When I first tried out this recipe, I wasn’t sure how crisp the zucchini slices could get in the oven, but boy was I wrong! This has to be one of the easiest and healthiest ways to make a crispy snack in no time. For a slightly different take on a zucchini snack, check out my recipe for oven-baked zucchini rounds.
This is a definite must-try if you love zucchini like I do. When I looked online, some recipes baked the zucchini at a high temperature but that didn’t work for me. The key to how I got them crisp and not burnt was to slowly bake them at a low temperature, and to slice the zucchini very thin. Now trust me…a mandoline is key to get these guys thin and crisp. Owning a mandoline is a great kitchen gadget if you want to cook other vegetable chips at home. I used the thinnest setting on my mandoline.
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Baked Zucchini Chips
- 2 zucchinis, sliced very thin with a mandolin
- cooking oil spray (I used olive oil)
- salt
Preheat oven to 225°F. Thinly slice the zucchini. I used the thinnest setting on my mandolin. Place the zucchini slices onto a baking sheet lined with Silpat or parchment paper. Lightly spray with olive oil and lightly sprinkle with salt. If you don’t have an oil spray, just lightly drizzle olive oil over top.
Depending on your oven, bake for 35-45 minutes, keeping an eye on them so they don’t burn. When done, remove chips from baking sheet and place them on a plate and let cool.
Total Time: 50 minutes
Yield: serves 2-4
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I love your recipe and gorgeous photography! Such a easy and healthy recipe- genius!! I am going to make this today:)
Thank you so much, Medha! My husband and I love this recipe and I hope you do too 🙂
I love how simple and healthy these are, these will get me through exam period for sure!
Thanks Jennifer…good luck on your exams! BTW, the photos on your blog are beautiful 🙂
Yes! This looks like an awesome guilt-free snack. Can’t wait to try it.
It’s definitely guilt-free! We loved it 🙂
Tried making these yesterday with convection oven. But after I baked them, some of them were burnt and all of them were not crunchy. My zucchini slices were also as thin as yours. Do you have any suggestions to make it more crunchy?
Hi Cecilia – Ovens vary in temperature so try adding a little more oil, raising the temperature to 250°F and cooking for a shorter period making sure to keep an eye on the zucchini. Hopefully that will work out for you!
Where is the mandolin in the picture from?
Hi Rebeca – It’s a Rösle stainless steel mandolin. It was a gift from my husband so it cost a bit more than other mandolins: http://www.amazon.com/R%C3%B6sle-Adjustable-Vegetable-Slicer-Stainless/dp/B004PBXD22/
I’ve made these 2 times…the second time I put my oven on convecntion because I had so many pans ha ha they are just wonderful!!! I’m putting some in a zip lock bag to see if they will stay fresh for a few days.