Baked Zucchini Chips


At less than three calories per chip, these skinny zucchini chips are the perfect nighttime guilty pleasure. The ingredients are low-matinance and have a quick, two-step prep before they’re ready to go in the oven. Not only are they healthier than traditional potato chips, but you can spice them up however you want! I use just a little paprika, salt, and pepper on mine.

What You’ll Need:

  • 4 medium zucchini
  • salt & pepper to tast
  • cooking spray
  • parchment paper or tin foil
  • paprika (optional)


  1. Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper or tin foil.
  2. Wash, dry and thinly slice zucchini with a mandoline slicer or knife ⅛ inch thick.
  3. Cover your parchment paper with cooking spray, then line the zucchini slices in a single layer on the baking sheets. You can also use olive oil as an alternative to cooking spray.
  4. Sprinkle desired seasonings evenly. 
  5. Bake for 1 to 1½ hours, until crispy. 
  6. Eat immediately after removing from oven for maximum crunchiness! They tend to get softer as they cool but can be reheated.



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