You can also customize these to your liking. I have the basic recipe with just 3 ingredients, plus 5 flavor variations below. If you just want the basic, be sure to dunk them into pizza dip or spinach artichoke dip for the ultimate snack. No matter how you make them, they are a delicious way to enjoy this summer vegetable!
Ingredients & Variations
Here I explain the best ingredients for baked zucchini chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Zucchini Chips:
Zucchini – Use small to medium zucchini. Large zucchini will yield larger chips, but they will take longer to dry out. Olive Oil – I prefer extra virgin olive oil for this crispy zucchini chips recipe, but any neutral oil, such as avocado oil, will work. Sea Salt – Or kosher salt. See more seasoning ideas below!
6 Other Flavor Ideas:
Parmesan Zucchini Chips – Replace salt and with 1/4 cup grated parmesan cheese. Truffle – Replace sea salt with truffle salt. Salt And Vinegar – Add a tablespoon of vinegar (apple cider, red wine, or white) and 1/8 teaspoon black pepper to raw zucchini before tossing and baking. Cool Ranch – Toss zucchini in an additional tablespoon of homemade ranch seasoning (or store-bought). Curry – Use 1/4 – 1/2 teaspoon of curry powder in addition to the salt in the recipe. Custom – Feel free to use your own seasoning combo, such as Italian seasoning, garlic powder, or any spices you like.
How To Make Zucchini Chips In The Oven
This section shows how to make oven baked zucchini chips, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
How Long Do You Bake Zucchini Chips?
Chips made out of zucchini need to bake low and slow to dehydrate them: 2 1/2 hours in a 200 degree F oven, or until golden and just starting to crisp up. Additional time in the oven with the heat off will allow them to get fully crisp.
Alternate Cooking Methods
It’s easy to make zucchini chips oven friendly, but what about other cooking methods? Try these alternatives:
Dehydrator – For dehydrated zucchini chips, prepare according to the recipe and dehydrate for about 8 hours instead of baking. One advantage of this is that the chips don’t brown as much. Convection Oven – Follow the same recipe above, but check on the chips after 1 1/2 hours and every 15-20 minutes after that. The time will vary depending on your oven. Air Fryer – If you prefer air frying, try air fryer zucchini chips instead. This is actually my favorite method because it gets the most crispy!
Storage Instructions
If you have leftovers, these chips will last up to 2-3 weeks in an airtight container in the pantry. I have not tried freezing them, but most likely they will lose their crispness.
More Healthy Zucchini Recipes
It’s easy to transform zucchini into delicious, summery dishes. Try it in these easy recipes! Return chips to the oven at 200 degrees F to dry out for about 10 minutes, then let them cool on the counter to crisp up. This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more. ORDER THE EASY KETO COOKBOOK HERE Please enter your first name for your account. Your saved recipe will also be sent to your email. See blog post above for 5 seasoning options. 📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
