No heading needs to be written for the introduction.
Zucchini Chips
Are you tired of reaching for boring, processed snacks when that afternoon craving hits? I totally get it! That’s why I’m so excited to share these incredibly crispy Zucchini Chips. When I started Reciqa, it was all about proving that healthy food doesn’t have to taste like cardboard. Cooking, for me, has always been about finding simple, joyful ways to nourish ourselves without spending hours in the kitchen.
These chips are exactly what I mean—super easy to whip up, packed with flavor from simple spices, and they satisfy that crunch craving perfectly. Whether you use your oven or that trusty air fryer, we’re going to pull all the moisture out so you get that satisfying snap every single time. Trust me, you’ll never look at a bag of potato chips the same way again!
Gather Your Supplies for Perfect Zucchini Chips
Getting these chips crispy starts before you even turn on the heat. The right tools make draining the zucchini so much easier, which is half the battle won right there! You’ll want to make sure you have enough space to lay everything out flat so we can dry those slices properly.
Essential Equipment for Crispy Zucchini Chips
- Sharp knife or mandoline for thin slicing
- Colander for the initial salt drain
- Plenty of paper towels or clean kitchen towels
- Large mixing bowl
- Silicone baking mats or parchment paper (if using the oven)
- Baking sheets or an air fryer basket
Ingredients to Make Flavorful Zucchini Chips
Okay, let’s talk about what goes into these addictive little snacks. The beauty of these chips is that they rely on simple, pantry-staple seasonings. We aren’t masking the zucchini flavor; we are boosting it! Don’t skimp on the olive oil—it helps the spices cling perfectly and aids in that beautiful browning process. And remember, we’re using salt in two very different stages, so pay close attention to how much we use initially versus how much goes into the final seasoning mix. That first dose of salt is doing the heavy lifting to pull out all that extra water!
Precise Measurements for Zucchini Chips
You’ll need two medium zucchinis—and try to pick ones that are relatively uniform in size so they cook evenly. We are splitting the salt: use 2 teaspoons right up front to draw out the moisture. Then, for the flavor coat, we use the remaining 1/4 teaspoon of fine sea salt mixed with all the lovely powders. We want that garlic powder and onion powder to be prominent, balanced by the earthy oregano and just a little kick from the paprika and pepper. It’s a perfect, savory blend!
Table of Ingredients for Zucchini Chips
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchinis | 2 medium | Washed and dried |
| Fine Sea Salt | 2 1/4 teaspoons total | Divided use |
| Olive Oil | 2 Tablespoons | For coating |
| Garlic Powder | 1 teaspoon | |
| Onion Powder | 1 teaspoon | |
| Dried Oregano | 1 teaspoon | |
| Paprika | 1/2 teaspoon | |
| Ground Black Pepper | 1/4 teaspoon |
Step-by-Step Instructions for Making Zucchini Chips
This is where the magic happens, but honestly, the real secret isn’t the spices—it’s the drying! If you skip or rush the steps to remove water, you end up with soft zucchini instead of crunchy chips. We need to be patient here, but I promise the payoff is worth the extra 45 minutes of waiting.
Preparing the Zucchini Slices and Drawing Out Moisture
First things first, get your heat source ready. If you’re using the oven, preheat it to 425\u00b0F. If the air fryer is your weapon of choice, let it preheat to 375\u00b0F for about 5 minutes. For the oven method, line those big baking sheets with your silicone mats—these are lifesavers, seriously, they prevent sticking better than anything!
Wash and thoroughly dry your zucchinis. Now, slicing matters! If you are baking in the oven, aim for super thin rounds, about 1/8-inch thick. If you’re air frying, you can go just a tiny bit thicker, maybe 1/4-inch, because the direct heat works faster. Use a mandoline if you have one, but be careful!
Next, the crucial step: place all those slices into a colander. Sprinkle them with 2 teaspoons of the fine sea salt. Just let them sit there and weep for 30 minutes. You’ll see water pooling underneath—that’s exactly what we want! After the rest, rinse the zucchini slices well under cool water to get rid of the excess saltiness. Lay them out on two layers of paper towels, cover them with more towels, and press down firmly. Let them rest like this for another 20 minutes. You need to pat them as dry as humanly possible before moving on!
