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Who needs ONE MORE ZUCCHINI RECIPE?? I know I do because the zucchini just keep coming! Check out this EASY recipe for Baked Zucchini Chips, you won’t be sorry!
Low fat, low carb, and a great crunch are what you’ll get from these salt and pepper baked zucchini chips. These salt and pepper baked zucchini chips are the perfect crispy bite for anyone on a low-carb diet but here’s the kicker, everyone LOVES them!
Crispy Baked Zucchini slices
Who knew zucchini, one of the most watery vegetables known to man, could be baked until it’s crispy? I didn’t but now I do, and I’m a believer!
It’s not hard to make crunchy zucchini chips there are just a few steps to follow to make them work. If you don’t do all of the steps then you’re probably going to have a few problems like soggy chips.
So Here’s the Way to Get Crispy Baked Zucchini:
- Slice them thin, you don’t need a mandoline slicer (but it won’t hurt to use one!) you just need to patiently slice it thin, about the thickness of a quarter is what you’re going for
- lay the slices out on a towel OR paper towels and use more towels or paper towels to dry them
- lay them in a single layer on silicone baking sheets OR parchment-lined baking sheets to bake
- prop open the door of the oven to let the moisture escape, you’ll get better dried chips this way, but keeping the door shut can work too
If you can get all the above steps done your chips will be crispy!
Flavoring your Salt and Pepper Chips
GO EASY ON THE SALT AND PEPPER. Yes, in all caps because a little goes a LONG way on these chips. They shrink up but carry all that seasoning with them as they get smaller. Go easy, and then add more later if need be.
Maybe you NEED my other favorite zucchini recipe?
Try this Zucchini Bread with a Cheesecake Swirl, it’s so tasty and different not one person will be disappointed you make something else with zucchini.
Or try my Zucchini Pancakes! You can use Zoodles (zucchini noodles!) OR just grated zucchini! These are SO GOOD My kids as of them again and again.
Salt and Pepper Baked Zucchini Chips
- 2 pounds zucchini on the smaller side so you don’t have seeds to deal with
- 1 TBSP oil
- pinch kosher salt
- pinch ground black pepper
- slice the zucchini in thin slices, about the thickness of a quarter
- lay them out to drain on a clean towel or a paper towel, pat them dry
- preheat the oven to 250˚
- prepare two baking sheets (my favorites are linked below!) with either silicone liners or parchment paper
- lay the slices out in a single layer
- brush lightly with oil
- lightly sprinkle with kosher salt, and fresh ground pepper
- bake in the warm oven for 2-2 1/2 hours, use a wooden spoon to prop open the door to let the humidity escape for better drying
- check on them about 30 minutes or so, and switch the positions of the trays so they bake evenly
- after about 2 hours you’ll want to check the more frequently to make sure they’re not burning
- they’re done when they are lightly brown and starting to crisp up, they will get more crispy once you pull them out and let them cool
- once they’ve cooled off they are ready to eat
- if you have any that are still soggy they can go back in the oven for 10-20 minutes or until they’ve hit that crispy stage
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