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Zucchini Chips

These easy toasted oven-baked zucchini chips are easy to make and thin, crispy, and irresistible! They are baked in the oven to perfection!

Zucchini Chips; healthier alternative to potato chips!
I came up with a recipe for zucchini chips because I always buy bags of vegetable straws at Costco.
Those things are ENJOYING and while they claim they are "healthier" than chips, they can't be healthy if you eat the whole bag in one sitting, haha!
Zucchini season is also one of my favorite harvesting seasons.
There are many things you can do with zucchini.
You can make zucchini moisturize and stir-fry with them or you can tear it and they make the moistest turkey meatballs, ever!
Of course, you can make zucchini chips too. This is a clearly fun and unique thing about what to do with all your zucchini!

What you need to make a recipe for zucchini chips and how to make zucchini chips!
I LOVE zucchini and how abundant it is in summer, but also vegetables that you can find all year long.
So for this recipe, basically you only need zucchini and oil and seasoning. There she is!
Haha, I know that is very clear, right?
And we all know when the zucchini season is, there is always the question of what to do with all zucchini!
Zucchini chips will be my answer. They are lightweight, fresh, and very easy to make!
They are also paleo-friendly!
I remember when I was in my paleo challenge, I would make these because they are the paleo-friendly way to eat chips without all the carbohydrates, haha
Of course, I would strongly recommend mandolin to make this super-thin slice but if you have knife skills for that, then more power for you!

Can you make zucchini chips in a dehydrator?
Maybe this is the number one question I will get! Unfortunately, I have no experience using a dehydrator because I myself don't have one, but I know that someone has done it successfully before.

However, I just want to point out that the recipe for zucchini chips made in this oven is basically like using your oven as a dehydrator.

Because of how low the temperature is and how long you roast it, you basically dry the zucchini into a dehydrator.

Mine is burning to crisp.
When I say put it in the oven, I don't mean to leave it completely.
You should check occasionally.
Every oven is different. Each oven has a different hot spot/zone.
You have to watch it be sure.
If it seems to burn or brown too fast, you can attach a piece of aluminum paper to it.


  • 1 large zucchini
  • 2 tablespoons olive oil
  • Halal salt


  1. Preheat the oven to 225 degrees Fahrenheit. Use a large two-pan line (I use two 17-inch pans) with a silicone baking mat or baking paper.
  2. Slice your zucchini with a mandolin. My mine has 1, 2 or 3 for thickness and I use 2.
  3. After you slice your zucchini, place the slices on a piece of tissue paper and take another paper towel and coat the zucchini slices and press. This helps to expel the liquid so that it cooks a little faster.
  4. Align the zucchini slices on a baking sheet prepared tightly next to each other in a straight line, making sure they don't overlap.
  5. In a small bowl, pour your olive oil and take a brush pastry to brush olive oil on each slice of zucchini.
  6. Sprinkle salt over the pan. DO NOT overdo the season, in fact, it's better to use less salt at first because the slices will shrink; so if you are too season, it will be too salty! You can always add later.
  7. Bake for 2+ hours until it starts to brown and doesn't get soggy and crunchy.
  8. Allow cooling before removing and serving.
  9. Store in an airtight container for no more than 3 days.

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