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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.
Healthy Baked Zucchini Chips – No Breading Needed
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. I know many of you are with me on that one! And, baked zucchini chips are definitely up there in terms of awesome ways to use up all that zucchini.
There are so many ways to incorporate zucchini into 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. Just use that link to get all my tips for the best way to make them!
My Other Low Carb Recipes:
My Other Low Carb Recipes:
If I had my way, quality zucchini would be available year round. I have seemingly endless ideas stacked up in my backlog for ways to use zucchini. I wish I had the time to share every single one with you, but unfortunately these amazing veggies aren’t around for long enough for me to try them all. Sadly, the selection is not very fresh during most months out of the year.
Right now, in the middle of August, the zucchini are perfectly juicy and crunchy. You’d better believe I’ll be taking full advantage while I can!
What better way to do that than with some healthy baked zucchini chips? And, no breading is necessary for these.
How To Make Zucchini Chips Even Better
Given my undying love for zucchini, you can imagine my excitement when my mom brought me an enormous paper bag of it from the Farmers’ Market last week. I totally need to start going myself, but every time I plan to, she brings me another haul of fresh produce from her trip and I don’t get around to it. Not the worst problem to have, really.
So what do you do when you have a mountain of zucchini to go through? Well, there are plenty of options, but one of the best ones is to make oven baked zucchini chips!
This three-ingredient recipe for paleo zucchini chips is one of my favorite ways to use zucchini. It’s amazingly simple, yet flavorful.
So, how do you make zucchini chips even better? Use 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. And 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!
Zucchini Chips Baked in the Oven or Dehydrator
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.
A dehydrator would also work well for veggie chips, but I have yet to get one of those. It sounds like a wonderful idea, really. I’m just not prepared to make space for another kitchen tool quite yet.
Knowing me, I’ll probably cave and buy it one of these days. Then I’ll make dehydrated zucchini chips!
Until then, the oven works great for making these baked zucchini chips. Update: Yes, I ended up buying a dehydrator! And, I love it. It took about 8 hours to make crispy zucchini chips in my new dehydrator.
You can store the low carb zucchini chips in an airtight container in the refrigerator for a few days. 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 pretty much 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. My husband doesn’t like truffles, so I make a version with regular salt with him. But if you love truffles, the ones with truffle salt are just heavenly!
More Low Carb Recipes To Love
Healthy Oven Baked Zucchini Chips Recipe - No Breading
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
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).
Want to use truffle salt like I did? Get it here!
Serving size: 1/8 of entire recipe, or about 12 zucchini chips
Video Showing How To Make Zucchini Chips:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Zucchini Chips!
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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