Seasoning Your Zucchini Chips
While those slices are getting their final dry pat, let’s mix up the flavor! Grab a large bowl. Pour in your 2 tablespoons of olive oil. Then add all your dry seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, the remaining 1/4 teaspoon of salt, 1/2 teaspoon paprika, and that 1/4 teaspoon of black pepper. Whisk this together quickly until it looks like a nice, fragrant paste.
Toss those dried zucchini slices gently into the bowl. You want every single piece coated, but don’t smash them! We just want a light, even dusting of flavor oil.
Cooking Zucchini Chips in the Oven
If you’re going the oven route, arrange your seasoned slices on those prepared baking sheets. This is non-negotiable: lay them in a single layer, and absolutely no overlapping. Overcrowding means steaming, and steaming means soggy chips. Bake them at 425\u00b0F for 12 minutes. When the timer goes off, carefully flip every single chip. If any look beautifully golden brown already, pull those out because they are done! Pop the rest back in for an additional 5 to 8 minutes until they are golden and have that wonderful crisp look.
Cooking Zucchini Chips in the Air Fryer
For the air fryer crew, place the slices in the basket in a single layer. You will definitely need to work in batches, so don’t try to cram them in! Set the temperature to 375\u00b0F. Cook for 4 minutes, then give the basket a good shake. Air fry for another 8 minutes, but this time, shake the basket every 2 minutes. As you check them, pull out any chips that look done—they crisp up fast at the end! Keep repeating this process until all your batches are done.
Cooling and Final Crisp for Zucchini Chips
Whether they came out of the oven or the air fryer, immediately transfer the chips onto a clean wire rack or just leave them spread out on the hot baking sheet for a few minutes. They firm up significantly as they cool down. Don’t stack them hot or they will steam themselves into mush! Let them cool completely before you dive in for that perfect, light crunch.
Tips for Achieving Expertly Crispy Zucchini Chips
I’ve made these probably a hundred times trying to get them just right, and I’ve learned that the difference between a great zucchini chip and a sad, floppy one comes down to two things: slicing thinness and drying technique. Don’t try to rush the resting period! That salt draws out the structure-ruining water, and the subsequent patting removes the surface moisture that prevents browning.
Addressing Moisture Content in Zucchini Chips
Seriously, dry them until you think you can’t possibly dry them enough, and then pat them one more time. After you rinse off the initial salt, you must lay them out and press them firmly between towels. If you see any shiny spots of water on the surface after rinsing and pressing, they will steam in the oven or air fryer. This is the single most important barrier between you and perfect, crunchy vegetable chips.
Spice Variations for Your Zucchini Chips
While the garlic and oregano blend is my go-to—it tastes almost like a tiny bit of pizza seasoning—feel free to play around once you master the drying! If you like heat, toss in a tiny pinch of cayenne pepper with your dry spices, or maybe some red pepper flakes if you want something chunkier. A little smoked paprika instead of regular paprika can give them a deeper, almost bacon-like flavor profile too. Keep the oil amount consistent, though; that’s what helps the spices stick!
Storing Leftover Zucchini Chips
Now, I’ll be honest, these are best eaten the moment they come out of the heat. They are a fresh snack, and like most dehydrated veggies, they can absorb humidity quickly. If you do have leftovers—because sometimes we make a double batch, right?—storage is key to keeping them from getting soft.
Optimal Storage and Reheating of Zucchini Chips
You absolutely must store them in an airtight container. Don’t use a loose plastic bag! I keep mine in the fridge, and they usually stay okay for about two days, though the crunch definitely lessens after the first day. If they seem a little soft the next morning, don’t panic! You can revive them. Just spread them on a clean baking sheet and pop them back into a 300\u00b0F oven for about 5 minutes. They should crisp right back up!
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight Container (Room Temp/Fridge) | Up to 2 days | Best eaten fresh |
| Reheating Option | 5 minutes at 300\u00b0F | To restore crispness |
Frequently Asked Questions About Zucchini Chips
I know when you’re trying a new vegetable chip recipe, you’ve probably got a few questions, especially if you’ve had soggy results before. I’ve answered the most common ones right here so you can move straight to snacking!
