Zucchini Chips Recipe

Crispy Zucchini Chips are a delicious, healthier alternative to potato chips. Thinly sliced zucchini is coated with a light breading or seasoning, then baked or air-fried until golden and crunchy. They’re perfect as a snack, appetizer, or side dish—and a great way to use up extra zucchini.

Why You’ll Love This Recipe

I love how satisfying these zucchini chips are without being greasy or heavy. They give me that salty, crispy snack vibe I crave, but with way fewer calories. They’re easy to make with just a handful of ingredients, and I can season them however I want. Whether I’m using them for dipping or munching on them straight from the tray, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini, thinly sliced

• Olive oil or cooking spray

• Salt

• Black pepper

• Garlic powder (optional)

• Parmesan cheese or breadcrumbs (optional, for extra crispiness)

• Optional: paprika, Italian seasoning, chili flakes

Directions

1. I start by slicing the zucchini as thinly as possible—about 1/8 inch thick. I use a mandoline when I want them super even.

2. I lay the slices on paper towels and sprinkle them with a bit of salt to draw out moisture. After 10 minutes, I pat them dry.

3. In a bowl, I toss the zucchini slices with olive oil and seasonings (or spray them lightly if air frying).

4. If I’m adding Parmesan or breadcrumbs, I press the slices into the coating for extra crunch.

5. I arrange the slices in a single layer on a baking sheet lined with parchment paper or place them in the air fryer basket.

6. For baking: I bake at 225°F (110°C) for about 1.5 to 2 hours, flipping halfway, until they’re crisp.

7. For air frying: I air fry at 375°F (190°C) for about 8–10 minutes, checking and flipping if needed.

8. I let them cool slightly—they crisp up even more as they sit.

Servings and timing

This recipe makes about 2 servings.

Prep Time: 10 minutes
Cook Time: 10 minutes (air fryer) or up to 2 hours (oven)
Total Time: Varies by method

Variations

Sometimes I add a sprinkle of nutritional yeast for a cheesy flavor without dairy. I also like experimenting with spice blends—smoked paprika, ranch seasoning, or lemon pepper are great options. If I want a low-carb version, I skip the breadcrumbs and just use spices. For a vegan twist, I leave out the cheese and stick to olive oil and seasoning.

storage/reheating

I store leftover zucchini chips in an airtight container at room temperature for up to 2 days. If they lose their crispiness, I pop them back in the air fryer or oven for a couple of minutes to bring them back to life. I make sure they’re completely cool before storing to avoid sogginess.

FAQs

How do I make sure the chips get crispy?

I slice the zucchini very thin and remove as much moisture as possible. Cooking them in a single layer and not overcrowding the pan also helps a lot.

Can I make these without oil?

Yes, I’ve made them with just a light spray of cooking oil or even dry with no oil. They still crisp up, though the texture is slightly different.

What dipping sauces go well with zucchini chips?

I like serving them with ranch, marinara, or garlic aioli. Even hummus or a spicy mayo works well if I want something creamy.

Can I use yellow squash instead of zucchini?

Absolutely. I’ve used yellow squash the same way and the results are just as tasty and crispy.

Why are my zucchini chips soggy?

If the zucchini wasn’t dried properly before baking, or if they were too thick, they can turn out soggy. I also make sure they don’t overlap while cooking.

Conclusion

Crispy Zucchini Chips are one of my favorite snacks when I want something crunchy and light. They’re easy to whip up, customizable, and a clever way to enjoy more vegetables. Whether I bake them slowly or crisp them quickly in the air fryer, they always deliver on flavor and texture.