Baked Organic Zucchini Chips

Freeeeeddommmm! I just took my last final (this quarter) and it is officially SPRING BREAK! I am flying home to beautiful Los Angeles to see my family, and I was hoping to get a nice tan going, but it looks like there will be some rain. It rained during my spring break last year too! Oh well. That just means I get to spend more time in the kitchen doing what I love best =)

I got up early this morning and popped these organic zucchini chips in the oven for a healthy study snack. You can cut them thinly with a knife, but it helps so much to have a mandoline slicer…I love mine and use it for all kinds of chopping. You can find them on Amazon for a decent price. I love making these chips because not only are they much healthier than oily potato chips, but you can spice them up however you want. I use just a little paprika, salt and pepper on mine.

Tips: Be careful with seasoning because the zucchini will shrink a lot and you will end up with very potent bites! Eat right after taking out of the oven, they get softer as they cool…

4.8 from 5 reviews
Baked Organic Zucchini Chips
Prep time
Cook time
Serves: 2
  • 4 medium organic zucchini
  • salt
  • pepper
  • paprika
  • cooking spray
  1. Preheat oven to 230 degrees F.
  2. Wash, dry and thinly slice zucchini with a mandoline slicer or knife ⅛ inch thick.
  3. Spread zucchini slices out onto a parchment paper-lined baking sheet.
  4. Spray quickly with cooking spray, and sprinkle desired seasonings on top (be careful not to use too much as stated above in the "tips").
  5. Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.
  6. Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).
Makes one small bowl of zucchini chips

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  1. Jennifer @ Peanut Butter and Peppers says:

    I had to chuckle with all those zucchini pictures. There like an army of zucchini! I think it’s a great idea to make them into chips. I wish I thought of that!! I am going to write this recipe down and place on my fridge so I remember! Have fun going home! I’m sure LA will be a lot nicer than SF. Were suppose to get rain all next week!! Blah!!!

  2. CulinarilyCourtney says:

    I have been seeing all sorts of veggie chips popping up over the Internet lately, but these are the first Zucchini chips! I love zucchini, and I imagine that these would be great, and probably delicious to dip in hummus or something too!

    • mysanfranciscokitchen says:

      Hi Sandy! Thank you so much, I am always happy to meet new SF bloggers. Your blog is awesome! 🙂 Keep up the great work <3

  3. Lacy @ NYCityEats says:

    This is such a deliciously great idea! It’s a great replacement for chips (my weakness!), and it’s easy to make. I’m absolutely making these this weekend, gotta get ready for swimsuit season! Enjoy your Spring Break, hopefully you won’t get too much rain! 🙂

  4. Rae says:

    Almost any veggie “chippy” is good. Must try these. Was thinking some kind of cheddar cheese flavoring would be perky on top. Anyone know of a cheddar cheese salt or seasoning??? Think I will be off to Safeway in search. Oh, what about some packaged salad seasonings add to the top? Would have to be
    just a small amount after a spray of Pam…. just guessing … thoughts?

  5. Jennifer says:

    I stumbled on to your site via a Black Bean Brownie recipe… I found this and since I had some fresh zucchini and I was hungry, I made them right away! DE-licious! —Your new fan in Brooklyn, Jennifer

  6. Rae says:

    These look great! I’m looking for healthy snacks to make an send in a package to my boyfriend. I saw that you recommend eating them right away, but would they still last a few days?

  7. Christine says:

    Yes, thanks for this idea. I’m getting an oven in my Chinese kitchen tomorrow, but I won’t have any baking dishes for a couple of days. This may serve as inspiration as a house warming dish (quite literally since Chinese apartments do not have heat in every room).
    Thanks for the idea.:)
    Great pics on the blog by the way. I think I’m only just getting the hand of it…

  8. Steve Billock says:

    Love the idea. I have been trying to eat as healthy as possible and this would be a great snack idea. My health has improved greatly by eating using the Daniel Plan. I need to strengthen my body for I am entering the mission field. If you are able to help me make this journey, please visit my health and wellness site. We are looking for loyal customers and fellow distributers. Thanks

  9. jeri says:

    I spent the better part of two weekends trying to perfect zucchini chips, with varying results. I either got too soft and flimsy or crunchy and black. I just couldn’t get the happy medium I was looking for. I used several recipes, with and without olive oil, different thicknesses, different temperatures, different length of times, parchment/no parchment, cookie sheet and a stone. I liked the results on the stone the best, but they still weren’t quite what I wanted. I got some slightly toasted, crisp chips – but not all of the chips on that same stone came out the same. One thing I did that you didn’t mention was to pat the slices dry before I baked them, just to remove some of the moisture that is in the sliced zucchini. That said, they were tasty. I just used a bit of sea salt. The kids loved them – and they’re picky! You must plan on eating them right out of the oven because they do get soft quickly, but eating them quickly shouldn’t be a problem! I’ll try your cooking time and temp along with my stone

    • Kristianne says:

      Thanks for your comments, Jeri! I also can’t figure out a way to keep them crispy, besides eating them right out of the oven. Great tip to press out the moisture before baking!

  10. Pingback: BBQ Zucchini Chips
  11. Randi Hofmann says:

    LOVE it went to store and just got some organic Zucchini Also want to try and make the zucchini into nice spaghetti like strips and use instead of pasta.

    • Randi Hofmann says:

      Also I saw a recipe where olive oil is used in the zucchini b4cooking stays crisper I think

  12. Mary says:

    I’m not sure what I did wrong, but my chips were just soggy and wet and never got crisp. What did I do wrong. They look so good in the pictures.

  13. Maria says:

    I wonder what I did wrong. The slices placed at the edge got burnt, but the ones closer to the middle part are still cooking. any ideas?

  14. Maria says:

    Oh, but the smell was sooo good. The edges of the ones in the middle are very crunchy, but the middle is very very soft, but if I had left them for longer time, they would have gotten burnt.

    • Robin says:

      If you are having trouble with them being soft, maybe turn the oven off and leave them in residual heat to further dry them.

  15. Holly says:

    Regarding the Parmesan garlic zucchini chips. To bake in the oven.? Do we just put them on the baking sheet and spray and then add our salt , parmesan cheese, garlic leaving out the VINEGAR. Did not understand what the vinegar did..

  16. TJ Snow says:

    This is the recipe I use except I use a dehydrator at lower temp for longer. So good! Also I found some habanero seasoning for spice.

    This is my new favorite KETO snack!

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