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Baked Zucchini Chips

   These oven Baked Zucchini Chips are amazingly crispy and loaded with flavor and crunch. Perfect as an appetizer or just a snack anytime you have a craving attack for the crunchy texture. The key to the success of this recipe is to slice the zucchini thinly by using the mandoline. Then brush the olive oil mixture over the sliced zucchini rounds and bake them in a preheated oven for about 1 hour on each side or until golden brown and crispy. This guilt-free recipe is good for both children and adults. It is enjoyable and satisfying for all tastes.

   Zucchini is a green summer vegetable belonging to the squash family. It can be dark or light green in color and can be steamed, boiled, baked, grilled and however you like it. Usually, zucchini is served as a side dish or an appetizer, but can be incorporated in any other great recipes as well. These recipes such as salads, casseroles, breads and much more. Also, it can be included in a healthier version of any recipe. Especially for the health conscious cooks and the multitude of people who would like to cut back on their calorie intake. Zucchini is such a versatile vegetable that you can prepare and enjoy it in so many different ways. The Baked Zucchini Chips recipe from Food For Your Good test kitchen is a savory and full-flavored recipe that you and your family can enjoy time and time again.

Baked Zucchini Chips | #zucchini_chips

Baked Zucchini Chips


1/2 Zucchini
2 tbsp. Olive Oil
1 pinch Sea Salt, Black Pepper,
Oregano, Paprika


1. Preheat oven 225 F.
2. Slice zucchini into thin rounds.
3. In separate mixing bowl, mix the olive oil and spices together.
4. Brush zucchini rounds with olive oil mixture on both sides.
5. Place on a baking sheet covered with parchment paper.
6. Bake 1 hour on each side or until golden brown and crispy.

Baked Zucchini Chips Recipe Video Tutorial

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12 Replies to "Baked Zucchini Chips"

  • comment-avatar
    Heather M. Whipple October 18, 2017 (10:15 PM)

    So basically you bake these for a total of two hours right? Since one of the direction steps say bake for one hour on both sides. Please let me know if this is correct.

  • comment-avatar
    Erica Anderson August 20, 2017 (1:08 PM)

    Can you use an actual dehydrator for these?

  • comment-avatar
    Angel January 25, 2017 (5:20 PM)

    I was really excited to try these because I’m on a low-carb diet and I wanted to make some dip to go with them and I just pulled them out of the oven after the two hours and they are extremely floppy. How are you supposed to get them crispy?

    • comment-avatar
      Kate @Food For Your Good February 2, 2017 (1:50 PM)

      Angel, I would recommend to increase the oven temperature by 25F and/or cook it longer until crispy.

      • comment-avatar
        rob January 16, 2018 (3:49 PM)

        Would a gas oven make them floppy and not crispy? Ther’s a lot of water in natural gas. Maybe try an electric if you have access to one.

  • comment-avatar
    Shundra September 24, 2016 (2:23 PM)

    They were delicious!

    • comment-avatar
      Kate @Food For Your Good September 25, 2016 (9:58 PM)

      Shundra, thanks for the feedback! We are glad that you enjoyed this recipe!

  • comment-avatar
    Tony August 14, 2016 (5:31 PM)

    If I bake a lot of these, how long can I keep them stored?

    • comment-avatar
      Kate @Food For Your Good August 24, 2016 (11:17 PM)

      Tony, they can be stored in an airtight container for 2 to 3 days.

      • comment-avatar
        Tony August 27, 2016 (2:18 PM)

        Thanks Kate! Going to bake some up today. Super stoked to give ’em a go.

  • comment-avatar
    adam j conn July 14, 2016 (11:09 AM)

    An hour each side. Man, 2 hours to cook a zucchini? That’s insane man

    • comment-avatar
      Kate @Food For Your Good July 14, 2016 (2:14 PM)

      In this recipe, we use a dehydration cooking method which always requires you to cook food longer. Unless you prefer to use a deep fryer, but it will be a different zucchini recipe. 🙂

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