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GET IT NOWThis Zucchini Chips Recipe Is My Favorite Veggie Snack
It’s hard to believe I’ve been making these zucchini chips for almost a decade. It feels like just yesterday I tossed some slices in the oven to see what would happen. Here’s why these have become one of my favorite veggie snacks:
- Healthy, crunchy, and light chips – These do an amazing job at satisfying cravings for potato chips or other crunchy foods! They have a light crispness and a savory flavor with a hint of salt. Plus, they’re naturally gluten-free and low carb. They even made it into my first keto cookbook.
- Choose your cooking method – I’ll show you how to make zucchini chips in the oven or the dehydrator if you have one. (I have both, but make baked zucchini chips most often!) And air fryers weren’t really well known when I first made this recipe, but these days I also have instructions for air fryer zucchini chips if you prefer that method — the results are a little crispier, but it’s a much smaller batch.
- So easy to make – Unlike some fancier versions, you don’t need any breading, flour, or specialty tools here. Mine is a super simple zucchini chips recipe! Make my basic version with just 3 ingredients, or try one of my 6 flavor variations.
- Great way to use up a lot of zucchini – Zucchini chips shrink a lot, so I make these a lot when this summer vegetable is coming out my ears in July and August.
I love these all on their own as a snack or side dish, but they’re also wonderful for scooping up your favorite dips, like my pizza dip or spinach artichoke dip. Their neutral flavor goes with everything. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my baked zucchini chips recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – I recommend small to medium zucchini, because it has lower water content. Large zucchini will get you larger chips, but I think it’s annoying because it takes so much longer to dry out. You can also use yellow squash, or even patty pan squash.
- Oil – I always make zucchini chips using either olive oil or avocado oil. Any oil works fine, but I’m not a fan of processed seed oils.
- Sea Salt – Or see my 6 other seasoning ideas below!
How To Make Zucchini Chips
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Slice the zucchini. Use a mandoline slicer to cut the zucchini into 1/8-inch thick slices (or thinner). I have an older one pictured below, but now prefer this one that makes the process fast. Pat dry with paper towels to remove any excess moisture.
- Oil and season. In a large bowl, toss zucchini in olive oil. (Alternatively, you can simply spray lightly with cooking spray.) Sprinkle with salt and toss again.
- Bake until golden. Top two baking sheets with racks (I use two of these sets, which fit side by side in my oven) and place parchment paper over the racks. Arrange the zucchini slices in a single layer. Bake in a preheated oven, rotating the sheet pans halfway through, until the baked zucchini chips are golden and puckered. If there’s any moisture left, pat dry with a paper towel.
- Get them more crispy. Turn off oven and leave the door propped slightly open to crisp up the zucchini chips more.
My Recipe Tips
- Thin, uniform slices are very important, so I highly recommend a mandoline slicer. Your chips won’t get crispy if they are too thick, and if the thickness varies, they’ll cook at different rates. I also use my mandoline to make zucchini lasagna, eggplant rollatini, apple chips, and grilled zucchini!
- Go light on the seasonings. Zucchini chips shrink a lot as they dry out, so the seasonings (and salt) will be more concentrated after they are done.
- Can you skip the racks or the parchment paper? Yes, but results are worse. You can oil the racks well and skip the parchment, but even my nonstick ones sometimes stick. And if you want to bake zucchini chips without the racks, it’s possible but they turn out a bit less crisp. I love these baking sheet with rack sets if you want to get some!
- Check on them, as oven times can vary. The cook time can depend on your oven, the thickness of the zucchini, and even your pan.
- Remove the chips from the oven at different times if needed. If some of your chips start to brown while others are not yet done, you can remove the ones that are done and keep baking the rest.
- If your zucchini chips don’t get crisp after cooling, you can bake them for longer. Just repeat the process to bake, cool in the oven with the door propped open, and then on the counter.
Zucchini Chips (6 Flavors)
My zucchini chips recipe is crispy and so easy! Make them baked in your oven or dried in the dehydrator — plain or in 6 delicious flavors.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 200 degrees F (93 degrees C).
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Use a mandoline to slice zucchini into 1/8 in (.3 cm) thick slices. Pat dry with paper towels to remove any excess moisture.
