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Do you know how to make zucchini chips yet? I’m excited to show you this healthy baked zucchini chips recipe, because it’s totally a breeze to make. You can make these chips in the oven, make dehydrated zucchini chips if you have a dehydrator, OR follow my recipe for air fryer zucchini chips if you have one of those.
You can also customize these to your liking. I have the basic recipe with just 3 ingredients, plus 5 flavor variations below. If you just want the basic, be sure to dunk them into pizza dip or spinach artichoke dip for the ultimate snack. No matter how you make them, they are a delicious way to enjoy this summer vegetable!
Why You’ll Love This Baked Zucchini Chips Recipe

Ingredients & Variations
This section explains how to choose the best ingredients for baked zucchini chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Zucchini Chips:
- Zucchini – Use small to medium zucchini. Large zucchini will yield larger chips, but they will take longer to dry out.
- Olive Oil – I prefer extra virgin olive oil for this crispy zucchini chips recipe, but any neutral oil, such as avocado oil, will work.
- Sea Salt – Or kosher salt. See more seasoning ideas below!
6 Other Flavor Ideas:
- Parmesan Zucchini Chips – Replace salt and with 1/4 cup grated parmesan cheese.
- Truffle – Replace sea salt with truffle salt.
- Salt And Vinegar – Add a tablespoon of vinegar (apple cider, red wine, or white) and 1/8 teaspoon black pepper to raw zucchini before tossing and baking.
- Cool Ranch – Toss zucchini in an additional tablespoon of homemade ranch seasoning (or store-bought).
- Curry – Use 1/4 – 1/2 teaspoon of curry powder in addition to the salt in the recipe.
- Custom – Feel free to use your own seasoning combo, such as Italian seasoning, garlic powder, or any spices you like.

How To Make Zucchini Chips In The Oven
This section shows how to make oven baked zucchini chips, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Preheat. Preheat oven to 200 degrees F. Top baking sheets with baking racks, then parchment paper over those. (You can try skipping the parchment if you oil the racks well, but they can be prone to sticking.)
- Slice. Use a mandoline to cut zucchini into 1/8-inch thick slices (or thinner). Pat dry with paper towels to remove any excess moisture.
- Coat. In a large bowl, toss zucchini in olive oil. (Alternatively, you can simply spray lightly with cooking spray.) Sprinkle with salt and toss again.


- Arrange. Please zucchini slices in a single layer on the baking racks, making sure not to overlap.
- Bake. Cook zucchini chips in the oven, rotating sheet pans halfway through, until chips are golden, puckered, and golden. If there is any moisture on the zucchini but it’s already golden, pat dry with a paper towel.
- Crisp up. Turn off oven and leave the door propped slightly open to crisp up. (If they don’t get crisp after cooling, you can bake them for longer.)


How Long Do You Bake Zucchini Chips?
Chips made out of zucchini need to bake low and slow to dehydrate them: 2 1/2 hours in a 200 degree F oven, or until golden and just starting to crisp up. Additional time in the oven with the heat off will allow them to get fully crisp.

Tips For The Best Zucchini Chips
- Thin, uniform slices are very important. Your chips won’t get crispy if they are too thick, and if the thickness varies, they’ll cook at different rates.
- Go light on the seasonings. The zucchini will shrink a lot in the oven, so the seasonings (and salt) will be more concentrated after they are done.
- Check on them, as oven times can vary. The cook time can depend on your oven, the thickness of the zucchini, and even your pan.
- Remove the chips from the oven at different times if needed. If some of your chips start to brown while others are not yet done, you can remove the ones that are done and keep baking the rest.

Alternate Cooking Methods
It’s easy to make zucchini chips oven friendly, but what about other cooking methods? Try these alternatives:
- Dehydrator – For dehydrated zucchini chips, prepare according to the recipe and dehydrate for about 8 hours instead of baking. One advantage of this is that the chips don’t brown as much.
- Convection Oven – Follow the same recipe above, but check on the chips after 1 1/2 hours and every 15-20 minutes after that. The time will vary depending on your oven.
- Air Fryer – If you prefer air frying, try air fryer zucchini chips instead. This is actually my favorite method because it gets the most crispy!
Storage Instructions
If you have leftovers, these chips will last up to 2-3 weeks in an airtight container in the pantry. I have not tried freezing them, but most likely they will lose their crispness.

TIP: If your zucchini chips start to soften during storage, you can crisp them up again.
Return chips to the oven at 200 degrees F to dry out for about 10 minutes, then let them cool on the counter to crisp up.

More Healthy Zucchini Recipes
It’s easy to transform zucchini into delicious, summery dishes. Try it in these easy recipes!
Tools To Make Baked Zucchini Chips
- Mandoline – This is the best tool to use for uniform and super-thin slices of zucchini.
- Dehydrator – Makes these chips ultra easy if you go with that option.
- Baking Pan With Rack – Comes in a set so the rack fits perfectly inside… and the rack is key for air flow.
Easy Zucchini Chips Recipe

