Zucchini Chips Recipe

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Zucchini Chips

Barb Stellmach


I wanted a way to make zucchini that was not mushy. Here is the result. They are crisp, not mushy. No added oil, either. I guess it could be considered healthy.

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10 Min


20 Min




spices of your choice

Directions Step-By-Step

Peel the zucchini. MIne were small this time of year, about the size of a quarter round. My slicer is one through three, with three the thickest. I used three. Slice the zucchini.
Place slices in single layer on foil lined pan. I used non stick foil. I used onion powder, garlic powder, seasoned salt and pepper. You may want to put the slat and pepper in the palm of your hand and then use your fingers to distribute them. You can control the salt better. You can do the spices you choose. Italian and Mediteranian spices would be good. I guess if you are a purist, no spices would do.
Bake at 400 degrees for 20 minutes. Check for crispness. You may have to add a couple of minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #healthy