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Add olive oil and toss to coat the zucchini slices. Sprinkle very lightly with salt, and any other seasonings you like. Toss to coat again.
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Place oven safe baking racks on top of two baking sheets, then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It's fine if they touch, but make sure they don't overlap.
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Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are puckered and golden. If there is any moisture on the zucchini but it's already golden, pat dry with a paper towel.
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Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of entire recipe, or about 12 zucchini chips
- Tips: Check out my recipe tips above to help you get consistently crispy zucchini chips, notes on timing, and troubleshooting.
- Flavor variations: Want to try some different flavors? See my flavor variations here.
- Alternate cooking methods: I have instructions for the dehydrator, convection oven, or air fryer in my cooking methods here.
- Storage: Homemade zucchini chips will last up to 2-3 weeks in an airtight container in the pantry, as long as they are dried out well, although they are best in the first few days. You can also freeze them for up to 6 months. They lose their crispness quickly both ways, so I just pop them in the oven to crisp up again. It usually takes 10 minutes at 200 degrees F, then cool completely on the counter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Zucchini Chips
6 Flavor Variations
- Parmesan Zucchini Chips – Replace the salt and with 1/4 cup grated parmesan cheese. The cheese is salty enough.
- Truffle – Replace sea salt with truffle salt. This is actually how I first made these zucchini chips, and it feels a little fancy!
- Salt & Vinegar – Add a tablespoon of vinegar (apple cider, red wine, or white) and 1/8 teaspoon black pepper to the raw zucchini before tossing and baking.
- Cool Ranch – Toss the zucchini with a tablespoon of my ranch seasoning. You can do this before baking, but I prefer the flavor of doing it after.
- Curry – Add 1/4 to 1/2 teaspoon of curry powder in addition to the salt.
- Italian – Add a sprinkle of Italian seasoning and garlic powder.
Alternate Cooking Methods
I make this zucchini chips recipe in the oven most often, but you can also dry them out using a dehydrator, air fryer, or the convection setting on your oven. I’ve tested all 3:
- Dehydrator – For dehydrated zucchini chips, arrange the zucchini slices in a dehydrator and dry for about 8 hours instead of baking. One advantage of this is that the chips don’t brown as much.
- Convection Oven – Follow my recipe above, but check on the chips after 1 1/2 hours and every 15-20 minutes after that. The time will vary, but is much faster.
- Air Fryer – My recipe for air fryer zucchini chips is my favorite in terms of texture, and super fast! The batch size is much smaller than the oven, though.
50 Comments
Fran
0The best and easiest zucchini chips ever!!! I’ve already already made them twice! Thank you so much!
Wholesome Yum D
0That’s awesome, Fran! I’m so glad the zucchini chips were both easy and a hit, making them twice already says it all.
Brian
0How long will these chips keep?
Wholesome Yum D
0Hi Brian, You can store the low carb zucchini chips in an airtight container in the refrigerator for a few days.
Jenny
0Can you make these in an air fryer?
Maya | Wholesome Yum
0Hi Jenny, Yes, you can! Follow my air fryer zucchini chips recipe.
Denise
0Can you freeze these after they are cooked to bring out and crisp back up in the oven
Melissa
0Hi Denise, These can’t be frozen, sorry.
Stephanie Watson
0Very easy to make. I love zucchini and now I can enjoy it as a snack whenever. Plus it is a great substitute for a chip craving! I think that with this recipe you can get really creative with the flavors too. For the next prep day, I plan to make these into a salt and vinegar chip version. I made mine super crispy and browned! My biggest issue will be portion control…I could easily eat all of them right off the pan.
SE
0These look yummy.
Can they be made with a food dehydrator?
Thanks.
Wholesome Yum M
0Hi SE, Place the zucchini slices in a dehydrator for approximately 8 hours. For more detailed instructions, check out the section called ‘How to make dehydrated zucchini chips’ in the blog post.
Emily O.
0These were great. I ate a whole zucchini of chips in less than an hour. I should be embarrassed, but I’m not. One serving of vegetables into my body.
Regano
0Made these today….. I sprinkled them with reduced salt “Bagel” mix (equal parts any color sesame seed, garlic and dehydrated onion flake. I did not have enough black sesame on hand so I subbed in black chia. STILL good!
