Save to Pinterest I stumbled onto zucchini chips by accident one rainy Sunday when I was craving something crunchy but didnt want to blow through an entire bag of tortilla chips. My garden had exploded with zucchini that summer and I was desperate to use them up. The first batch came out sad and soggy but by the third try I figured out the secret. Now they disappear faster than I can bake them.
My roommate walked in while I was pulling a tray off the oven and assumed Id made some fancy potato chips. She ate half the batch standing at the counter before I could correct her. Now whenever I smell garlic powder and paprika hitting hot zucchini I think of her surprise when she finally guessed the secret ingredient.
Ingredients
- 2 medium zucchinis: Fresh firm ones slice cleaner and bake up more evenly than overgrown monsters
- 1 tablespoon olive oil: Just enough to help the seasonings stick without making the chips greasy
- 1/2 teaspoon sea salt: Enhances the natural sweetness instead of masking it
- 1/4 teaspoon freshly ground black pepper: Adds a little bite that keeps you reaching for more
- 1/2 teaspoon garlic powder: Optional but honestly why would you skip it
- 1/2 teaspoon smoked paprika: Gives that BBQ vibe without the sugar and additives
Instructions
- Get your oven ready:
- Preheat to 225°F and line two baking sheets with parchment paper while you work
- Slice it thin:
- Cut the zucchini into rounds about 1/8 inch thick using a mandoline if you have one
- Dry them out:
- Pat the slices thoroughly with paper towels because water is the enemy of crunch
- Season well:
- Toss the slices with olive oil and seasonings until everything is evenly coated
- Space them out:
- Arrange in a single layer without overlapping or theyll steam instead of crisp
- Low and slow:
- Bake for an hour then flip and rotate the pans for another 30 to 40 minutes
- Patience pays off:
- Let them cool completely on the sheets because thats when they really crisp up
Save to Pinterest I made these for a movie night with friends and watched in amusement as the non zucchini lovers hesitantly tried one chip then immediately reached for more. Theres something magical about turning such a humble vegetable into something people crowd around.
Getting The Right Thickness
Consistency matters more than you might think. Thin slices bake evenly while thick ones stay chewy in spots. A mandoline saves your knuckles and produces identical rounds but a good sharp knife and patience work too.
Flavor Variations That Work
Sometimes I go heavy on the smoked paprika for a BBQ kick. Other times I skip the garlic and add Italian herbs or a dusting of nutritional yeast for cheesy vibes without dairy.
Storage Reality Check
These are definitely best fresh but they do keep for a couple days in an airtight container. Any moisture makes them wilt fast so tuck a paper towel in there if you need to store them.
- Dont seal them up while theyre still warm or condensation will ruin the crunch
- If they soften slightly a quick 10 minute toast in the oven brings them back
- Make a double batch because they disappear faster than you expect
Save to Pinterest These chips turned my zucchini problem into my favorite snack habit. Hope they become your go to too.
Recipe FAQs
- → How thin should zucchini slices be for crispiness?
Slices around 1/8 inch (3 mm) thick work best to ensure even baking and maximum crispness.
- → Can I add other seasonings besides salt and pepper?
Yes, smoked paprika, garlic powder, chili powder, or Italian herbs make flavorful additions.
- → What is the best way to remove excess moisture from zucchini slices?
Patting slices dry with paper towels helps remove moisture that can prevent proper crisping.
- → Why do the chips need to cool on baking sheets before serving?
Cooling allows residual heat to further crisp the chips and ensures better texture.
- → How long can baked zucchini chips be stored?
Store in an airtight container for up to 2 days to maintain crunchiness.
- → Is it necessary to flip the chips during baking?
Flipping after an hour promotes even baking and consistent crispness on both sides.