Print

Oven-Baked Zucchini Chips: The Crispiest, Healthiest Snack You’ll Ever Try

oven-baked zucchini chips
Print Recipe

These oven-baked zucchini chips are a crunchy, guilt-free alternative to potato chips. Lightly seasoned and perfectly crisp, they’re ideal for clean eating, low-carb snacking, or a wholesome party appetizer. With just a handful of ingredients, you’ll turn fresh zucchini into an irresistible crispy treat.

Ingredients

Scale

  • 2 medium zucchinis (thinly sliced)

  • 1 tablespoon olive oil (or avocado oil spray)

  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)

  • 1/4 cup breadcrumbs (or almond flour for gluten-free)

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1/2 teaspoon salt (plus extra for sweating)

  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 225°F (110°C).

  • Slice zucchini into thin rounds using a mandoline or sharp knife (about 1/8 inch thick).

  • Lay slices on paper towels and sprinkle both sides with salt. Let them rest for 15–20 minutes to release moisture.

  • Pat zucchini slices dry with fresh paper towels.

  • In a shallow bowl, combine breadcrumbs, Parmesan, garlic powder, paprika, and black pepper.

  • Lightly brush or spray zucchini slices with olive oil, then press each side into the breadcrumb mixture.

  • Arrange slices in a single layer on a wire rack placed over a baking sheet.

  • Bake for 90 to 120 minutes, flipping halfway, until chips are golden and crisp.

  • Turn off oven and let chips cool inside with door slightly open for 10–15 minutes for extra crispiness.

 

  • Serve immediately or store in an airtight container at room temperature.

Nutrition

Find it online: https://www.meltitclean.com/oven-baked-zucchini-chips/