Megan
0Hi!
Did I miss the temperature for the oven for zucchini chips?
Wholesome Yum
0Hi Megan, it’s 200 degrees F.
Rachel
0Would you still use the oil when you are dehydrating the Zucchini Chips?
Maya | Wholesome Yum
0Hi Rachel, Yes, you would!
Jenna Urben
0Yum!! I love zucchini. Gonna try this recipe next time I buy a bunch! Love the low and slow method.
Jean Jobse
0What about air fryer? It’s way too long in the oven or dehydrator.
Wholesome Yum
0Hi Jean, I haven’t tried the air fryer for this recipe so I can’t say for sure. Keep in mind they’re meant to get very dry.
Kortney
0This would be great for the winter when it’s cold and having the oven on is a bonus!
Ella May Dillard
0I will like to try your zucchini chips it looks so good and yummy I am big fan of them
Tayler Ross
0I could snack on these chips all day long! They look so good!
Jane Saunders
0I first had zucchini chips in The Rainbow Rooms, NYC 12 years ago and couldn’t stop eating them. Love the idea of truffle salt on them.
jmt
0i use a combination of convection/microwave oven & it works like a charm for dehydration… best purchase ive made for lots of baking choices/options
Maya | Wholesome Yum
0That’s great to know, thank you!
Debra Hamilton
0Thank you. I love your recipes!!!
Maya | Wholesome Yum
0Thanks so much, Debra!
Kat
0Are these just eaten plain, or do you use with a dip?
Maya | Wholesome Yum
0Hi Kat, You can do either way. Here are all my low carb dip recipes.
Cheryl
0Will the chips turn out ok if grated Parmesan cheese is added?
Maya | Wholesome Yum
0Hi Cheryl! Yes, that should be fine. I hope you like the chips!
E. klim
0I plan to make these today. If I were to make a larger quantity for a future gathering, what is the best way to store them (and for how long can they be stored)?
Maya | Wholesome Yum
0You can store them on the counter, in the cupboard or pantry, in an airtight container. They’ll probably keep for at least several days, or longer in the fridge. Sometimes they lose their crispiness as they sit, and if that happens, you can place them in the oven for 10 minutes at 200 degrees to crisp up.
Nancy
0Can you post or send me directions for doing these in the dehydrator? I have one and seldom use it. Wouldn’t they make a mess with the oil on them?
Maya | Wholesome Yum
0Hi Nancy, You can just follow the same instructions, except put them in the dehydrator for about 8 hours. The exact amount of time will vary depending on how thick the slices are.
Christine
0I’m crazy for anything and everything truffles but my jar of truffle salt has to be stored inside a tupperware bin because my husband can NOT abide the smell. To me, it smells like heaven.
Maya | Wholesome Yum
0Haha, me too, Christine! My husband hates truffles too, but I’m completely in love with them. These zucchini chips can be made with regular salt, for those that don’t like truffles.
Taryn
0I love zucchini chips! Great idea to use the truffle salt.
Tasha
0Zucchini chips rule! Yours look absolutely perfect, truffle salt is a great idea.
STACEY
0Truffle salt sounds divine! I need to get some and try this 🙂
Kim | Low Carb Maven
0Fun recipe. I love that you used the truffle salt for some sophisticated flavor. I’m getting some for sure. Love this chip substitute.
Allergy Awesomeness
0Love that this is a simple cracker replacement! YUM!
Maya | Wholesome Yum
0Such a great idea to use these as a cracker replacement!
jules shepard
0These look amazing! Can’t wait to try in my dehydrator, but thanks for the oven directions, too!
~jules
Maya | Wholesome Yum
0Thank you, Jules! How do you like the dehydrator? Do you think it’s a worthwhile tool to have (versus making veggie chips in the oven)?
naturalfitfoodie
0I love healthy snacks like these!
Sylvie
0Ooo, the truffle sounds wonderful with these!
GiGi Eats Celebrities
0Yum Yum and MORE YUM! I love making veggie chips of ALL types!
KeeleyMcGuire
0I love Zucchini Chips. These sound delicious!