Crispy Baked Zucchini Chips
Paper-thin zucchini rounds baked low and slow until golden and crisp. A light, salty chip with a fraction of the carbs of potato chips.
Nutrition per serving
about ½ cup- Net carbs
- 2.4g
- Calories
- 49kcal
- Protein
- 1.3g
- Fat
- 3.7g
- Total carbs
- 3.6 g
- Fiber
- 1.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Salt & vinegar: A short vinegar soak before baking gives tangy, puckery chips in the style of salt and vinegar crisps.
- After salting and draining, soak the slices in the vinegar for 10 minutes, then drain and blot them very dry before oiling. Bake as written (allow an extra 15–30 minutes) and finish with flaky salt.
Parmesan: A fine dusting of Parmesan baked onto the chips makes them savory, salty and a little richer.
- Sprinkle the Parmesan over the chips for the last 30 minutes of baking, once they have started to dry. Added at the start, it burns before the zucchini crisps.
-
½ tsp garlic powderleave out -
½ tsp smoked paprikaleave out - Also add
- Also add
Estimated cost $2.36 for 4 servings ($0.59 each) · how we estimate
Instructions
-
Heat the oven to 225°F (110°C) with racks in the upper and lower thirds. Line two large baking sheets with parchment.
-
Toss the zucchini slices with half the salt in a colander and let them drain for 15 minutes. Spread them on a clean kitchen towel, cover with a second towel and press firmly to blot out as much moisture as you can.
-
Toss the slices with the oil, garlic powder, smoked paprika and pepper, then lay them in a single layer on the sheets. They can sit close together but shouldn’t overlap.
-
Bake 1½–2 hours, swapping and rotating the pans every 30 minutes, until the chips are golden, shrunken and crisp at the edges. Thin slices finish first, so move them to a rack as they’re done.
-
Turn off the oven and leave the last chips inside with the door propped open for 20–30 minutes to finish drying. Sprinkle with the remaining salt to taste; they crisp further as they cool.
Tips for success
-
Salting and blotting pulls out water so the chips crisp sooner. Don’t skip it. - Low heat is everything: above about 250°F (120°C) the chips brown and turn bitter before they dry out.
- Even slices crisp at the same rate; uneven ones give you a mix of burnt and chewy chips. Serve with French onion dip or ranch.
Nice to have, not needed
- A mandoline slices them thin and even so they crisp at the same rate — a sharp chef’s knife works with a little patience.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Eat at room temperature; re-crisp at 250°F (120°C) for 5 minutes if they soften.
Prep tip: Keep them airtight at room temperature, not in the fridge, where moisture turns them chewy within hours.
Best the day they’re made. Store airtight at room temperature and eat within a day; re-crisp at 250°F (120°C) for 5 minutes if they soften.
Variations
2 variations, each with its own ingredients and macrosSalt & vinegar
FlavorA short vinegar soak before baking gives tangy, puckery chips in the style of salt and vinegar crisps.
- + ¼ cup white vinegar
- no smoked paprika
- no garlic powder
2.1 g net · 50 kcal · 1.2 g protein · 3.7 g fat · ≈$0.59 per serving (−0.3 g net carbs vs the original)
Parmesan
FlavorA fine dusting of Parmesan baked onto the chips makes them savory, salty and a little richer.
- + ¼ cup finely grated Parmesan
2.6 g net · 69 kcal · 3.1 g protein · 5 g fat · ≈$0.77 per serving (+0.2 g net carbs vs the original)
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