It's so easy to make a batch of crispy baked zucchini chips for keto snacks. These paleo-friendly veggie chips can be cooked in the oven or air fryer.
Why you'll love it
Why are zucchinis so ubiquitous these days?
It's not like you'd sink your teeth into one raw. But when you spiralize them and heat them in a frying pan with some olive oil, they transform from a dull squash into a delectable healthy noodle alternative.
And, as you'll see, when you slice them up into silver dollar size pieces and bake them in the oven for a couple of hours, they become tasty potato chip healthy alternatives.
It's actually really easy to turn zucchini slices into zucchini chips.
Making baked zucchini chips is so easy! Here's a bit more information about what I used in my crispy baked zucchini chips recipe.
You'll need two medium-sized zucchini for this recipe. These chips are a perfect way to use up summer squash from your garden.
Olive oil helps your zucchini rounds crisp up while baking. Plus, oil gives the salt something to stick to. Avocado oil will work just as well.
Use just enough to give your zucchini slices the salty flavor that chips are known for.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Remove moisture from the zucchini. The more water you pull out of your veggies, the better your chips will turn out.
- Use a mandolin slicer. This ensures that all your slices bake at the same rate for a nice and crispy zucchini chip.
- Bake at a low temperature. This is key to turning this summer squash into a chip alternative.
This baked zucchini chips recipe is incredibly simple. You'll have crispy chips in no time at all. Here's a bit more information about how to make them.
Slice the zucchini
To begin, slice two medium-size fresh zucchini into thin, round pieces. For best results, use a mandoline slicer.
After the slicing is done, remove any excess moisture from the veggie by placing the zucchini slices between sheets of paper towels.
I like to put the sliced zucchini in the fridge for at least a couple of hours. You can place them on the humidity-controlled shelf.
Just remember, for tasty chips, the drier, the better.
Add olive oil and salt
Now that your zuke slices are bone dry, place them in a large mixing bowl. Add one tablespoon of olive oil and half a teaspoon of sea salt to the bowl.
Now, gently toss so that the slices are coated with oil and salt.
Place zucchini on a baking sheet
From here, lay the veggie slices on a parchment paper-lined baking sheet in a single layer. You can also use a silicone baking mat. Either way, place the zucchini on top of the prepared baking sheet.
Bake the zucchini chips
Set the oven to bake at 225°F and cook them for 2 hours or until the chips are golden brown. If not yet crispy, keep checking every 15 minutes or so until the desired crunch factor is reached.
️ Serving suggestions
These zucchini chips are a wonderful choice if you love healthy food. And they are a wonderful way to use fresh summer produce.
After you make them, serve them with your favorite dipping sauce. I like to make a low-carb ranch or even keto tzatziki sauce. I also think some avocado mayo would taste delicious as a simple dipping sauce!
There are other healthy recipes that taste like potato chips that would be delicious with these zucchini chips. Salt and vinegar cucumber chips only have 1 gram of net carbs in each serving.
You can also serve these chips with a healthy snack like keto hummus.
There are a bunch of different ways that you can make these healthy baked zucchini chips.
First, coat the chips with grated parmesan cheese. It's a low-carb substitute for panko bread crumbs.
You can also season the chips! I like to add garlic powder or Everything but the Bagel Seasoning. Or, sprinkle the crispy zucchini chips with some onion powder and chili powder.
Before we get to the printable recipe card, here are some questions people often ask about this crispy sliced zucchini recipe.
Zucchini chips can be kept from getting soggy by making sure they are completely dry before you put them in the bag or container. You can also put them in a sealed bag with a paper towel to absorb any excess moisture.
Yes, you can cook zucchini chips on aluminum foil. Place the oiled and salted zucchini slices on a piece of aluminum foil, and then fold the aluminum foil over the zucchini slices. Cook them in the oven for 10-15 minutes, or until they are crispy.
One way to ensure your zucchini slices are all the same width is to use a mandoline slicer. This kitchen tool has a series of adjustable blades that will evenly slice your vegetables into thin, even pieces. If you don't have a mandoline slicer, you can also use a sharp knife to slice your zucchini into thin strips. Just be careful not to cut yourself!
Keep the crispy zucchini rounds in an airtight container and store them at room temperature for up to a week.
