Easy Baked Zucchini Chips

This healthy Baked Zucchini Chip Recipe just screams healthy while still being satisfying and delicious.

The active time is lightning fast and it’s a nice change from the fried version of this family favorite.

🥘The Baked Zucchini Chips Ingredients:

• 3 zucchini medium-thinly sliced

The thinner your slices, the crispier your  baked zucchini chips will be. You can do this with a sharp knife and a lot of patience or use a mandoline slicer like this one.

• 1.5 tsp olive oil
• 1/2 tsp sea salt

I know that this doesn’t seem like a lot of salt. But once your chips dehydrate and shrink it will be plenty.

• 1/4 tsp any other seasoning that you like.
  

Need ideas?

I like Truffle Salt and some ground pepper on mine. If you haven’t ever tried truffle salt it’s hard to explain but the flavor is amazing and you can put it on anything you would normally use salt on.

There are plenty of other spices that you could use…

• Taco Seasoning
• Dill
• Garlic
• Onion Powder
• Parmesan

Just remember that a little bit goes a really long way once these are done. I would say start with a quarter teaspoon and go from there.

🔪How to Make Baked Zucchini Chips in the Oven:

• Pre-heat oven to 200F
• Cut the zucchini into thin even slices using a sharp knife or mandolin.

This is the most active part of the recipe. Make sure your knife is sharp and your slices are as thin and even as possible.

A Mandoline Slicer makes this much easier.

• In a mixing bowl, toss with olive oil, salt and other desired seasoning. Do not over salt– a little goes a long way.
• Arrange in a single layer on a baking rack.
  

The bake-able rack set into a cookie sheet is the best way to get the air flowing around these.

• Bake for about one hour & fifteen minutes before turning the baking sheet and let continue for another hour and fifteen minutes. Let cool with the heat off in the oven and the chips will continue to crisp up. ( See post for alternative method ideas)
• Serve once cool with dip or store in an airtight container in the fridge for a few days. If the moisture condenses and they soften up you can always put them back in the toaster for a few minutes to crispy up.

📖Variations…

• You could also make these chips in the dehydrator like this one.

These are super handy if you like making a lot of dried foods like veggies and jerky.  All you need to do is follow the recipe up until you put it in the oven.

It takes about 8 hours in the dehydrator but you can do it overnight or before you start work. It’s a no hassle option for this snack.

• If you wanted air fried zucchini (OMG Yum)… check out this post.

Drinks to make with the Baked Zucchini Chips…

• 5 Keto Cocktail Recipes
• Strawberry Shake
• Vanilla Shake
• Peanut Butter Cup Smoothie
• Whipped Coffee
• Almond Joy Iced Mocha

Troubleshooting:

My chips aren’t crispy:

• This can be a problem if the chips are too thick. Make sure you are cutting them thin and even.

A mandoline seriously helps keep these a uniform size but it isn’t necessary. Use a sharp knife and a steady hand to cut them into roughly the same size.

• You need to bake them longer. Ovens vary by a lot sometimes.

They will also continue to get crispy in the oven once you turn the heat off and they begin to cool.

If your chips become chewy after storage, just pop them into the toaster oven for a few minutes to crispy them up.

That’s it for the Easy Baked Zucchini Chips Recipe!

I hope that you love them and as always, let me know if you have any questions in the comments below.

Cheers!

Brandy

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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