Crispy Zucchini Chips

Why You’ll Love This Recipe

These zucchini chips are simple, healthy, and incredibly versatile. I can season them any way I like, enjoy them on their own, or pair them with a dip. They bake up crisp without needing a fryer, and they’re naturally gluten-free and vegetarian—perfect for snacking without the guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchini, thinly sliced

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

• ¼ teaspoon smoked paprika (or regular paprika)

• Salt and pepper, to taste

• Optional: grated Parmesan for topping

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I pat the zucchini slices dry using paper towels to remove as much moisture as possible.

3. In a large bowl, I toss the slices with olive oil, garlic powder, paprika, salt, and pepper until well coated.

4. I arrange the slices in a single layer on the baking sheet without overlapping.

5. I bake for 15–20 minutes, then flip each chip and continue baking for 5–10 more minutes, watching closely to avoid burning.

6. For an extra punch, I sprinkle Parmesan over the hot chips right out of the oven.

7. I let them cool on the baking sheet to crisp up even more before serving.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories: ~95 kcal per serving

Variations

• I swap paprika for chili powder or Italian herbs depending on my mood.

• I toss in a dash of nutritional yeast for a cheesy vegan version.

• I add lemon zest and black pepper for a zesty twist.

• I use a mandoline for ultra-thin, even slices.

• I mix in a bit of onion powder for added flavor depth.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days. If they soften, I re-crisp them in the oven at 300°F (150°C) for a few minutes.

FAQs

Why aren’t my chips crispy?

Moisture is the enemy. I make sure to pat the zucchini slices very dry and avoid overcrowding the baking sheet.

Can I use an air fryer instead?

Yes—I air fry them at 375°F for about 8–10 minutes, flipping halfway through.

Do I need to peel the zucchini?

No, I leave the peel on. It adds color, texture, and nutrients.

Can I make them ahead of time?

Yes, but they’re best fresh. I re-crisp them in the oven if making ahead.

What dip goes well with these?

I love serving them with tzatziki, hummus, or a yogurt-based ranch dip.

Conclusion

Crispy Zucchini Chips are one of my favorite go-to snacks when I want something crunchy and satisfying but still wholesome. They’re easy to whip up, endlessly customizable, and perfect for sharing—or not.