When you’re craving something salty and crunchy but want to keep things nutritious, these Crispy Zucchini Chips deliver exactly what you need. They’re impossibly thin, perfectly seasoned, and shatteringly crisp—everything a great chip should be.
What makes them even better is how photogenic they are—golden edges, delicate shape, and vibrant green color create healthy snacks aesthetic that looks as good as it tastes. These chips prove that wholesome ingredients can be just as satisfying as anything from a bag.
Why You’ll Love These Crispy Zucchini Chips
These Crispy Zucchini Chips are the perfect low-carb, low-calorie alternative to traditional potato chips. One entire zucchini transforms into a huge bowl of chips with a fraction of the calories and carbohydrates.
When baked low and slow using the right technique, they achieve that satisfyingly crisp texture that rivals any store-bought chip. The edges turn golden and crispy while the centers stay delicate—each bite delivers an audible crunch.
They’re brilliantly simple, requiring just fresh zucchini, a drizzle of olive oil, and your favorite seasonings. This makes them ideal healthy snacks for weight losing since you control exactly what goes into them—no hidden oils, preservatives, or artificial ingredients that derail your goals.
Crispy Zucchini Chips Ingredients
Zucchini: Choose firm, medium-sized zucchini without soft spots for the best results. Both green zucchini and yellow summer squash work beautifully and can be mixed for visual variety.
Olive Oil: Just a tablespoon or two provides enough fat to help the chips crisp up in the oven. You can also use avocado oil if you prefer a higher smoke point.
Seasoning Blend: Keep it classic with sea salt, black pepper, smoked paprika, and garlic powder. These simple seasonings enhance the natural zucchini flavor without overpowering it.
Parmesan Cheese (Optional): A light dusting of finely grated Parmesan creates a cheesy golden crust that makes these Crispy Zucchini Chips absolutely irresistible. It adds umami depth and extra crispiness.
How to Make Crispy Zucchini Chips
1. Slice Uniformly Thin: Use a mandoline slicer to cut the zucchini into rounds about ⅛-inch thick. Uniform thickness is absolutely crucial—inconsistent slices will cook unevenly, leaving some burnt and others soggy.
2. Draw Out Moisture: Arrange the zucchini slices on paper towels and sprinkle both sides generously with salt. Let them sit for 15 minutes to draw out excess water, then pat them completely dry with fresh paper towels.
3. Season the Slices: Transfer the dried zucchini slices to a large bowl and toss gently with 1-2 tablespoons olive oil and your chosen seasonings until each slice is lightly coated.
4. Arrange in Single Layer: Place the seasoned slices on parchment-lined baking sheets in a single layer with no overlapping. Crowding prevents crisping—use multiple pans if necessary for proper spacing.
5. Bake Low and Slow: Bake at 225°F for 1.5 to 2 hours, flipping the chips carefully halfway through. They’re done when golden brown and crispy. Remove from the oven and let cool completely on the pan—they’ll crisp up even more as they cool.
Tips for the Best Crispy Zucchini Chips
Mandoline is Essential: A mandoline slicer ensures perfectly uniform slices that cook evenly. Hand-cut slices with a knife are usually too thick and won’t achieve that satisfying crisp texture you’re after.
Never Skip the Sweating Step: The 15-minute salting period draws moisture out of the zucchini, which is absolutely non-negotiable for crunch. Watery vegetables simply won’t crisp—they’ll steam in the oven instead.
Let Them Cool Completely: These Crispy Zucchini Chips will seem slightly soft when you first remove them from the oven. Be patient and let them cool on the baking sheet for 10 minutes—they’ll firm up and become perfectly crispy as they reach room temperature.
Crispy Zucchini Chips Variations
Salt & Vinegar Style: Lightly brush the sliced zucchini with white vinegar before seasoning for a tangy, pickle-like flavor that mimics classic salt and vinegar chips. The acidity is addictive.
Ranch Seasoning: Toss the oiled zucchini slices with 2 tablespoons dried ranch seasoning mix before baking. This creates a creamy, herby flavor that’s incredibly popular with kids and adults alike.
Spicy Kick: Add ½ teaspoon cayenne pepper or red pepper flakes to your seasoning blend for Crispy Zucchini Chips with heat. Start conservatively—you can always add more spice but can’t take it away.
Everything Bagel: Sprinkle everything bagel seasoning over the oiled chips for a savory, garlicky flavor profile that’s perfect for snacking or serving alongside dips.
What to Serve with Crispy Zucchini Chips
Serve these Crispy Zucchini Chips with homemade garlic aioli for dipping. The creamy, garlicky sauce provides rich contrast to the light, crispy vegetables and makes them feel extra special.
Try them alongside warm marinara sauce for an Italian-inspired snack. The tomato acidity and herbs complement the subtle zucchini flavor beautifully—it’s like eating the world’s lightest breadstick.
Honestly, these chips are so flavorful that you can eat them completely plain. The natural sweetness of the zucchini combined with your seasoning blend creates a perfectly balanced snack that needs no accompaniment.
Crispy Zucchini Chips FAQs
Why are my Crispy Zucchini Chips soggy?
Soggy chips usually result from too much moisture remaining in the zucchini before baking, or from slicing too thick. Make sure you thoroughly salt and pat dry the slices, and use a mandoline to achieve paper-thin, uniform rounds. Also ensure chips aren’t overlapping on the pan.
Can I make Crispy Zucchini Chips in an air fryer?
Yes! Air fryers work beautifully for smaller batches. Arrange the prepared zucchini slices in a single layer in the air fryer basket and cook at 350°F for 10-12 minutes, checking frequently and shaking the basket halfway through. They cook faster than in the oven, so watch closely to prevent burning.
How should I store Crispy Zucchini Chips?
Store completely cooled chips in an airtight container at room temperature for up to 3 days. Add a small packet of food-safe silica gel or a few grains of rice to absorb any moisture. If they soften, you can re-crisp them in a 200°F oven for 10-15 minutes. These healthy snacks recipes are best enjoyed fresh but can be revived easily.
Final Thoughts on Crispy Zucchini Chips
These Crispy Zucchini Chips require patience but are absolutely worth the wait. The low-and-slow baking method transforms humble zucchini into a guilt-free, crunchy snack you can eat by the handful without any regret.
They’re proof that healthy snacks easy to make at home can compete with anything from a package. Once you master the technique, you’ll find yourself making batch after batch to keep your pantry stocked.
Try these Crispy Zucchini Chips today and discover your new favorite way to enjoy vegetables.
Crispy Zucchini Chips
Ingredients
- 2 medium zucchini
- 2 tbsp olive oil
- 1 tsp sea salt
Instructions
- Slice zucchini thin and sweat with salt.
- Toss with oil and seasonings.
- Bake low and slow until crisp.