Why You’ll Love This Crispy Roasted Zucchini Chips
- They’re genuinely, addictively crunchy. Forget any notion of soft, watery zucchini. When done right, these chips have a fantastic light crispiness that’s incredibly satisfying to bite into.
- It’s a fantastic way to use up a garden glut. If you’ve ever grown zucchini, you know how prolific they can be. This recipe turns that abundance into a delicious treat instead of a chore.
- They’re incredibly versatile. You can play with the seasonings endlessly—go classic with garlic and Parmesan, spicy with chili flakes, or even a little fancy with truffle salt. The base recipe is your canvas.
- They feel like a treat but are packed with good stuff. You’re getting a serving of vegetables in a form that’s way more exciting than a salad. It’s a snack you can feel really good about.
Ingredients & Tools
- 2 medium zucchinis (about 450-500 g total)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt, plus more for salting
- 1/8 teaspoon black pepper
- Optional: 2 tablespoons grated Parmesan cheese (for the last few minutes of baking)
Tools: A mandoline slicer (highly recommended!), two large baking sheets, parchment paper, a clean kitchen towel or paper towels, and a large bowl.
The ingredient list is short and sweet, which is part of the beauty here. The real star is, of course, the zucchini. You’ll want to pick firm, medium-sized ones—not the giant, seedy ones, as they have too much water. The seasonings are simple but create a really balanced, savory flavor profile that makes these chips seriously moreish.
Serves: 2-3 as a snack | Prep Time: 15 minutes (plus 15 minutes salting time) | Cook Time: 1 hour 15 minutes – 1 hour 30 minutes | Total Time: About 1 hour 45 minutes to 2 hours
Before You Start: Tips & Ingredient Notes
- Patience is not just a virtue, it’s the secret ingredient. Rushing the salting or the baking process is the number one reason chips turn out soggy. Embrace the slow roast—it’s worth it.
- Why a mandoline is a game-changer. You can use a knife, but a mandoline slicer ensures every single slice is uniformly thin. This is non-negotiable for even cooking and consistent crispiness.
- Don’t skip the salting step. This is the crucial step for drawing out the zucchini’s excess water. If you skip it, you’ll essentially be steaming the slices in the oven, and crispy chips will be a distant dream.
- Parchment paper is your friend. It prevents sticking without needing excess oil, and it makes cleanup an absolute breeze. Silicone baking mats work great too.
How to Make Crispy Roasted Zucchini Chips
Step 1: Slice and Salt. First, preheat your oven to 225°F (110°C). Yes, that’s a low temperature—this is a slow-and-low situation. Using your mandoline, carefully slice the zucchini into very thin rounds, about 1/8-inch thick. Arrange the slices in a single layer on a few layers of paper towels or a clean kitchen towel. Sprinkle them generously with salt—don’t worry, most of this salt will be rinsed off. Let them sit for at least 15 minutes. You’ll notice beads of moisture forming on the surface; that’s the water being drawn out.
Step 2: Dry Thoroughly. This is a critical step. After the zucchini has rested, take another paper towel or the other half of the kitchen towel and gently press down on the slices, absorbing all the released water. You want them as dry as humanly possible. This might seem fussy, but it’s the key to crispiness. Give each slice a little pat—it makes a huge difference.
Step 3: Season Gently. Place the dried zucchini slices in a large bowl. Drizzle with the tablespoon of olive oil. You want just enough to lightly coat them. Now, add the garlic powder, onion powder, smoked paprika, the 1/4 teaspoon of salt, and black pepper. Toss everything together very gently with your hands, making sure each slice gets a whisper of seasoning and oil. Be careful not to break the delicate slices.
Step 4: Arrange and Bake. Line your baking sheets with parchment paper. Arrange the zucchini slices in a single layer, making sure they don’t overlap at all. They need their personal space to crisp up properly. Place the trays in the preheated oven. Now, the waiting game begins. They’ll need to bake for about 1 hour and 15 minutes to 1 hour and 30 minutes.
Step 5: The Flip and Optional Cheese. After about an hour, check on them. The edges should be starting to curl and look dry. Carefully flip each chip over. This helps them crisp evenly. If you’re using Parmesan cheese, now is the time to sprinkle it lightly over the chips. Pop them back in the oven for the final 15-30 minutes. They’re done when they are golden brown and crisp to the touch. They’ll crisp up a tiny bit more as they cool.
Step 6: Cool Completely. This is the final test of your patience! Remove the baking sheets from the oven and let the chips cool completely right on the tray. As they cool, they’ll achieve their ultimate crisp texture. Trying one straight from the oven will be disappointing—they need this cooling time to fully crisp up.
Serving Suggestions
Complementary Dishes
- A juicy burger or grilled chicken sandwich — These chips are the perfect lighter, crunchier alternative to fries. They add a wonderful texture and a veggie boost to a classic meal.
- A big, creamy bowl of soup — Think tomato basil or a chilled gazpacho. The chips make a fantastic topping, adding a crunch that contrasts beautifully with the smooth soup.
- A vibrant summer salad — Crumble a handful of these chips over a green salad instead of croutons. They add a salty, savory element that’s just delightful.
Drinks
- A crisp, cold lager or pilsner — The lightness of the beer complements the savory, salty chips perfectly. It’s a classic pairing for a reason.
- A citrusy sparkling water with a wedge of lime — For a non-alcoholic option, the bubbles and acidity cut through the richness and cleanse the palate between bites.
- A glass of dry rosé — The bright berry notes and crisp finish of a good rosé are a fantastic match for the earthy zucchini and smoky paprika.
Something Sweet
- A bowl of fresh mixed berries — After a savory, salty snack, the natural sweetness and slight acidity of berries are a refreshing and light way to finish.
