Oven-Baked Zucchini Chips (Crispy & Healthy Snack)

Looking for a guilt-free, crunchy snack? These Oven-Baked Zucchini Chips hit the spot every time. They’re light, crisp, low-carb, and made with just a handful of ingredients. Perfect for snacking, meal-prepping, or serving as a crunchy side at dinner.

Whether you’re cutting back on carbs, trying to eat more vegetables, or just looking for something different, this recipe is your answer.

Why You’ll Love These Baked Zucchini Chips

Healthy and low in calories
Crispy without deep frying
Keto and low-carb friendly
Budget-friendly with only 5 ingredients
Kid-approved and great for picky eaters

You don’t need fancy tools or obscure ingredients—just zucchini, seasoning, and a little time in the oven.

Ingredients You Need

Here’s what goes into these crispy zucchini chips:

2 medium zucchini, sliced thin (⅛ inch or less)
2 tablespoons olive oil (or melted butter for a richer flavor)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup grated Parmesan cheese (optional, but adds crunch and savory flavor)

Want to keep it dairy-free? Skip the Parmesan. Still delicious.

How to Make Zucchini Chips in the Oven

1. Preheat the Oven Low and Slow

Set your oven to 225°F. That’s right—low and slow is key here. It helps the zucchini dehydrate and crisp up without burning.

Line two baking sheets with parchment paper. This makes cleanup easier and prevents sticking.

2. Slice Your Zucchini Super Thin

Use a mandoline if you have one. Aim for ⅛ inch or thinner. If they’re too thick, they won’t crisp properly. Uneven slices? Expect uneven baking.

Pro tip: Don’t skip the mandoline—uniform slices = even chips.

3. Season the Slices

Toss the zucchini slices in a bowl with:

Olive oil (or butter)
Salt
Black pepper
Garlic powder
Parmesan (optional)

Mix gently until every slice is lightly coated.

4. Lay Them Out Flat

Arrange your slices on the prepared baking sheets in a single layer. No overlapping. That’s how you get that perfect crunch.

5. Bake Until Golden and Crisp

Bake for 1½ to 2 hours, flipping the slices about halfway through.

Start checking at 1½ hours.
Watch closely in the last 30 minutes—they go from golden to burned in a flash.

Let them cool on the pan. They’ll crisp up even more as they rest.

Tips for Perfect Zucchini Chips

Pat slices dry before baking if your zucchini is extra juicy.
Use convection if your oven has it—circulating air = crispier chips.
Bake on wire racks for better airflow (if you have them).
Add red pepper flakes or smoked paprika for a flavor twist.
Store leftovers in an airtight container to keep them crisp.

Are Zucchini Chips Healthy?

Yes. These chips are:

Low in calories and carbs
Gluten-free and keto-friendly
Made with real vegetables
Free from artificial flavors and preservatives

A great substitute for store-bought chips—and you control the ingredients.

Serving Ideas

These zucchini chips are versatile. Here are a few ways to enjoy them:

As a snack: Serve with ranch, hummus, or Greek yogurt dip.
With sandwiches or wraps: Use them instead of potato chips.
On a charcuterie board: Add a healthy crunch to your platter.
As a salad topper: Crumble them over greens for added texture.

Hosting a party? They’re an easy appetizer that feels fancy but takes no effort.

FAQs About Zucchini Chips

How do I store baked zucchini chips?

Let them cool completely. Store in a paper towel-lined container with a loose-fitting lid. They’re best the same day, but can stay crisp for up to 2 days.