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Zucchini Chips

Zucchini Chips

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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Calories: 105
Ingredients Method Video Notes

Ingredients
  

  • 2 medium zucchinis
  • 1 –2 tablespoons olive oil or avocado oil
  • ½ teaspoon sea salt
  • Optional seasonings: garlic powder smoked paprika, Parmesan cheese, chili flakes, onion powder, ranch seasoning mix

Method
 

  1. Slice the zucchini thinly. Use a mandoline slicer for evenly thin slices (about ⅛ inch). The thinner they are, the crispier they’ll get.
  2. Remove excess moisture. Lay the slices on paper towels, sprinkle with a little salt, and let them sit for 10–15 minutes. Pat dry to remove water.
  3. Season. Toss slices in olive oil and your favorite seasonings.
Bake or air fry
  1. Oven: Preheat to 225°F (110°C). Line a baking sheet with parchment paper and arrange slices in a single layer. Bake for 1–2 hours, flipping halfway, until crisp.
  2. Air fryer: Preheat to 375°F (190°C). Air fry in batches for 8–12 minutes, shaking halfway.
  3. Cool. Let chips cool completely before eating—they’ll crisp up even more as they rest.

Notes

Nutritional Value of Zucchini Chips (per 1 cup, baked)

  • Calories: ~105 kcal
  • Carbohydrates: ~7 g
  • Dietary Fiber: ~2 g
  • Sugars: ~3 g
  • Protein: ~2 g
  • Fat: ~8 g
    • Saturated Fat: ~1 g
  • Sodium: ~150–200 mg (depends on added salt)
  • Potassium: ~450 mg
  • Vitamin A: ~7–8% of Daily Value
  • Vitamin C: ~20% of Daily Value
  • Vitamin K: ~5% of Daily Value
  • Folate: ~5% of Daily Value
  • Magnesium: ~8% of Daily Value