Zucchini Chips

This oven-baked zucchini chips are easy to make and it’s perfectly thin, crispy and healthy! Great way to use up that zucchinis in you refrigerator or garden.


  • 1 zucchini
  • 2 Tbsp olive oil
  • kosher salt


  1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets with silicon baking mats or parchment paper.
  2. Slice your zucchini on a mandolin. Depends on the thickness or thinnest you want.
  3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel, sandwich the zucchini slices and press on them, just to dry them a little bit to cook faster.
  4. Line up the zucchini slices on the prepared baking sheet, tightly next to each other in a straight line and make sure not to overlap them.
  5. In a bowl, pour your olive oil in and brush the olive oil on each zucchini slice.
  6. Sprinkle salt throughout the baking sheet. Make sure not to over-season because the zucchinis will shrink and it’ll be way too salty.
  7. Bake for about 2 hours or more until they start to brown and are crisp.
  8. Let cool before removing and serving
  9. Voila! You got zucchini chips right in your hands.
  10. You can eat them dunk on a small bowl of sour cream and enjoy every slices of zucchini 🙂

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