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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!
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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Healthy Oven Baked Zucchini Chips Recipe - No Breading
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Instructions
More TIPS about this recipe in the post above!
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).
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
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.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
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29 Comments
Ella May Dillard
I will like to try your zucchini chips it looks so good and yummy I am big fan of them
Tayler Ross
I could snack on these chips all day long! They look so good!
Jane Saunders
I 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
i 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
That’s great to know, thank you!
Debra Hamilton
Thank you. I love your recipes!!!
Maya | Wholesome Yum
Thanks so much, Debra!
Kat
Are these just eaten plain, or do you use with a dip?
Maya | Wholesome Yum
Hi Kat, You can do either way. Here are all my low carb dip recipes.
Cheryl
Will the chips turn out ok if grated Parmesan cheese is added?
Maya | Wholesome Yum
Hi Cheryl! Yes, that should be fine. I hope you like the chips!
E. klim
I 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
You 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
Can 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
Hi 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
I’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
Haha, 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
I love zucchini chips! Great idea to use the truffle salt.
Tasha
Zucchini chips rule! Yours look absolutely perfect, truffle salt is a great idea.
STACEY
Truffle salt sounds divine! I need to get some and try this 🙂
Kim | Low Carb Maven
Fun 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
Love that this is a simple cracker replacement! YUM!
Maya | Wholesome Yum
Such a great idea to use these as a cracker replacement!
jules shepard
These look amazing! Can’t wait to try in my dehydrator, but thanks for the oven directions, too!
~jules
Maya | Wholesome Yum
Thank 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
I love healthy snacks like these!
Sylvie
Ooo, the truffle sounds wonderful with these!
GiGi Eats Celebrities
Yum Yum and MORE YUM! I love making veggie chips of ALL types!
KeeleyMcGuire
I love Zucchini Chips. These sound delicious!