Zucchini Chips

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Author Samantha Merritt
Servings 4 servings
Print Review

Need something to do with all of that fresh zucchini in your garden? I highly recommend you try this simple recipe for homemade Zucchini Chips! Simple to make and baked in the oven, these are a light, fun snack!

Course Appetizer, Side Dish
Cuisine American


  • ½ lb zucchini sliced into thin, ⅛” thick slices
  • 1 Tablespoon olive oil
  • ½ teaspoon Kosher salt plus more to taste, as needed
  • ¼ teaspoon Freshly cracked black pepper
  • ⅛-¼ teaspoon Smoked paprika optional


  1. Preheat oven to 225F and line two cookie sheets with parchment paper. Set aside.
  2. Slice your zucchini and thoroughly pat slices dry with paper towel.
  3. In a large bowl, whisk together olive oil, salt, black pepper, and paprika, if using.
  4. Toss zucchini slices in olive oil and stir until all slices are coated with olive oil.
  5. Transfer zucchini slices to prepared cookie sheets. Be sure to space evenly over baking sheet so that no slices are overlapping.
  6. Transfer both baking sheets to 225F oven and bake for 1 hour and 15 minutes to 2 hours. Once your slices have been baking 1 hour and 15 minutes, be sure to check them every 10 minutes so they do not burn. Zucchini chips will be golden brown and crisp when finished.

Recipe Notes

If your oven does not bake evenly, rotate your two pans halfway through baking.

Nutrition Facts
Zucchini Chips
Amount Per Serving
Calories 41 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 295mg12%
Potassium 148mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 144IU3%
Vitamin C 10mg12%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.