Crispy Zucchini Chips Recipe

Crispy Zucchini Chips are a light, crunchy, and satisfying snack made with thinly sliced zucchini, simple seasonings, and a quick bake or air fry. They’re the perfect way to use up fresh zucchini and satisfy that chip craving without reaching for a bag of processed snacks.

Why You’ll Love This Recipe

I love how these chips are both healthy and addictive. They’re naturally low-carb, easy to make, and can be seasoned any way I like—salty, cheesy, spicy, or herby. Whether I’m serving them as a side, snack, or topping for a salad, they always disappear fast.

Ingredients

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

• Fresh zucchini (thinly sliced)

• Olive oil

• Salt

• Black pepper

• Garlic powder (optional)

• Parmesan cheese or paprika (optional, for added flavor)

Directions

1. I preheat the oven to 225°F (110°C) or set the air fryer to 375°F (190°C).

2. I slice the zucchini as thin as possible using a mandoline or sharp knife, then blot them dry with paper towels to remove excess moisture.

3. I toss the slices lightly with olive oil and seasonings in a bowl.

4. I arrange the slices in a single layer on a parchment-lined baking sheet or in the air fryer basket, making sure they don’t overlap.

5. For the oven, I bake for 1.5 to 2 hours, flipping halfway through, until crisp and golden. For the air fryer, I cook in batches for 8–10 minutes, checking frequently to avoid burning.

6. I let them cool for a few minutes—they crisp up more as they cool—then serve immediately.

Servings and timing

This recipe serves 2–4 people as a snack. It takes 10 minutes to prep and about 2 hours in the oven or 10 minutes in the air fryer—depending on the method I choose.

Variations

Sometimes I sprinkle the chips with grated Parmesan before baking for a cheesy twist. I’ve also added smoked paprika, ranch seasoning, or even a dash of chili powder for a spicy version. If I want them extra crispy, I salt the raw zucchini slices and let them sit for 10 minutes to draw out moisture before blotting and baking.

storage/reheating

I store leftover chips in an airtight container at room temperature for up to 2 days, though they’re best fresh. If they soften, I re-crisp them in the oven at 250°F for 5–7 minutes.

FAQs

Can I make these in the air fryer?

Yes, I use an air fryer for quicker results. I cook them in small batches and check frequently to prevent burning.

How do I keep them crispy?

I slice the zucchini very thin, dry them well before baking, and avoid overcrowding the pan or basket.

Can I use other vegetables?

Definitely. I’ve made similar chips with sweet potatoes, carrots, and beets—just adjust the cooking time as needed.

Do I need to peel the zucchini?

No, I leave the skin on for texture and color. It crisps up nicely and adds fiber.

Can I use a dehydrator?

Yes, a dehydrator works great for an even texture. I follow the manufacturer’s instructions for best results.

Conclusion

Crispy Zucchini Chips are an easy, wholesome alternative to store-bought snacks, packed with flavor and crunch. Whether I bake or air fry them, they’re always a hit and a great way to enjoy fresh zucchini. I love how customizable and guilt-free they are—perfect for snacking any time of day.