Baked Zucchini Chips
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These Baked Zucchini Chips are healthy, simple and delicious! No grease, no fuss! Just toss them with a little bit of lime juice, salt and pepper and bake to a crisp perfection.
When life gives you zucchini, you make zucchini chips! And I had lots of zucchini. What’s a girl to do with lots of zucchini?
Well honestly, this was an easy decision. I’ve been wanting to make zucchini chips for a while now. I usually crave salty things more so than sweet desserts. So these zucchini chips were a no brainer.
Although I tell you to use a mandolin to slice the zucchini, hubs threw out our mandolin a while ago because I was never using it. So I used a cheese grater to slice my zucchini. It sorta worked so if you don’t have a mandolin you could either use a knife to slice them thin or just use a cheese grater.
Don’t worry about the chips being soggy, you do have to bake them for quite a while and as they bake they dry out and crisp nicely. When I served them I drizzled a bit of balsamic vinegar over them which gave them a nice flavor. You could also toss them with a bit of balsamic vinegar before actually baking them.
But what a healthy snack! No fat, no carbs, just simple delicious crispy chips. Perfect healthy snack.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Baked Zucchini Chips
Prep: 5 mins
Cook: 1 hr 5 mins
Total: 1 hr 10 mins
Serves: 2
These Baked Zucchini Chips are healthy, simple and delicious! No grease, no fuss! Just toss them with a little bit of lime juice, salt and pepper and bake to a crisp perfection.
Ingredients
- 1 medium zucchini
- 1 tbsp lime juice
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Slice zucchini on mandolin. Place parchment paper on baking sheet and preheat oven to 225 F degrees.
- Toss zucchini in bowl with salt, lime and pepper.
- Place in a single layer on baking sheet and bake in oven for 45 minutes.
- Rotate baking sheet for even distribution and bake for another 20 minutes until chips start to brown and crisp.
- Serve as is or drizzle with some balsamic vinegar.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Nutrition Information:
Calories: 19kcal (1%)Carbohydrates: 3g (1%)Protein: 1g (2%)Sodium: 298mg (13%)Potassium: 255mg (7%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 195IU (4%)Vitamin C: 19.8mg (24%)Calcium: 16mg (2%)Iron: 0.4mg (2%)
Nutrition Facts
Baked Zucchini Chips
Amount Per Serving
Calories 19
% Daily Value*
Sodium 298mg13%
Potassium 255mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 195IU4%
Vitamin C 19.8mg24%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Kerri says
Yumm. I do this with potato in the microwave. They turn out really crispy. I will give your recipe a go tonight but try it in the microwave. Ta
Kris says
Just tried making these, I have an old super slicer “as seen on TV”. Some were paper thin, some not so much. Don’t know if it’s my oven, but they have been baking way over the time you said, I tried spraying g a small amount of olive oil spray to speed the browning, it’s woring on the thin ones, and I also just increased the temp to 250. Any thoughts?
Joanna Cismaru says
The only thing I can think of is make sure they’re in a single layer, and they’re not overstacked.
Carrie Pacini says
These Baked Zucchini Chips look great!
jo says
Thanks Carrie 🙂
Carol at Wild Goose Tea says
He threw out your mandolin. Shoot I wished he had mailed it to me. I want one of those. Well I will probably be right with you with the cheese grater. Guiltless nibble food. I love it.
jo says
Well I wish I had it now! Gives me another excuse to look for a new one! LOL
Mimi says
These are great! I had no idea this would work. I have an overabundance of zucchini right now, so I will definitely make these! thanks!!!
margaret conyers says
will try this i my glass tabletop oven. sounds great.
Megan says
I will have to try the lower-temp method; I can never get my veggies to turn out! They are always still soggy, more roasted than baked/crisped.