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Do you know how to make zucchini chips yet? I’m excited to share this healthy baked zucchini chips recipe, because it’s totally a breeze to make. You can make these zucchini chips in the oven, or even make dehydrated zucchini chips if you have a dehydrator. I’ve done both versions and they both turn out great!
Zucchini season is one of the only reasons that I don’t mind summer coming to an end. They are probably my all-time favorite vegetable. And I know many of you are with me on that one. I hope you’re as excited to learn how to make zucchini chips as I am to share them with you!
There are so many ways to incorporate zucchini into low carb recipes. Mix it with sweet ingredients for desserts like zucchini bread, savory ones for appetizers like zucchini fries and side dishes like zucchini Alfredo, or meats for main dishes like beef stuffed squash. Of course, you can’t go wrong with simple grilled or roasted zucchini, either.
And if you aren’t sure how to make zucchini noodles yet, that’s a must. I share all of my tips for the best way to make them! I’ll never run out of ways to eat zucchini noodles. (And be sure to check out my guide for low carb pasta alternatives if you like the idea of veggie noodles.)
The only problem is that I wish that quality zucchini was available year round. I have so many ideas for ways to use zucchini, but I never have enough time to share each and every one with you, because the selection just isn’t the freshest most of the year.
But right now, in the middle of July, the zucchini are perfectly juicy and crunchy. You’d better believe I’ll be taking full advantage while I can!
So what do you do when you have a mountain of zucchini to go through? This oven baked zucchini chips recipe is at the top of the list!
Are you read to make some healthy baked zucchini chips? No breading needed!
How To Make Zucchini Chips In The Oven
If you don’t know how to make zucchini chips yet, don’t worry – it’s one of the easiest low carb zucchini recipes ever! These quick zucchini chips take just 10 minutes to prep and you’ll have healthy oven chips in no time
- Thinly slice your zucchini. You want zucchini crisps, so get them as thin as you can. A mandoline slicer makes this process easy.
- Toss with olive oil and salt.
TIP: If you want to add a little extra flavor, try using a fancy seasoning salt! If you can find truffle salt, it totally makes this recipe that much better. And if you haven’t tried it before, I highly recommend it (you can buy it here). I put it in almost anything that would need sea salt and it’s so good. The truffle salt turns a simple concept of baked veggie chips, and makes it seem fancy and indulgent. You can still use regular salt if you want, though, so I wrote the recipe that way for a more common-ingredient version.
- Place the zucchini slices onto a prepared baking sheet, making sure they are in a single layer. This is a trick to the best zucchini chips, they need space to dry out so that they aren’t steaming.
- Bake the keto zucchini chips until they are golden and starting to get crispy.
TIP: Let the pan cool in the oven after you turn the heat off. It will help them get a little crispier!
These healthy zucchini chips take a little longer in the oven compared to most baked veggie recipes, but it’s absolutely worth the wait. The extra cooking time allows the moisture to evaporate, leaving these chips crispy, while the low temperature avoids burning.
How To Make Dehydrated Zucchini Chips
If you’re looking for a zucchini chips dehydrator recipe, I have that too! A dehydrator works really well for healthy zucchini chips. The dehydrated zucchini chips take 8 hours to make.
Simply follow the same steps as above, but instead of putting them in the oven, you’ll put them into the dehydrator. Check your dehydrator for specific timing, but mine took about 8 hours. The good thing about dehydrated zucchini chips is that it’s harder to burn them, since they dry out so slowly.
How To Store Baked Zucchini Chips
You can store the low carb zucchini chips in an airtight container in the refrigerator for a few days.
TIP: If they start to soften, you can crisp them up again by returning them to the oven until crispy again. Just make sure to keep the temperature very low if you do that!
To be honest, these easy zucchini chips never last that long at my house. My daughter and I love them so much that they are usually gone within a day or two.
Are Zucchini Chips Healthy?
Yes, these baked zucchini chips in the oven are incredibly healthy! They are made from zucchini, olive oil, and salt.
They are such a healthy and tasty way to enjoy vegetables as a snack. This three-ingredient recipe for paleo zucchini chips is one of my favorite ways to use zucchini. It’s amazingly simple, yet flavorful.
Nutrition Facts For Zucchini Chips Baked In The Oven Or Dehydrator
The dehydrated zucchini nutrition facts are the same as zucchini chips in the oven. And they are so low in everything that you can totally eat the whole batch. 😉
You can find the full nutrition stats in the recipe card below, but here are the highlights for 12 chips:
- 23 calories
- 1 gram protein
- 1 gram net carb
- 2 grams fat
More Low Carb Keto Zucchini Recipes
These baked zucchini chips are a great way to use up all that zucchini that comes at us this time of year. If you love this baked zucchini chips recipe, you might also like these:
- Spiralized Zucchini Spaghetti & Meatballs
- How To Make Zucchini Noodles
- The Best Zucchini Pizza Crust
- Zucchini Noodle Salad
Tools To Make Easy Zucchini Chips Without Breading:
Click the links below to see the items used to make this recipe.
- Mandoline Slicer – This is the best tool to use for uniform and super-thin slices of zucchini.
- Dehydrator – Makes dehydrated zucchini chips ULTRA easy.
- Nonstick Baking Pan – The best pans that I use daily. Nothing sticks and easy to clean.
Healthy Oven Baked Zucchini Chips Recipe - No Breading:
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Healthy Oven Baked Zucchini Chips Recipe
See how to make zucchini chips in the oven OR dehydrator, with just 3 ingredients! This healthy baked zucchini chips recipe is so EASY! Low carb, keto, gf, and paleo, too.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat oven to 200 degrees F (93 degrees C).
Use a mandolin to slice zucchini into 1/8 in (.3 cm) thick slices.
- 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.
- Place cookie 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.
Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are golden and just starting to get crispy. Allow them to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
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Serving size: 1/8 of entire recipe, or about 12 zucchini chips
Want to use truffle salt like I did? Get it here!
Video Showing How To Make Zucchini Chips:
Don't miss the VIDEO above - it's the easiest way to learn how to make Zucchini Chips!
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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