Description
Baked zucchini chips are a crispy, savory, and low-carb snack that satisfies all your crunchy cravings without guilt. Thinly sliced zucchini rounds are seasoned with smoky paprika and baked to perfection—ideal for keto eaters and anyone looking for a healthy alternative to potato chips.
Ingredients
1 large zucchini (about 350 g)
½ tsp salt, divided
Avocado oil spray or 1–2 tsp avocado oil
1 tsp smoked paprika
¼ tsp ground black pepper
Additional salt to taste
Instructions
Slice zucchini into 1/8-inch rounds using a mandoline or food processor.
Layer slices in a colander, sprinkling with ¼ tsp salt. Let sit for 1 hour to draw out moisture.
Preheat oven to 225°F. Line 2 baking sheets with parchment paper.
Pat zucchini slices dry thoroughly with a clean towel.
Arrange slices in a single layer on prepared baking sheets.
Lightly brush or spray with avocado oil.
Mix remaining salt, paprika, and black pepper. Sprinkle over zucchini.
Bake for 70–90 minutes, rotating sheets halfway. Remove chips as they turn golden and crisp.
Let cool completely before serving. Add extra salt if desired.
Notes
Uniformly thin slices are key to achieving crisp texture.
Allowing the zucchini to rest with salt removes excess moisture for better crunch.
Chips are best the same day, but can be re-crisped in a warm oven.
Store only once fully cooled to avoid sogginess.
Works great in an air fryer as well.
- Prep Time: 10 minutes (plus 1 hour resting time)
- Cook Time: 70–90 minutes
- Category: Snack
- Method: Baking
- Cuisine: American