Low-Carb Crispy Zucchini Chips

Looking for healthy snacks aesthetic enough to impress on Instagram but simple enough to make on a weeknight? These Crispy Zucchini Chips are your answer. They’re golden, crunchy, and absolutely addictive—like potato chips, but made from fresh vegetables with a fraction of the calories.

The secret is in the technique: thin slices, low temperature, and patience. When you nail those three things, you get chips that actually crunch instead of turning into sad, soggy zucchini pieces. Once you master this recipe, you’ll never look at summer squash the same way again!

Why You’ll Love These Crispy Zucchini Chips

• Chip Swap: The perfect low-carb, low-calorie alternative to potato chips that doesn’t leave you feeling heavy or guilty. These make ideal healthy snacks for weight losing because one cup of zucchini has only 20 calories compared to 150+ in potato chips.
• Crunch Factor: When baked low and slow using the right method, they get satisfyingly crisp—not chewy or bendy like many baked veggie chips turn out.
• Simple: Just a vegetable, a drizzle of oil, and your favorite spices. No complicated ingredients or hard-to-find items required.
• Garden-Friendly: Perfect for using up all that summer zucchini your garden keeps producing or that you grabbed on sale at the farmer’s market.

Crispy Zucchini Chips Ingredients

Here’s what you need to make perfect Crispy Zucchini Chips:

• Zucchini: You’ll need 2-3 medium zucchini. Green or yellow summer squash both work beautifully and taste virtually identical.
• Olive Oil: Just 1-2 tablespoons for a light coating that helps them crisp up without making them greasy.
• Seasoning: The classic combo of 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder creates the perfect flavor base.
• Parmesan: Optional, but 1/4 cup finely grated Parmesan cheese creates an amazing cheesy crust that takes these chips to the next level.

How to Make Crispy Zucchini Chips

Follow these steps for perfectly crispy results:

1. Slice: Use a mandoline slicer to cut your zucchini into uniformly thin rounds, about 1/8 inch thick. Consistent thickness is absolutely crucial for even cooking.
2. Sweat: Place all the zucchini slices on several layers of paper towels and sprinkle generously with salt. Let them sit for 15 minutes to draw out excess moisture. This step is essential! Pat them completely dry with fresh paper towels.
3. Season: Transfer your dry slices to a large bowl and toss gently with 1-2 tablespoons olive oil and your chosen spices until every piece is lightly coated.
4. Arrange: Place the seasoned slices on parchment-lined baking sheets in a single layer with no overlapping. Overlapping chips will steam instead of crisp, so use multiple pans if needed.
5. Bake: Bake at 225°F for 1.5 to 2 hours, flipping the chips halfway through, until they’re golden brown and crisp. Your Crispy Zucchini Chips are done when they feel dry and snap easily.

Tips for the Best Crispy Zucchini Chips

These pro techniques ensure crispy perfection every time:

• Mandoline is Key: Uniform slices are absolutely crucial for these Crispy Zucchini Chips. Hand-cut slices with a knife are usually too thick and inconsistent, resulting in some burnt chips and some soggy ones.
• Remove Moisture: The “sweating” step is non-negotiable for achieving true crunch. Zucchini is 95% water, and you need to remove as much as possible before baking.
• Cooling: Your chips will actually crisp up even more as they cool on the pan, so don’t worry if they seem slightly soft right out of the oven. Give them 5-10 minutes to reach maximum crispiness.
• Low and Slow: Don’t try to rush the process by increasing the oven temperature. High heat will burn the edges before the centers crisp up. Patience is your friend here!

Crispy Zucchini Chips Variations

Customize these Crispy Zucchini Chips with these flavor ideas:

• Vinegar: Lightly brush the raw slices with apple cider vinegar before seasoning for a tangy salt & vinegar vibe that’s incredibly addictive.
• Ranch: Toss the oiled slices with 2 tablespoons dried ranch seasoning mix instead of the basic spices for a cool, herby flavor.
• Spicy: Add 1/4 teaspoon cayenne pepper or red pepper flakes to the seasoning blend for a kick of heat.
• Italian: Use Italian seasoning, garlic powder, and that Parmesan cheese for a pizza-inspired chip.
• Everything Bagel: Sprinkle with everything bagel seasoning for a trendy, savory option.

What to Serve with Crispy Zucchini Chips

These versatile chips pair wonderfully with:

• Creamy garlic aioli dip for a restaurant-quality snack experience that feels truly indulgent.
• Warm marinara sauce for dipping, which makes them taste almost like healthier mozzarella sticks.
• Eat them completely plain! They’re seasoned perfectly and don’t need anything else. Enjoy them by the handful straight from the pan.

Crispy Zucchini Chips FAQs

Why are my Crispy Zucchini Chips soggy instead of crispy?
The most common culprits are either too much moisture left in the zucchini before baking or slices that are too thick. Make sure you salt them, let them sweat for the full 15 minutes, and pat them bone dry. Also verify your slices are thin enough—1/8 inch is the magic number for healthy snacks recipes like this one.

Can I use an air fryer to make Crispy Zucchini Chips?
Yes! Air fryers work beautifully for this recipe. Cook the prepared chips at 350°F for 10-12 minutes, shaking the basket every 3-4 minutes and watching closely to prevent burning. They’ll cook much faster than the oven method but still deliver excellent crunch.

How do I store Crispy Zucchini Chips?
Store completely cooled chips in an airtight container at room temperature for up to 3 days. They may lose some crispness over time, but you can re-crisp them in a 300°F oven for 5 minutes. Avoid refrigerating them as the humidity will make them soggy.

Final Thoughts on Crispy Zucchini Chips

These Crispy Zucchini Chips require patience but are absolutely worth the wait. They’re a guilt-free, crunchy snack you can eat by the handful without any regret. The fact that they’re basically just vegetables makes them healthy snacks easy to feel good about, even when you devour an entire batch in one sitting!

Whether you’re looking for a smart afternoon snack, a party appetizer that surprises guests, or a way to use up garden zucchini, this recipe delivers crispy, crunchy satisfaction every time. The low-and-slow baking method transforms humble zucchini into something truly special.