Hey Friend, Let’s Talk Zucchini Chips (Yep, You’ll Want Seconds)
Honestly, I never thought I’d be the kind of person who craves zucchini. But here we are—and it’s all thanks to these crispy baked zucchini chips. First time I made them? I was just trying to use up the mountain of zucchini my neighbor kept dropping off at my door. (Why do gardeners always end up with a zucchini glut?!) Anyway, little did I know I'd wind up making a batch every other week. There was this one time I burned half of them while helping my kid with his math homework, so now I keep the oven timer set extra loud. I do recommend you don’t skip that step unless you like your snacks... extra well done.
Why You'll Love This (or At Least Why I Do)
I make these when I want something salty and crispy but—let’s be honest—I’m also pretending to be healthy. My family goes a little bonkers for these, especially when I serve them with a bit of herby dip on the side. Plus, they’re keto friendly, so I don’t get the “but can’t I have chips?” questions. Sometimes, if I’m feeling lazy (which is, uh, often), I skip fancy seasonings and just do salt and pepper. Works anyway. Oh, and these never make it to the next day in my house. There are never leftovers. Like, ever.
What You’ll Need (Substitutions Welcome!)
- 2 medium zucchinis, thinly sliced—my grandma swore by a mandoline, but I use a knife because I’m clumsy
- 2 tablespoons olive oil (sometimes I use avocado oil if it’s on sale)
- ½ cup grated Parmesan—store brand or fancy block, I can’t really tell the difference
- ¼ teaspoon garlic powder (or onion powder if I’m out)
- ½ teaspoon salt (I just eyeball it, honestly)
- ¼ teaspoon black pepper—more if you like a kick
- Optional: smoked paprika, Italian herbs, or a sprinkle of nutritional yeast if you’re feeling wild
How I Make ‘Em (And Where I Usually Mess Up)
- First, crank your oven to 225°F (that’s about 110°C if you’re across the pond). Line a couple baking sheets with parchment paper—or foil, if you’ve run out. Been there.
- Slice up your zucchini as thin as you can—coin-thin. If they’re a bit wobbly, it’s fine. This is where I usually sneak a taste, by the way. Raw zucchini isn’t bad in small doses.
- Toss slices in a big bowl with olive oil, salt, pepper, garlic powder, and whatever other seasoning you feel like. Hands work better than any fancy spatula for this, in my opinion.
- Arrange slices on the baking sheets in a single layer. Give ‘em space, or they turn out soggy. No one wants sad, limp chips. Sprinkle Parmesan on top (I maybe go overboard here, but nobody's complained yet).
- Bake for about 1.5 to 2 hours. Flip them halfway through (or don’t—it’s not a tragedy if you forget). You want them golden and crisp; keep an eye on them during the last 20 minutes because they go from perfect to charcoal pretty quick. You’ll smell it if you wait too long. Trust me.
- Let them cool right on the pan. They actually get crispier as they cool, so resist the urge to shovel them in (I struggle with this every time).
Notes From My Many Mess-Ups
- If you slice too thick, they’ll take forever to crisp (and sometimes they just give up and go chewy instead).
- Honestly, fancy cheese is wasted here. Save the good stuff for pasta.
- Too much oil? Soggy city. I learned the hard way. Less is more.
How I’ve Played Around With It (Not All Winners, FYI)
- Swapped in eggplant once—good flavor, but the texture was, uh, odd. Wouldn’t recommend unless you really love eggplant.
- Added chili flakes for a bit of heat, and that worked out pretty well. So did a sprinkle of everything bagel seasoning. Try it!
- I tried breading with almond flour once. Honestly, it just made a mess. Maybe someone else can pull it off, but I couldn’t.
What You (Probably) Need—But Don’t Sweat It
- Mandoline slicer: Makes slices perfectly thin, but a sharp knife and a steady-ish hand will do. Just go slow, mate.
- Baking sheets & parchment: I ran out once and used foil. It sticks more but works in a pinch.
- Mixing bowl: Or just use a big plate and hope for the best.
How To Store Them (If Miraculously There’s Any Left)
Honestly, I rarely have leftovers, but on the odd occasion I do, I just toss them in an airtight container. No fancy tricks. They’re best fresh, but if they last till tomorrow, a quick zap in the oven brings back some crunch. Fridge makes them soggy, so just don’t do that.
How We Serve ‘Em (And Sometimes Argue Over The Last Bit)
I love these with a little herby yogurt dip (sometimes I just mix Greek yogurt, lemon, and whatever herbs are in the fridge). My kid likes them plain, my partner dips in spicy sriracha mayo. They’re a nice side for burgers or even just as a salty snack. We’ve even crumbled them over salads instead of croutons. Not traditional, but it works. Here’s another spin on these chips if you want to compare.
Pro Tips (Learned The Hard Way, Of Course)
- I tried rushing the baking—put the oven hotter to speed things up. Bad idea. They burn before they crisp. Low and slow is the way.
- Don’t skip parchment. I did once and spent forever chiseling burnt cheese off my pan. Not fun.
- If you forget to flip halfway, it’s not the end of the world. Just expect a bit of, let’s call it, “rustic texture”.
FAQs (Because I Get These All The Time)
- Can I use yellow squash instead? Yep! Tastes about the same, maybe a little sweeter. Looks cute too.
- Do these really stay crispy? If you eat them within a day, yes. After that, maybe not so much, unless you re-bake them. But honestly, they disappear so fast here it’s never a problem.
- What’s the best dip? Oh, good question. I love them with simple avocado dip, but ranch is classic too. Or whatever you like, really.
- Can I make these in an air fryer? Actually, yes, and it’s faster. But you’ll have to do them in smaller batches and keep a close eye. I find the oven gives a more even crisp, though.
- What if my chips aren’t crispy? You probably sliced them too thick or used too much oil. Or maybe your oven runs cool—mine does, which is why I sometimes leave them in a bit longer.
And there you go. Crispy baked zucchini chips—keto approved, super snackable, and way less intimidating than they sound. If you need more zucchini ideas, check these out. Let me know how yours turn out, or if you wind up with any weird results. We’ve all been there!
Ingredients
- 2 medium zucchinis, thinly sliced
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- ½ cup almond flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
-
1Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
-
2Slice the zucchinis into thin, even rounds using a mandoline or sharp knife.
-
3In a large bowl, toss the zucchini slices with olive oil until evenly coated.
-
4In a separate bowl, mix together Parmesan cheese, almond flour, garlic powder, paprika, sea salt, and black pepper.
-
5Dredge each zucchini slice in the cheese and almond flour mixture, pressing lightly to coat both sides.
-
6Arrange the coated zucchini slices in a single layer on the prepared baking sheets. Bake for 35-40 minutes, flipping halfway through, until golden and crispy. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!