Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Vegetable Recipes » Baked Zucchini Chips

Baked Zucchini Chips

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 5, 2025
38 Comments
4.91 from 66 votes

Jump to Recipe Review Recipe

Coated with olive oil, spices, and Parmesan, then baked to crispy perfection, zucchini chips are one of my favorite ways of serving zucchini to my family.

Zucchini chips are served on a white plate.

These zucchini chips are crispy and flavorful. They are one of my favorite side dishes when zucchini is in season, and they can also serve as a delicious homemade snack that you can feel good about eating. The secret to making them crispy: Salt them to draw water out and then bake them in a hot 425°F oven.

Ingredients and Variations

The ingredients needed to make zucchini chips.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Olive oil spray: I love cooking with this delicious oil. Avocado oil and melted butter are good alternatives.
  • Fresh zucchini: Using small, firm zucchini is best. You don't want them large and watery.
  • To season: Kosher salt, black pepper, and garlic powder.
  • Grated Parmesan: Use finely grated Parmesan, not coarsely shredded.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Slice the zucchini thinly, salt the slices, and then rinse and dry them. Arrange the zucchini slices on a rimmed, parchment-lined baking sheet. Spray the zucchini slices with olive oil, then bake them in a 425°F oven for 15 minutes.

Placing the zucchini chips in the oven.

Remove the baking sheet from the oven, keeping the oven on. Season the zucchini with salt, pepper, garlic powder, and parmesan.

Seasoning the zucchini chips.

Bake the zucchini chips until browned and crispy, for 15-20 more minutes. Serve immediately.

The zucchini chips are ready in the pan.

5 stars rating. Wow! These are really good (and I'm not a big zucchini fan, I just had a bunch I was trying to get rid of before they went bad.) Yum, they are so nice and crispy and delicious! Thanks for the recipe!
E Johnsen
Read more comments

Recipe Tips

  1. Oven temperatures vary. I suggest you start with ten minutes, then check the zucchini slices. If they're already browning, sprinkle them with the cheese and seasoning and place them in the oven for just five more minutes or until crispy. If they are still wet and soggy after 10 minutes, keep baking them for the full 15 minutes or even 20 minutes, then sprinkle them with cheese and seasonings and bake until they are crispy. 
  2. Some of the zucchini slices will be ready before the others. Remove them to a plate and keep baking the ones that have not crisped up yet.
  3. A few readers commented over the years that they had success baking the zucchini slices for 20 minutes per side in a 350°F oven.
  4. Storage: The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered in a 350°F oven for 10 minutes.
  5. Salting the zucchini slices before baking them is an annoying extra step, but it removes water from the zucchini, which helps achieve crispiness. So, I don't recommend skipping this step. I tried, and the chips were still delicious, but they were definitely not crispy. In the photo below, you can see the water drops on the surface of the zucchini slices. This is the water we want to eliminate.
Salting the zucchini slices. Water drops are visible on the zucchini surface.
Water droplets are visible on the zucchini's surface.

Serving Suggestions

I usually serve zucchini chips as a side dish. But sometimes my kids ask me to make them as a snack, and I am thrilled to oblige! They eat them on their own or dip them in unsweetened ketchup.

Dips that go well with these chips include ranch dip, blue cheese dressing, Greek yogurt dip, guacamole, salsa, sour cream dip, cream cheese dip, tahini sauce, or a keto cheese sauce.

When I make them as a side dish, I like to serve these chips with a main dish I can bake in the same 425°F oven. So, I often serve them with one of the following:

  • Chicken parmesan
  • Chicken leg quarters
  • Blackened salmon
  • Baked cod
  • Roasted rack of lamb
  • Baked salmon

Recipe Card

Zucchini chips are served on a white plate.
4.91 from 66 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Crispy Baked Zucchini Chips

Coated with olive oil, spices, and parmesan, then baked to crispy perfection, these zucchini chips are amazing.
Prep Time40 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 106kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

Video

Ingredients

  • Olive oil spray
  • 2 medium zucchini - about 1 pound total weight
  • ¾ teaspoon kosher salt - divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ cup parmesan - grated, not shredded

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
    Parchment-lined baking sheet.
  • Slice the zucchini into ⅛-inch-thick rounds.
    Slicing the zucchini.
  • Sprinkle the slices with ½ teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels. 
    Salting the zucchini slices. Water drops are visible on the zucchini surface.
  • Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes. Please see the notes below for tips on how long to bake the chips.
    Arranging the zucchini slices on the pan.
  • Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of kosher salt, black pepper, garlic powder, and grated parmesan. There's no need to flip the zucchini.
    Seasoning the zucchini chips.
  • Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes. Please see the notes below for tips on how long to bake the chips.
    The zucchini chips are ready in the pan.

Notes

Salting the Zucchini

Salting the zucchini slices before baking removes water from the zucchini, which helps achieve crispiness. Please don't skip this step. 

How Long to Bake

This is one of my more controversial recipes. While many love it, others struggle with the chips either burning or remaining soggy. If you run into trouble, I'd love the opportunity to troubleshoot before you rate the recipe. In the meantime, here are some suggestions. 
Oven temperatures vary. I suggest you start with ten minutes, then check the zucchini slices. If they're already browning, sprinkle them with the cheese and seasoning and place them in the oven for just five more minutes or until crispy. 
On the flip side, if they are still wet and soggy after 10 minutes, keep baking them for the full 15 minutes or even 20 minutes, then sprinkle them with cheese and seasonings and bake until they are crispy. 
Some of the zucchini slices will be ready before the others. Remove them to a plate and keep baking the ones that have not crisped up yet.
A few readers commented over the years that they had success baking the zucchini slices for 20 minutes per side in a 350°F oven.

Storing Leftovers

The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered in a 350°F oven for 10 minutes.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 106 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 9 g | Sodium: 260 mg | Fiber: 1 g | Sugar: 2 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

4.8K shares

More Vegetable Recipes

  • Haricot verts are served on a black plate with a slice of lemon.
    Haricot Verts
  • Roasted mushrooms are served on a white plate.
    Roasted Mushrooms
  • Spinach salad is served on a white platter with a serving spoon.
    Spinach Salad
  • Cucumber vinegar salad is served in a glass salad bowl.
    Cucumber Salad with Vinegar

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. Dawn says

    April 16, 2025 at 5:53 pm

    4 stars
    Hi Vered,
    Thanks for the recipe, this is what I tried. I salted, rinsed and patted dry, decided to try 4 in my air frier, while I did the rest in my oven as you indicated. The ones in the oven started to burn on the second bake after 10 minutes, quickly removed them - they were okay. However, the ones in the Air Frier in my opinion were much better.... I did 10 mins at 375, then took out and spiced... then returned them for 7 mins at 375 and they were perfect. Of course the difficulty with this is you can only put about 10 in the air frier at at time. I will amend the oven method, maybe turn the heat down a touch for the second bake with the spices. Thank you so much for sharing your recipe...I used pepper, onion & garlic powder a sprinkle of everything bagel and a mix of parm and asiago cheese. Very nice!

    Reply
    • Vered DeLeeuw says

      April 16, 2025 at 6:58 pm

      Thanks for the detailed feedback, Dawn! Very interesting.

« Older Comments
A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • A cauliflower steak is served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required