Healthy Crispy Oven-Baked Zucchini Chips: Better Than Potato!

Craving a crunchy snack but want a healthier alternative to potato chips? These Oven-Baked Zucchini Chips are the perfect solution. They are thin, crispy, and savory, with a wonderfully light texture that will have you reaching for another one. They are so good, you won’t believe they’re made from a vegetable.

The secret to a perfectly crispy zucchini chip is removing the moisture from the zucchini before you bake it.1 This simple, crucial step is what prevents the chips from becoming soggy. With just a few ingredients, you can transform a simple zucchini into a guilt-free, delicious snack that is perfect for a light afternoon treat or a party appetizer.

Healthy Crispy Oven-Baked Zucchini Chips

Better Than Potato!

Yields: 2-3 servings

Prep time: 20 minutes (includes moisture removal)

Cook time: 25-30 minutes

Ingredients

  • 2 medium zucchini2

  • 1 teaspoon fine sea salt

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon black pepper

Instructions

1. Prepare the Zucchini

  1. Slice Thinly: Slice the zucchini into very thin, uniform rounds (about ⅛-inch thick). A mandoline slicer works best for this.

  2. Remove Moisture: Lay the zucchini slices in a single layer on a baking sheet lined with paper towels. Sprinkle them with the salt and let them sit for 15 minutes. The salt will draw out the moisture.

  3. Pat Dry: Use a paper towel to blot the top of the zucchini slices, patting them completely dry.

2. Season and Bake

  1. Preheat Oven: Preheat your oven to 225°F (107°C).

  2. Combine: In a medium bowl, whisk together the olive oil, garlic powder, onion powder, and black pepper.

  3. Toss: Add the dried zucchini slices to the bowl and toss until they are evenly coated with the seasoned oil.

  4. Spread on Pan: Arrange the zucchini slices in a single, even layer on a large, rimmed baking sheet lined with parchment paper. Do not overcrowd the pan.

3. Bake Until Crispy

  1. Bake: Bake for 25-30 minutes, or until the edges of the zucchini chips are golden and crispy. Check them frequently after 20 minutes to prevent burning.

  2. Cool: Let the chips cool on the baking sheet for 5-10 minutes. They will crisp up even more as they cool.

Pro-Tips for a Perfect Chip

  • The Right Slice: Uniformly thin slices are essential for even baking and a perfect crisp.3 A mandoline slicer is the best tool for this.

  • The Salt Trick: Don't skip the salting step. It's the most important part of the recipe. It's what draws out the moisture, which is the enemy of a crispy chip.

  • Low and Slow: Baking at a low temperature for a longer time is key to drying out the chips without burning them.

  • Customize Your Seasoning: You can easily change the flavor profile. Try a sprinkle of paprika, chili powder, or a dash of parmesan cheese before baking.

  • Store Them Right: Store the cooled, crispy chips in an airtight container at room temperature for up to 3 days.