Posted by / July 11, 2012

Recipe: Baked Zucchini Chips

When my daughter, Stephanie, was in town over the weekend we had the opportunity to try out a bunch of new recipes together. She's moving into an apartment at school this year so is beefing up her recipe repertoire and is also trying to add a few gluten-free recipes to her arsenal since one of her 3 other roommates is gluten-free.

I was so proud when she pulled up her Pinterest account and said she wanted to try making variations on these baked Zucchini chips, originally from the blog Vittles and Bits.

What you'll need:
  • Fresh Zucchini
  • Desired cooking spray
  • Spices & seasoning of your choosing
  • Baking Sheet
  • Foil or parchment paper (optional)

Preheat oven to 225 degrees and spray foil lined backing sheet with cooking spray. Thinly and evenly slice your zucchinis — we sliced up 3 zucchinis using a mandoline but a sharp knife and a steady hand should do the trick just fine if you don't have one. 

Lay out zucchini slices evenly across greased baking sheet, making sure not to crowd or overlap them. We ended up using 2 full baking sheets for the 3 zucchinis.

Lighty spray tops of zucchini slices with more cooking spray and then sprinkle on your seasonings! 

You can use any type of seasoning or spice that sounds delicious to you. We tried 4 different variations of seasonings and just sprinkled them on 1/2 of the baking sheet — separate batches of garlic powder & sea salt, Hungarian paprika & chili powder, old bay and curry.

Slide 'em into the preheated oven and let them just sit and do their thing. After about 45 - 60 minutes, rotate the pans and let cook for another 30 - 60 minutes — until they reach they dryness and golden-brown-goodness of your liking. 

Here's what ours looked like about halfway through, before rotating:

Ovens vary and ours took a while longer to really dry out than the recommended 2 hours. We cranked up the heat a tad and let them go for about another 30 minutes before they were a crunchy chip-like texture.

In the end, we all agreed we liked the chips with the old bay seasoning and combination of chili powder & Hungarian paprika — what can we say, we're a family that likes a little spice! 

This was such a simple recipe and a great way to use up some of the abundance of zucchinis we keep finding ourselves with while they are in the height of their season. What are you making with zucchinis this season?


  1. I've done this with apples, and just tried baked kale for the first time this week - I never thought to try zucchini!

    A contributor on my blog made whole wheat zucchini cookies, which I thought were very interesting: I have yet to try them though.

    As for myself, I've had zucchini on grilled pizza, and I love it on grilled veggie sandwiches with mozzarella. I'm not a huge fan of it in pasta dishes, but I think I would LOVE it baked - nice and crispy. Thanks for the recipe!

    1. Oh wow, we love the idea of zucchini on grilled pizza — thanks Ashley!

  2. Yum! I must try this recipe soon!
    I have been loving raw zucchini noodles! Add some tomatoes, kalamata olives and a splash of olive oil - so good and fresh!

    1. Tasha that sounds amazing — almost like a Mediterranean inspired dish.

  3. Yum yum yum! We've been eating zucchini several times a week with summer squash, usually just sauteed with some onions. I love grilling them as well, but have never tried them as chips, look great!

  4. You have some really inspiring DIY tutorials! I noticed you use pintrest
    you should make a collage on my new website with your images!
    Lauren made a DIY tutorial collage here you can see!

    1. Thanks Tavia,

      Can't wait to check out amazine!

    2. I think it would be a great way to showcase your blogs! We look forward to seeing you posting!

  5. These look great! Loved kale chips so will have to give these a go...

    1. Thanks Jess — the seasoning on these were the kicker for us!

  6. My grandfather pickles zucchini just like a cucumber, in fact its tough to tell the difference when u pickle them in slices. They were very crunchy and took the flavor very well. I do have a question, how many zucchini have you been getting, roughly, per plant? I would like to grow them next year but want to be sure not to over plant.

    1. Hi Amanda and pickled zucchini sounds amazing. I was trying to remember if my grandfather ever pickled them as he did pickle just about everything. Honestly we have been getting our zucchini's both from Mary's dad and from our weekly produce delivery. We did not attempt growing them this year but have thoughts about trying it next year. Thanks for stopping by.

  7. I am actually going to try making a batch for me with seasoning, but also make a batch for my dog as a treat with no seasoning. He cannot have treats because of special diet needs. The Vet. said, I could give him zucchini as a treat....but I think he might like it better as something crunchy!

    1. Deborah we would love to hear how they turn out!


Mary and Tim Vidra, here! Both Richmond natives & do-it-yourselfers by nature, we are continually in search of simple solutions for living more sustainably — sharing ideas, tips and tricks for DIY home decor, urban gardening and cooking.


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