Crispy Zucchini Chips Snack (Printable)

Thin slices of zucchini baked to golden crisp, seasoned with salt, pepper, and optional spices.

# What's Needed:

01 - 2 medium zucchini, washed and thinly sliced (1/8 inch thick)

02 - 1/2 teaspoon sea salt

03 - 1/4 teaspoon freshly ground black pepper

04 - 1/2 teaspoon garlic powder (optional)

05 - 1/2 teaspoon smoked paprika (optional)

06 - 1 tablespoon olive oil

01 - Preheat oven to 225°F. Line two baking sheets with parchment paper.

02 - Pat zucchini slices dry with paper towels to remove excess moisture.

03 - In a large bowl, toss zucchini slices with olive oil, sea salt, pepper, and optional seasonings until evenly coated.

04 - Place zucchini slices in a single layer on prepared baking sheets, ensuring slices do not overlap.

05 - Bake for 50 to 60 minutes, rotating baking sheets halfway through. Monitor closely during final 10 minutes to prevent burning.

06 - Remove from oven and let cool on baking sheets for 5 to 10 minutes to enhance crispness.

01 -

They're genuinely crispy and satisfying without any guilt, unlike most "healthy" snacks that taste like reminders of what you're missing.
The whole thing takes barely over an hour of mostly hands-off time, so you can prep dinner or actually relax while they bake.
They transform something you might otherwise compost into something people actually ask you to make again.

02 -

The oven temperature is non-negotiable—higher heat will cook them before they dry out, and you'll end up with warm, limp zucchini instead of chips.
That cooling time on the sheet matters almost as much as the baking time; it's when the real crisping happens.
Watch them closely in the final 10 minutes or you'll smell them burning before you taste them.

03 -

Use a mandoline slicer if you have one—consistent thickness is what separates some chips being soft while others are burnt.
Pat the zucchini slices the moment you slice them, before they sit and release more moisture.