Can I make Zucchini Chips without an Air Fryer?
Absolutely! The oven method works perfectly well. It just requires a little more patience because you have to flip every chip halfway through. The oven temperature is slightly higher (425\u00b0F) to encourage browning, but as long as you don’t overcrowd the pan, you’ll end up with fantastic baked zucchini chips.
Are Zucchini Chips a Good Low Carb Snack?
Yes, they are fantastic! Since they are mostly water and fiber before cooking, these turn out to be a wonderful low carb snack option compared to traditional fried chips. They keep the carb count very low, making them perfect for lighter eating plans. For more ideas on low-carb snacking, check out these no bake bumpy peanut butter nuggets.
Why are my Zucchini Chips soggy?
Nine times out of ten, it’s the moisture! Either you didn’t salt and rest them long enough, or you didn’t pat them thoroughly dry after rinsing off the salt. If they are soggy, it means water was still trapped inside when they went into the heat, causing them to steam instead of crisp up.
Nutritional Estimates for Zucchini Chips
I always want to stress that these numbers are just estimates, especially since the exact size of your zucchini can change things! But this gives you a good idea of what you are enjoying when you snack on these savory vegetable chips. For more healthy snack ideas, see our guide on cinnamon roasted almonds recipe.
Estimated Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 83kcal |
| Fat | 7.1g |
| Carbohydrates | 4.5g |
| Protein | 1.5g |
| Sugar | 2.5g |
| Fiber | 1.4g |
Share Your Homemade Zucchini Chips Experience
I truly hope you love making these Zucchini Chips as much as I enjoy eating them! They are such a simple way to get a satisfying crunch while keeping things light and flavorful. If you tried this recipe, please pop down below and leave me a rating!
I love seeing your creations, so snap a picture and share it with me. Your feedback helps me keep bringing you recipes that are truly simple, tasty, and nourishing. Happy crunching!
Tips for Achieving Expertly Crispy Zucchini Chips
I’ve made these probably a hundred times trying to get them just right, and I’ve learned that the difference between a great zucchini chip and a sad, floppy one comes down to two things: slicing thinness and drying technique. Don’t try to rush the resting period! That salt draws out the structure-ruining water, and the subsequent patting removes the surface moisture that prevents browning.
Addressing Moisture Content in Zucchini Chips
Seriously, dry them until you think you can’t possibly dry them enough, and then pat them one more time. After you rinse off the initial salt, you must lay them out and press them firmly between towels. If you see any shiny spots of water on the surface after rinsing and pressing, they will steam in the oven or air fryer. This is the single most important barrier between you and perfect, crunchy vegetable chips.
Spice Variations for Your Zucchini Chips
While the garlic and oregano blend is my go-to—it tastes almost like a tiny bit of pizza seasoning—feel free to play around once you master the drying! If you like heat, toss in a tiny pinch of cayenne pepper with your dry spices, or maybe some red pepper flakes if you want something chunkier. A little smoked paprika instead of regular paprika can give them a deeper, almost bacon-like flavor profile too. Keep the oil amount consistent, though; that’s what helps the spices stick!
Storing Leftover Zucchini Chips
Now, I’ll be honest, these are best eaten the moment they come out of the heat. They are a fresh snack, and like most dehydrated veggies, they can absorb humidity quickly. If you do have leftovers—because sometimes we make a double batch, right?—storage is key to keeping them from getting soft.
Optimal Storage and Reheating of Zucchini Chips
You absolutely must store them in an airtight container. Don’t use a loose plastic bag! I keep mine in the fridge, and they usually stay okay for about two days, though the crunch definitely lessens after the first day. If they seem a little soft the next morning, don’t panic! You can revive them. Just spread them on a clean baking sheet and pop them back into a 300\u00b0F oven for about 5 minutes. They should crisp right back up!
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight Container (Room Temp/Fridge) | Up to 2 days | Best eaten fresh |
| Reheating Option | 5 minutes at 300\u00b0F | To restore crispness |
Frequently Asked Questions About Zucchini Chips
I know when you’re trying a new vegetable chip recipe, you’ve probably got a few questions, especially if you’ve had soggy results before. I’ve answered the most common ones right here so you can move straight to snacking!
