficulty: Low
Serves: 4 people
By Cookist

Craving a satisfying crunch without the guilt? Well, then it’s time to ditch the deep fryer and whip up these Baked Zucchini Chips! These crispy treats are a great alternative to greasy potato chips. They’re perfect for satisfying afternoon cravings, packing in lunchboxes, or enjoying alongside dips and veggie platters. To make it is super easy. Zucchini, a readily available summer vegetable, is sliced thinly, covered with oil and seasoning, and then baked until golden brown and crunchy.  In minutes, you'll have a healthy and flavorful snack that everyone will love!


  • Aim for thin and even slices for optimal crispness. A mandoline slicer is ideal, but a sharp knife works too. Strive for slices around 1/8 inch thick. Thicker slices will result in longer baking times and a chewier texture, not quite replicating a chip.
  • Zucchini has a high water content. To promote crisping, address this moisture by salting. After slicing, toss the zucchini with salt in a colander. Let it sit for 15-20 minutes. The salt will draw out excess moisture from the zucchini. Gently pat the zucchini slices dry with paper towels before proceeding.
  • Tossing the zucchini slices with a light coating of olive oil ensures even browning and crisping during baking.
  • Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper. This allows for proper air circulation and prevents steaming, which can lead to soggy chips.
  • For even browning and crisping, gently flip the zucchini slices halfway through baking.
  • Keep an eye on your chips towards the end of baking. Once they turn golden brown and feel crisp to the touch, they're done! Avoid over-baking, which can make them burn.
  • Let the chips cool completely on the baking sheet before transferring them to an airtight container. This allows any residual moisture to evaporate, ensuring crispy chips for longer.
  • If you're looking for an extra flavor boost, after drying the zucchini slices, toss them with your chosen seasonings and a tablespoon of grated parmesan cheese before baking.  This adds a delightful salty and cheesy touch!

Can I Use Something Other Than A Mandoline To Slice The Zucchini?

Absolutely! While a mandoline creates perfectly even slices, you can achieve good results with a sharp knife. Just be sure to slice the zucchini as thinly and evenly as possible.

Do I Need to Rinse The Salt Off Zucchini Before Baking Them?

No, you should not rinse the salt off the zucchini before baking them, as this would wash away the seasoning and all the flavor from your chips!

My Zucchini Chips Are Soggy, What Went Wrong?

There are a couple of reasons why your chips might be soggy:

  • The zucchini slices might have been too thick. Aim for 1/8 inch thickness for optimal crispness.
  • You might not have removed enough moisture. Ensure you properly salt and drain the zucchini slices before baking.
  • The zucchini slices might have been overcrowded on the baking sheet. This prevents proper air circulation and can lead to steaming instead of crisping.

Can I Add Anything Else To The Zucchini Chips Besides Seasonings?

Sure! Here are some ideas for delicious additions:

  • Grated parmesan cheese for a cheesy flavor
  • Chopped fresh herbs like rosemary or thyme
  • A pinch of garlic powder for a savory twist

Are Zucchini Chips Keto-Friendly?

Yes, zucchini chips are a great keto-friendly snack! They are low in carbs and calories and a good source of fiber.

Can I Fry Zucchini Chips Instead Of Baking Them?

While frying zucchini chips is an option, baking them is a healthier approach. Baking allows you to control the amount of oil used and avoids the formation of unhealthy trans fats associated with frying.

More Zucchini Recipes for Your Summer

Baked Zucchini Nuggets

Baked Potato Zucchini Pancakes

Zucchini Rosti

Baked Zucchini Skewers

How to Store Zucchini Chips

Store leftover zucchini chips in an airtight container at room temperature for up to 3 days. They might lose some crispness over time, but they'll still be enjoyable.


800g (28.3 oz)
All-purpose flour
60g (1/2 cup)
Olive oil
30ml (2 tbsp)
dry oregano
Olive oil

How To Make Zucchini Chips (Baked Not Fried!)

Using a mandoline or a sharp knife, thinly slice the zucchini into rounds.

Aim for even slices around 1/8 inch thick. Thicker slices will result in longer baking times and a chewier texture.

In a large bowl, toss the zucchini slices with salt and flour.

Add your favorite seasonings to the zucchini for extra flavor. Oregano is a classic choice, but you can also experiment with other Italian herbs like basil or thyme. Garlic powder, paprika, or a pinch of chili flakes would also work well. Drizzle or spray the zucchini slices generously with oil. This helps them crisp up during baking. 

Transfer the zucchini slices in a single layer to a baking sheet lined with parchment paper.

Preheat your oven to 200°C (400°F). Bake the zucchini slices for 25 minutes, or until golden brown and crispy. 

Flip the slices halfway through baking to ensure even browning. Serve while crispy.

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