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Baked Zucchini Chips (Easy & Crispy!)
Learn how to make crispy zucchini chips in the oven (or the dehydrator or air fryer)! This recipe is easy and healthy, with 5 flavor ideas.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat oven to 200 degrees F (93 degrees C).
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Use a mandoline to slice zucchini into 1/8 in (.3 cm) thick slices. Pat dry with paper towels to remove any excess moisture.
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Add olive oil and toss to coat the zucchini slices thoroughly. Sprinkle lightly with salt (you need less than you may think – the slices will shrink during baking, making the flavor more intense). Toss to coat again.
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Place oven safe baking racks on top of two cookie sheets, then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It's fine if they touch, but make sure they don't overlap.
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Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are puckered and golden. If there is any moisture on the zucchini but it's already golden, pat dry with a paper towel.
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Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
Recipe Notes
Serving size: 1/8 of entire recipe, or about 12 zucchini chips
Recipe from The Easy Keto Cookbook.
See blog post above for 5 seasoning options.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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48 Comments
Brian
0How long will these chips keep?
Wholesome Yum D
0Hi Brian, You can store the low carb zucchini chips in an airtight container in the refrigerator for a few days.
Jenny
0Can you make these in an air fryer?
Maya | Wholesome Yum
0Hi Jenny, Yes, you can! Follow my air fryer zucchini chips recipe.
Denise
0Can you freeze these after they are cooked to bring out and crisp back up in the oven
Melissa
0Hi Denise, These can’t be frozen, sorry.
Stephanie Watson
0Very easy to make. I love zucchini and now I can enjoy it as a snack whenever. Plus it is a great substitute for a chip craving! I think that with this recipe you can get really creative with the flavors too. For the next prep day, I plan to make these into a salt and vinegar chip version. I made mine super crispy and browned! My biggest issue will be portion control…I could easily eat all of them right off the pan.
SE
0These look yummy.
Can they be made with a food dehydrator?
Thanks.
Wholesome Yum M
0Hi SE, Place the zucchini slices in a dehydrator for approximately 8 hours. For more detailed instructions, check out the section called ‘How to make dehydrated zucchini chips’ in the blog post.
Emily O.
0These were great. I ate a whole zucchini of chips in less than an hour. I should be embarrassed, but I’m not. One serving of vegetables into my body.
Regano
0Made these today….. I sprinkled them with reduced salt “Bagel” mix (equal parts any color sesame seed, garlic and dehydrated onion flake. I did not have enough black sesame on hand so I subbed in black chia. STILL good!
Megan
0Hi!
Did I miss the temperature for the oven for zucchini chips?
Wholesome Yum
0Hi Megan, it’s 200 degrees F.
Rachel
0Would you still use the oil when you are dehydrating the Zucchini Chips?
Maya | Wholesome Yum
0Hi Rachel, Yes, you would!
Jenna Urben
0Yum!! I love zucchini. Gonna try this recipe next time I buy a bunch! Love the low and slow method.
Jean Jobse
0What about air fryer? It’s way too long in the oven or dehydrator.
Wholesome Yum
0Hi Jean, I haven’t tried the air fryer for this recipe so I can’t say for sure. Keep in mind they’re meant to get very dry.
Kortney
0This would be great for the winter when it’s cold and having the oven on is a bonus!
Ella May Dillard
0I will like to try your zucchini chips it looks so good and yummy I am big fan of them
Tayler Ross
0I could snack on these chips all day long! They look so good!
Jane Saunders
0I first had zucchini chips in The Rainbow Rooms, NYC 12 years ago and couldn’t stop eating them. Love the idea of truffle salt on them.
jmt
0i use a combination of convection/microwave oven & it works like a charm for dehydration… best purchase ive made for lots of baking choices/options
Maya | Wholesome Yum
0That’s great to know, thank you!
Debra Hamilton
0Thank you. I love your recipes!!!
Maya | Wholesome Yum
0Thanks so much, Debra!
Kat
0Are these just eaten plain, or do you use with a dip?
Maya | Wholesome Yum
0Hi Kat, You can do either way. Here are all my low carb dip recipes.
Cheryl
0Will the chips turn out ok if grated Parmesan cheese is added?
Maya | Wholesome Yum
0Hi Cheryl! Yes, that should be fine. I hope you like the chips!
E. klim
0I plan to make these today. If I were to make a larger quantity for a future gathering, what is the best way to store them (and for how long can they be stored)?
Maya | Wholesome Yum
0You can store them on the counter, in the cupboard or pantry, in an airtight container. They’ll probably keep for at least several days, or longer in the fridge. Sometimes they lose their crispiness as they sit, and if that happens, you can place them in the oven for 10 minutes at 200 degrees to crisp up.
Nancy
0Can you post or send me directions for doing these in the dehydrator? I have one and seldom use it. Wouldn’t they make a mess with the oil on them?
Maya | Wholesome Yum
0Hi Nancy, You can just follow the same instructions, except put them in the dehydrator for about 8 hours. The exact amount of time will vary depending on how thick the slices are.
Christine
0I’m crazy for anything and everything truffles but my jar of truffle salt has to be stored inside a tupperware bin because my husband can NOT abide the smell. To me, it smells like heaven.
Maya | Wholesome Yum
0Haha, me too, Christine! My husband hates truffles too, but I’m completely in love with them. These zucchini chips can be made with regular salt, for those that don’t like truffles.
Taryn
0I love zucchini chips! Great idea to use the truffle salt.
Tasha
0Zucchini chips rule! Yours look absolutely perfect, truffle salt is a great idea.
STACEY
0Truffle salt sounds divine! I need to get some and try this 🙂
Kim | Low Carb Maven
0Fun recipe. I love that you used the truffle salt for some sophisticated flavor. I’m getting some for sure. Love this chip substitute.
Allergy Awesomeness
0Love that this is a simple cracker replacement! YUM!
Maya | Wholesome Yum
0Such a great idea to use these as a cracker replacement!
jules shepard
0These look amazing! Can’t wait to try in my dehydrator, but thanks for the oven directions, too!
~jules
Maya | Wholesome Yum
0Thank you, Jules! How do you like the dehydrator? Do you think it’s a worthwhile tool to have (versus making veggie chips in the oven)?
naturalfitfoodie
0I love healthy snacks like these!
Sylvie
0Ooo, the truffle sounds wonderful with these!
GiGi Eats Celebrities
0Yum Yum and MORE YUM! I love making veggie chips of ALL types!
KeeleyMcGuire
0I love Zucchini Chips. These sound delicious!