Can I make Zucchini Chips without an Air Fryer?
Absolutely! The oven method works perfectly well. It just requires a little more patience because you have to flip every chip halfway through. The oven temperature is slightly higher (425\u00b0F) to encourage browning, but as long as you don’t overcrowd the pan, you’ll end up with fantastic baked zucchini chips.
Are Zucchini Chips a Good Low Carb Snack?
Yes, they are fantastic! Since they are mostly water and fiber before cooking, these turn out to be a wonderful low carb snack option compared to traditional fried chips. They keep the carb count very low, making them perfect for lighter eating plans.
Why are my Zucchini Chips soggy?
Nine times out of ten, it’s the moisture! Either you didn’t salt and rest them long enough, or you didn’t pat them thoroughly dry after rinsing off the salt. If they are soggy, it means water was still trapped inside when they went into the heat, causing them to steam instead of crisp up.
Nutritional Estimates for Zucchini Chips
I always want to stress that these numbers are just estimates, especially since the exact size of your zucchini can change things! But this gives you a good idea of what you are enjoying when you snack on these savory vegetable chips. We are keeping things light and low in carbs here, which is why I love this recipe so much for everyday nibbling. If you enjoy low-carb vegetable snacks, you might also enjoy these zucchini and tomato salad recipe ideas.
Estimated Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 83kcal |
| Fat | 7.1g |
| Carbohydrates | 4.5g |
| Protein | 1.5g |
| Sugar | 2.5g |
| Fiber | 1.4g |
Share Your Homemade Zucchini Chips Experience
Now that you know the secret to getting these baked zucchini chips perfectly crisp, I really want you to give them a try! Honestly, seeing your success stories is what keeps me cooking and sharing here at Reciqa. Go ahead, whip up a batch the next time you need a quick, nourishing snack. If you are looking for other quick, nourishing snacks, check out our guide on no bake bumpy peanut butter nuggets.
If you loved these, please leave me a rating below so others know how great they are. And don’t forget to tag me in your photos—I can’t wait to see your beautifully seasoned, crunchy results!
Tips for Achieving Expertly Crispy Zucchini Chips
I’ve made these probably a hundred times trying to get them just right, and I’ve learned that the difference between a great zucchini chip and a sad, floppy one comes down to two things: slicing thinness and drying technique. Don’t try to rush the resting period! That salt draws out the structure-ruining water, and the subsequent patting removes the surface moisture that prevents browning.
Addressing Moisture Content in Zucchini Chips
Seriously, dry them until you think you can’t possibly dry them enough, and then pat them one more time. After you rinse off the initial salt, you must lay them out and press them firmly between towels. If you see any shiny spots of water on the surface after rinsing and pressing, they will steam in the oven or air fryer. This is the single most important barrier between you and perfect, crunchy vegetable chips.
Spice Variations for Your Zucchini Chips
While the garlic and oregano blend is my go-to—it tastes almost like a tiny bit of pizza seasoning—feel free to play around once you master the drying! If you like heat, toss in a tiny pinch of cayenne pepper with your dry spices, or maybe some red pepper flakes if you want something chunkier. A little smoked paprika instead of regular paprika can give them a deeper, almost bacon-like flavor profile too. Keep the oil amount consistent, though; that’s what helps the spices stick!
Storing Leftover Zucchini Chips
Now, I’ll be honest, these are best eaten the moment they come out of the heat. They are a fresh snack, and like most dehydrated veggies, they can absorb humidity quickly. If you do have leftovers—because sometimes we make a double batch, right?—storage is key to keeping them from getting soft.
Optimal Storage and Reheating of Zucchini Chips
You absolutely must store them in an airtight container. Don’t use a loose plastic bag! I keep mine in the fridge, and they usually stay okay for about two days, though the crunch definitely lessens after the first day. If they seem a little soft the next morning, don’t panic! You can revive them. Just spread them on a clean baking sheet and pop them back into a 300\u00b0F oven for about 5 minutes. They should crisp right back up!