- A small square of dark chocolate — Go for something around 70% cacao. The bitterness of the chocolate creates a lovely contrast with the salty chips you just enjoyed.
- A scoop of lemon sorbet — It’s clean, bright, and palate-cleansing. The ultimate refreshing end to a snacking session.
Top Mistakes to Avoid
- Mistake: Slicing the zucchini too thick. If the slices are thicker than 1/8-inch, they’ll steam and become soft in the middle instead of crisping up all the way through. Uniform thinness is non-negotiable.
- Mistake: Using too much oil. A little goes a long way. You just want a light coating. Too much oil will make the chips greasy and prevent them from getting truly crisp.
- Mistake: Baking at a higher temperature to save time. This is the most common error. A high heat will burn the edges before the centers have dried out. Low and slow is the only way to achieve an even, crispy chip.
Expert Tips
- Tip: Use the convection setting if you have it. The circulating air in a convection oven helps to dry the chips out more efficiently, which can sometimes shave a little time off the baking and promote even better crispiness.
- Tip: Season after baking for a flavor boost. If you want an extra hit of flavor, sprinkle a tiny bit of flaky sea salt or a specialty seasoning blend over the chips as soon as they come out of the oven. It’ll stick to the warm surface beautifully.
- Tip: Store them properly—if you have any left! Once completely cool, store them in a paper bag or a container lined with a paper towel at room temperature. A sealed plastic container will trap moisture and make them soft.
- Tip: Experiment with other seasonings. Once you’ve mastered the basic recipe, try everything bagel seasoning, nutritional yeast for a cheesy vegan option, or a little cayenne pepper for heat.
FAQs
My chips are still soft/chewy. What happened?
This almost always comes down to one of three things: not drying the slices well enough after salting, the slices were too thick, or they needed more time in the oven. The low temperature means they can take longer than you think. If they’re golden but still flexible, they probably just need more time. If they’re pale and soft, they likely needed better drying before baking.
Can I make these in an air fryer?
You can! The principle is the same: dry the slices thoroughly. Arrange them in a single layer in the air fryer basket (you’ll need to work in batches). Cook at around 300°F (150°C) for 15-20 minutes, flipping halfway through. Keep a close eye on them, as air fryers can vary a lot. They’ll often cook faster than in the oven.
Why are some of my chips burning while others are still soft?
This is a sign that your slices weren’t uniform in thickness. A mandoline slicer is the best solution here. Also, make sure your oven temperature is accurate—an oven thermometer can be a helpful tool to check for hot spots.
Can I use yellow squash instead of zucchini?
Absolutely! Yellow summer squash works just as well and follows the exact same process. You’ll end up with lovely yellow chips. The flavor is very similar, so it’s a great way to mix things up.
How long do these crispy zucchini chips last?
Honestly, they are best eaten the day they are made. They lose their crispness over time. If you do have leftovers, store them as mentioned above (paper bag, room temp) and they might last a day or two, but they’ll be best if you can re-crisp them in a 300°F oven for a few minutes before serving.
Crispy Roasted Zucchini Chips
Discover the secret to perfectly crispy roasted zucchini chips! This easy, healthy snack recipe uses a simple low-and-slow baking method for addictive crunch. A game-changer for using summer squash.
Ingredients
Ingredients
-
2 medium zucchinis (about 450-500 g total)
-
1 tablespoon olive oil
-
1/2 teaspoon garlic powder
-
1/4 teaspoon onion powder
-
1/4 teaspoon smoked paprika
-
1/4 teaspoon fine sea salt (plus more for salting)
-
1/8 teaspoon black pepper
-
2 tablespoons grated Parmesan cheese (optional, for the last few minutes of baking)
Instructions
-
Slice and Salt. First, preheat your oven to 225°F (110°C). Yes, that's a low temperature—this is a slow-and-low situation. Using your mandoline, carefully slice the zucchini into very thin rounds, about 1/8-inch thick. Arrange the slices in a single layer on a few layers of paper towels or a clean kitchen towel. Sprinkle them generously with salt—don't worry, most of this salt will be rinsed off. Let them sit for at least 15 minutes. You'll notice beads of moisture forming on the surface; that's the water being drawn out.01
-
Dry Thoroughly. This is a critical step. After the zucchini has rested, take another paper towel or the other half of the kitchen towel and gently press down on the slices, absorbing all the released water. You want them as dry as humanly possible. This might seem fussy, but it's the key to crispiness. Give each slice a little pat—it makes a huge difference.02
-
Season Gently. Place the dried zucchini slices in a large bowl. Drizzle with the tablespoon of olive oil. You want just enough to lightly coat them. Now, add the garlic powder, onion powder, smoked paprika, the 1/4 teaspoon of salt, and black pepper. Toss everything together very gently with your hands, making sure each slice gets a whisper of seasoning and oil. Be careful not to break the delicate slices.03
-
Arrange and Bake. Line your baking sheets with parchment paper. Arrange the zucchini slices in a single layer, making sure they don't overlap at all. They need their personal space to crisp up properly. Place the trays in the preheated oven. Now, the waiting game begins. They'll need to bake for about 1 hour and 15 minutes to 1 hour and 30 minutes.04
-
The Flip and Optional Cheese. After about an hour, check on them. The edges should be starting to curl and look dry. Carefully flip each chip over. This helps them crisp evenly. If you're using Parmesan cheese, now is the time to sprinkle it lightly over the chips. Pop them back in the oven for the final 15-30 minutes. They're done when they are golden brown and crisp to the touch. They'll crisp up a tiny bit more as they cool.05
-
Cool Completely. This is the final test of your patience! Remove the baking sheets from the oven and let the chips cool completely right on the tray. As they cool, they'll achieve their ultimate crisp texture. Trying one straight from the oven will be disappointing—they need this cooling time to fully crisp up.06
