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Baked Zucchini chips

Baked Zucchini Chips

All I can say about these thin, crispy, and tasty chips is impossible to resist. You can make these in the conventional oven or dehydrator. I am sure that these can be cooked in an air fryer too. Have some extra zucchini in your refrigerator? Make some zucchini chips today!
5 from 3 votes
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Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 3
Calories: 59kcal
Author: Mydaintysoulcurry


  • 2 large zucchini Thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 tbsp White vinegar


  • Start by setting your oven to 225 degrees F for preheating.
  • Line the baking sheet with parchment paper or with those silicon mats if you have any.
  • Using the slicing feature in your food processor, cut the zucchini into thin slices. You can also use a mandolin slicer to cut the zucchini too.
  • With the help of a paper towel pat the zucchini slices dry.
  •  In a bowl, mix olive oil, salt, pepper and vinegar.
  • Now place the zucchini slices on the baking sheet and brush them with the oil vinegar mixture. Ensure to coat both the sides.
  • Avoid overlapping the zucchini slices as it may prevent uniform cooking.
  • Bake for two hours until the slices are crispy, slightly brown and fully dehydrated.
  • Store these chips in an airtight container for up to 3 days.


  • Aim for getting even slices of the zucchini for uniform cooking.
  • Avoid cutting them too thin, as it will result in paper-thin crisps. It may also burn while cooking.
  • Use your creative ideas to flavor your zucchini crisps.


Calories: 59kcal