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight Container (Room Temp/Fridge) | Up to 2 days | Best eaten fresh |
| Reheating Option | 5 minutes at 300\u00b0F | To restore crispness |
Frequently Asked Questions About Zucchini Chips
I know when you’re trying a new vegetable chip recipe, you’ve probably got a few questions, especially if you’ve had soggy results before. I’ve answered the most common ones right here so you can move straight to snacking!
Can I make Zucchini Chips without an Air Fryer?
Absolutely! The oven method works perfectly well. It just requires a little more patience because you have to flip every chip halfway through. The oven temperature is slightly higher (425\u00b0F) to encourage browning, but as long as you don’t overcrowd the pan, you’ll end up with fantastic baked zucchini chips.
Are Zucchini Chips a Good Low Carb Snack?
Yes, they are fantastic! Since they are mostly water and fiber before cooking, these turn out to be a wonderful low carb snack option compared to traditional fried chips. They keep the carb count very low, making them perfect for lighter eating plans.
Why are my Zucchini Chips soggy?
Nine times out of ten, it’s the moisture! Either you didn’t salt and rest them long enough, or you didn’t pat them thoroughly dry after rinsing off the salt. If they are soggy, it means water was still trapped inside when they went into the heat, causing them to steam instead of crisp up.
Nutritional Estimates for Zucchini Chips
I always want to stress that these numbers are just estimates, especially since the exact size of your zucchini can change things! But this gives you a good idea of what you are enjoying when you snack on these savory vegetable chips. We are keeping things light and low in carbs here, which is why I love this recipe so much for everyday nibbling.
Estimated Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 83kcal |
| Fat | 7.1g |
| Carbohydrates | 4.5g |
| Protein | 1.5g |
| Sugar | 2.5g |
| Fiber | 1.4g |
Share Your Homemade Zucchini Chips Experience
Now that you know the secret to getting these baked zucchini chips perfectly crisp, I really want you to give them a try! Honestly, seeing your success stories is what keeps me cooking and sharing here at Reciqa. Go ahead, whip up a batch the next time you need a quick, nourishing snack. If you are interested in other vegetable recipes, check out our main dishes section.
If you loved these, please leave me a rating below so others know how great they are. And don’t forget to tag me in your photos—I can’t wait to see your beautifully seasoned, crunchy results!
Print
Amazing 2-step Zucchini Chips Secret
- Total Time: 67-70 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Make crispy, flavorful Zucchini Chips at home using either your oven or an air fryer. This recipe removes excess moisture for a perfect crunch.
Ingredients
- 2 medium zucchinis
- 2 1/4 teaspoons fine sea salt divided
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 425°F, or preheat your air fryer to 375°F for 5 minutes.
- Line two large baking sheets with silicone baking mats if using the oven.
- Wash and dry the zucchinis. Slice them into thin, even rounds, about 1/8-inch thick for the oven or 1/4-inch thick for the air fryer.
- Place zucchini slices in a colander, sprinkle with 2 teaspoons of salt, and let them rest for 30 minutes for water to drain.
- Rinse the zucchini under cool water. Lay the slices on 2 layers of paper towels, pat dry, and cover with another paper towel. Let them rest for 20 minutes.
- In a large bowl, mix olive oil, garlic powder, onion powder, paprika, dried oregano, remaining 1/4 teaspoon salt, and black pepper.
- Add the seasoned zucchini slices to the bowl and toss gently to coat evenly.
- For Oven Baking: Arrange slices in a single layer on prepared sheets without overlapping. Bake for 12 minutes. Flip each slice, remove any finished chips, and bake for an additional 5-8 minutes until golden brown and crispy.
- For Air Frying: Place slices in the air fryer in a single layer, cooking in batches if necessary. Cook at 375°F for 4 minutes, shake the basket. Air fry for another 8 minutes, shaking every 2 minutes. Remove finished chips during checking. Repeat with remaining batches.
- Remove baked chips from the oven or air fryer and let them cool for a few minutes on the sheets to crisp up further.
Notes
- For a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
- Store leftovers in an airtight container in the fridge for up to 2 days; they are best eaten fresh.
- Prep Time: 50 minutes (includes salting/drying time)
- Cook Time: 17-20 minutes (Oven) or 12-16 minutes (Air Fryer)
- Category: Snack
- Method: Oven Baked or Air Fried
- Cuisine: American