If you enjoyed this keto baked zucchini chips recipe, here are some more easy zucchini recipes and keto side dishes you should make next. They are some of my favorites!
- Low-Carb Zucchini Fries are very crisp and the perfect substitute for french fries.
- Gluten-Free Zucchini Boats are great for a light lunch and taste just like a pizza.
- Zucchini Pizza Bites are another creative and fresh new way to eat fresh zucchini.
- Coconut Flour Zucchini Fritters are a crispy snack that tastes a lot like hash browns patties.
- Healthy Zucchini Nachos are a tasty and cheesy snack filled with a lot of melted cheese.
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Baked Zucchini Chips
- 2 medium zucchini
- 1 tablespoon oil
- ½ teaspoon salt
- Slice zucchini into thin rounds with a mandolin slicer.
- Place zucchini slices between paper towels to remove excess moisture. Allow to sit in the refrigerator for at least 2 hours. The drier the better.
- Combine the zucchini slices, oil, and salt in a large bowl. Toss to coat.
- Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. (I find raising the slices off the bottom of the pan helps to crisp them up faster with the air underneath)
- Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 0.25 [calories] => 47 [carbohydrates] => 3 [protein] => 1 [fat] => 3 [saturated_fat] => 0 [cholesterol] => 0 [sodium] => 298 [potassium] => 255 [fiber] => 0 [sugar] => 2 [vitamin_a] => 195 [vitamin_c] => 17.6 [calcium] => 16 [iron] => 0.4 [serving_unit] => recipe )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on December 27, 2018. Post updated on June 21, 2022, with new photos and additional recipe information.
I have tried zucchini chips many times . . . in the oven and in my new air fryer. They NEVER get crunchy like a potato chip would be! They taste okay, maybe a little on the dark side because I keep leaving them in to get crunchier, but still cannot get a "chip"!!
Can these be made in an air fryer?
They can. You'd use a lower temperature and cook time. There are oven to air fryer conversion calculators available online that should help with that.
Just seen and printed you veg crisps recipes - can't wait to try!
L Diane Johnson
Hi Lisa, Thank you for this little recipe (well actually, very long but easy recipe;)
Q: I may have missed it but how long can I keep the “chips” once ready? Must they be eaten right away?
I keep my chips in the fridge and they last at least a week if not longer.
Hello, wondering how you would raise the slices off the bottom of the pan?
You could use a baking rack in the pan.
Mary Lynn Carozza
Can you do these without any oil?
I don't see why not since they are baked. But I haven't done it myself.
How do I store them afterwards
I keep them in the refrigerator mainly because it can get very humid where I am.
how do you determine a serving size do you weight and track this ?
I just divide the total into 4 equal size servings. It's approximate.
I sincerely thank you for sharing your favorite recipes, especially veggie chips, since I have Ulcers I am limited on what I can eat. .
You're welcome Lily! Hope you are enjoying the zucchini chips!
Doreen Ann Masters
Lisa, you are amazing and teach me something new about cooking for my health everyday.
I'm happy to help!
The zucchini chip sounds delicious, I will try to make them tomorrow.
I have made them and love them. I also put a dab of parmesan cheese on each. We have also tried yellow squash. Not as tasty as zucchini but ok.
Have you tried these in a dehydrator?
I usually do them in the dehydrator since I can fit more trays into it.
Thank you for this zucchini chip recipe. I would be interested in the kale chips. I am 66 years old and learning new ways of cooking.
Kale chips are very similar, but I make them using a higher oven temperature. It should only take 20-30 minutes at about 225-275°F, and you'll want to flip them about half way.
I wonder if anyone has ever tried these in an air fryer. If so, what was the results.
How long will these on a shelf in an airtight container?
I store them in the refrigerator for about a week.
Carla Jo Peterson
I can hardly wait to make these. Your article was great!
When my daughter was in Co-Pep (before Kindergarten) the parents were required to bring healthy snacks every once in awhile. One mother brought Zucchini slices (raw) with peanut butter. I had never liked zucchini before but was surprised how good they were this way.
Thank you so much for the recipe.
Zucchini slices are a great cracker sub. I often serve sliced cucumbers and zucchini with cheese.
I love zucchini chips! And these look perfectly crispy!
I could eat these all day long. They are so delicious! I just wish I had more shelves in the oven so I could make more at one time!