Crispy, healthy, and bursting with flavor, Zucchini Chips are the guilt-free snack you didn’t know you needed. Whether you’re on a low-carb kick, trying to get your kids to eat more veggies, or just craving something crunchy without the regret—homemade zucchini chips hit the mark.
In this ultimate guide, we’ll break down everything you need to know: from ingredients to techniques, oven-baked vs. air-fried versions, troubleshooting soggy chips, and serving ideas. This is more than a recipe—it’s your go-to manual for making perfect zucchini chips every time.
🌟 Why You’ll Love These Zucchini Chips
Let’s face it: chips are addictive. But greasy bags of potato chips can derail your health goals fast. Enter zucchini chips—light, crispy, and every bit as satisfying.
Here’s why they’re a game-changer:
- Low in calories, high in flavor
- Gluten-free and keto-friendly
- Customizable with your favorite spices
- Easy to bake or air-fry
- A fun way to use up summer zucchini
Plus, they’re ridiculously easy to make with just a few pantry staples. Let’s dig into how you can make the ultimate crispy zucchini chips at home.
🛒 Ingredients You’ll Need
Here’s everything you need for a basic batch of zucchini chips:
- 2 medium zucchinis (sliced thin)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt & black pepper to taste
- Optional: grated Parmesan cheese or nutritional yeast for topping
Want to get creative? Add cayenne for heat, Italian seasoning for flavor, or swap olive oil with avocado oil.
🔪 Step-by-Step Directions
1. Slice the Zucchini
Use a mandoline slicer or a very sharp knife to cut zucchini into thin, uniform slices (about 1/8 inch thick). Uniform thickness is key to even crispiness.
2. Dry the Slices
Lay zucchini slices on paper towels and pat dry. Removing moisture helps get that satisfying crunch.
3. Season
In a large bowl, toss zucchini with olive oil, garlic powder, onion powder, and seasonings. Make sure every slice is lightly coated.
4. Arrange on Baking Sheet
Line a baking sheet with parchment paper. Place slices in a single layer without overlapping.
5. Bake
Bake at 225°F for 1.5–2 hours, flipping once halfway. Keep the oven door slightly ajar to release moisture (use a wooden spoon to prop it open).
6. Cool and Serve
Let chips cool completely on the tray—they crisp up more as they cool. Then, snack away!
🔄 Air Fryer Zucchini Chips Variation
Prefer a quicker method? Try this air fryer version:
- Prep and season the slices the same way.
- Place in a single layer in the air fryer basket.
- Air-fry at 350°F for 8–10 minutes, shaking halfway.
- Cool and enjoy.
Air fryer zucchini chips are faster, but watch closely—they burn quickly!
🧂 Flavor Variations & Toppings
Elevate your zucchini chips with fun seasonings:
- Cheesy: Add shredded Parmesan or cheddar before baking.
- Spicy: Mix in chili powder, cayenne, or hot paprika.
- Tangy: Sprinkle vinegar powder for a salt & vinegar vibe.
- Sweet: Try cinnamon and a pinch of stevia for dessert-style chips.
Make each batch your own!
🥗 Serving Ideas
These chips aren’t just a standalone snack. Here’s how to serve them:
- As a healthy alternative to crackers with hummus or guac
- On a charcuterie board with cheese, nuts, and fruits
- Crumbled over soups or salads as crunchy topping
- With ranch, tzatziki, or chipotle mayo for dipping
No one will miss the potato chips—guaranteed.
🧊 Storage Tips
Want to make a big batch? Here’s how to keep them fresh:
- Cool completely before storing to avoid sogginess
- Store in an airtight container with a paper towel
- Keep at room temp for 2–3 days
- For longer storage, pop them in the oven for a few minutes to re-crisp
Note: Homemade zucchini chips are best fresh, but these tips help prolong the crunch.
💪 Nutrition Facts
Zucchini chips are incredibly light. Here’s an estimate for one serving (~1 cup):
- Calories: 50
- Fat: 3g
- Carbs: 5g
- Protein: 1g
- Fiber: 1g
Add Parmesan? Expect about 25–30 extra calories per tablespoon.
Perfect for low-carb, paleo, and keto diets!
🧠 Troubleshooting: Why Aren’t My Zucchini Chips Crispy?
Having trouble? Here’s what might be going wrong:
- Too thick: Slices need to be uniform and thin (1/8 inch max).
- Too wet: Didn’t dry them well enough? They’ll steam, not crisp.
- Too crowded: Chips need space to breathe—don’t overlap.
- Wrong temperature: Too hot and they’ll burn; too low and they’ll get soggy.
- No flip: You must flip halfway through baking for even texture.
Follow these tips and you’ll never end up with limp zucchini again.
❓ FAQs About Zucchini Chips
Q1: Can I make zucchini chips without oil?
Yes, but they’ll be slightly less crisp. Use a nonstick spray or silicone baking mat for best results.
Q2: How do I store them so they stay crispy?
Cool them fully and use an airtight container with a paper towel inside to absorb moisture.
Q3: Can I use yellow squash instead?
Absolutely! The method is the same and the flavor is very similar.
Q4: Can I dehydrate instead of bake?
Yes. Dehydrate at 135°F for 6–8 hours. You’ll get a more chip-like crunch with no oil needed.
Q5: Can I freeze zucchini chips?
Not recommended—freezing ruins the texture. Instead, make small batches and store dry.
Q6: Are zucchini chips keto?
Yes! They’re naturally low in carbs. Just avoid breaded or sugary toppings.
Q7: What dips go best with zucchini chips?
Ranch, hummus, garlic aioli, and spicy yogurt dips pair perfectly.
✅ Conclusion: Zucchini Chips, Your New Favorite Snack
Whether you’re looking to curb your chip cravings, eat healthier, or just try something new, Zucchini Chips are the answer. They’re light, crispy, and packed with flavor—all without the guilt of traditional fried snacks.
This recipe is endlessly customizable and super beginner-friendly. Once you’ve made your first batch, you’ll want to experiment with different spices, dips, and methods.
So grab those zucchinis, preheat the oven (or fire up the air fryer), and get ready to crunch your way to snack heaven.
Print
Crispy Zucchini Chips Recipe – Healthy Baked or Air-Fried Snack Ideas
Ingredients
-
2 medium zucchinis (sliced thin)
-
1 tablespoon olive oil
-
¼ teaspoon garlic powder
-
¼ teaspoon onion powder
-
¼ teaspoon smoked paprika (optional)
-
Salt & black pepper to taste
-
Optional: grated Parmesan cheese or nutritional yeast for topping
Instructions
Use a mandoline slicer or a very sharp knife to cut zucchini into thin, uniform slices (about 1/8 inch thick). Uniform thickness is key to even crispiness.
Lay zucchini slices on paper towels and pat dry. Removing moisture helps get that satisfying crunch.
In a large bowl, toss zucchini with olive oil, garlic powder, onion powder, and seasonings. Make sure every slice is lightly coated.
Line a baking sheet with parchment paper. Place slices in a single layer without overlapping.
Bake at 225°F for 1.5–2 hours, flipping once halfway. Keep the oven door slightly ajar to release moisture (use a wooden spoon to prop it open).
Let chips cool completely on the tray—they crisp up more as they cool. Then, snack away!