Free trial
Zucchini chips

Zucchini chips

Crave the crunch of a savory snack? Then this chip's for you. Start with garden-variety zucchini and finish with a low carb dream come true. Your kids will love them, too!
September 23 2016 recipe by , photo by , nutritional review by in Recipes, Snack

Zucchini chips

Crave the crunch of a savory snack? Then this chip's for you. Start with garden-variety zucchini and finish with a low carb dream come true. Your kids will love them, too!
USMetric
2 servingservings

Ingredients

  • 2 (14 oz.) 2 (400 g) zucchini
  • 2 tbsp 2 tbsp olive oil
  • sea salt
This recipe has been added to the shopping list.

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 250°F (120°C). Cut the zucchini into thin slices with a mandolin vegetable slicer, food processor, or cheese slicer. Place the slices on a large cutting board or a tea towel placed on the kitchen counter.
  2. Sprinkle with salt and let sit for 10 minutes. Remove excess liquid with paper towels or a clean kitchen towel.
  3. Brush or spray oil on the zucchini. Place the slices on two baking sheets lined with parchment paper.
  4. Place the baking sheets in the oven and slowly cook them until the chips have turned a nice brown color. Set a timer and check after an hour. If they do not appear crisp, lower the heat to 150°F (75°C) or lower and continue to bake them until they look dry.
  5. Make sure to pay attention towards the end. Burned zucchini has a bitter flavor. Shift the positions of the baking sheets in the oven to make sure the chips cook evenly.
  6. Remove the chips from the oven when they are dry and let cool on a rack (without the parchment paper). Enjoy as they are, or serve with a dip.

Tip

Experiment with different seasonings. Try cayenne, or garlic and parmesan. Trust your instincts!

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,309 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

16 comments

  1. 1
    ashley
    May 8 2017
    I'm wondering how long these chips are good for after baking? What's the best way to store them?
    Thanks!
  2. 2
    April
    June 3 2017
    Could these be make in a dehydrater? Mine goes to 150 or a little higher at the top setting. I wonder.
  3. 1 comment removed
  4. 4
    Kylee
    February 28 2018
    How many chips is a serving and what's the carbs
    Reply: #6
  5. 5
    Leslie
    July 24 2018
    I cant seem to make these right. I burn them every time.
  6. 6
    Reply to comment #4 by Kylee
    Sky
    August 3 2018
    1 zucchini is a serving with 7carbs
  7. 7
    BP
    September 4 2018
    Zucchini come in many different sizes. I think you'll need to weigh out the ones you have to calculate carbs. Use the USDA online food resource DB.
  8. 8
    HH
    December 4 2018
    Hints for bad cooks: My bad, but turn down the temp and be patient if they don't seem to be crisping up. DO NOT turn the temp up if they are taking too long to crisp. LOL They smelled delicious, though. I can't wait to go buy some more zucchini :)
    Reply: #11
  9. 9
    Joy
    July 7 2019
    I sometimes like to "fry" carrot chips in olive oil and garlic. Could you do the same thing with Zucchini and would it be considered as healthy as the baked zucchini?
    Reply: #10
  10. 10
    Reply to comment #9 by Joy
    Kristin Parker Team Diet Doctor
    July 9 2019

    I sometimes like to "fry" carrot chips in olive oil and garlic. Could you do the same thing with Zucchini and would it be considered as healthy as the baked zucchini?

    Yes, this would work!

  11. 11
    Reply to comment #8 by HH
    Zeina Niang
    August 5 2019
    thx

    Hints for bad cooks: My bad, but turn down the temp and be patient if they don't seem to be crisping up. DO NOT turn the temp up if they are taking too long to crisp. LOL They smelled delicious, though. I can't wait to go buy some more zucchini :)

  12. 12
    Patti
    February 5 2020
    Could you tell us how long these chips are good for after baking? And how should they be stored?
    Reply: #13
  13. 13
    Reply to comment #12 by Patti
    Kristin Parker Team Diet Doctor
    February 5 2020

    Could you tell us how long these chips are good for after baking? And how should they be stored?

    Depending on the humidity level, they may not stay crisp overnight. You can try and store them in the refrigerator.

  14. 14
    Terry
    February 11 2021
    I tried this to use up some zucchini before it went bad. This one was a lot of time (mainly stove-watching) put into what was in the end very little payoff. "Chips" shrink at least 60% in baking, so ended up being about as big as a nickel, and unevenly cooked across the cookie sheet despite many turns during baking. Despite a variety of flavorings used - not tasty. You'd need monsters to make what's pictured, I think.

    If you too are looking for a way to use up zucchini, I highly recommend diet doc's zucchini tortillas. I got a huge bump in enjoyment from my discovery of the viral tiktok hack for **folding** tortillas. Life-changing! lol.

    Reply: #15
  15. 15
    Reply to comment #14 by Terry
    Crystal Pullen Team Diet Doctor
    February 12 2021

    I tried this to use up some zucchini before it went bad. This one was a lot of time (mainly stove-watching) put into what was in the end very little payoff. "Chips" shrink at least 60% in baking, so ended up being about as big as a nickel, and unevenly cooked across the cookie sheet despite many turns during baking. Despite a variety of flavorings used - not tasty. You'd need monsters to make what's pictured, I think.
    If you too are looking for a way to use up zucchini, I highly recommend diet doc's zucchini tortillas. I got a huge bump in enjoyment from my discovery of the viral tiktok hack for **folding** tortillas. Life-changing! lol.

    Interesting, I don't recall my chips shrinking very much though they did curl and crisp. I had a large amount from my garden to make use of and I think I tried every zucchini recipe Diet Doctor has :) I also love the zuchhini toritllas! https://www.dietdoctor.com/recipes/low-carb-zucchini-tortillas

  16. 16
    Shirley Jenkinson
    March 3 2021
    I also found the chips shrank in the cooking process and by the time they came out of the oven I had a total of 1.50 oz of chips. I weighe my 2 zucchini before starting and I had 1 lb 8oz. Also wasn't sure if in your recipe you meant each zucchini should weigh 14 oz or the 2 combined should weigh 14 oz?? I sprinkled garlic powder on mine but wish I had of just used sea salt.
    Reply: #17
  17. 17
    Reply to comment #16 by Shirley Jenkinson
    Kristin Parker Team Diet Doctor
    March 3 2021

    I also found the chips shrank in the cooking process and by the time they came out of the oven I had a total of 1.50 oz of chips. I weighe my 2 zucchini before starting and I had 1 lb 8oz. Also wasn't sure if in your recipe you meant each zucchini should weigh 14 oz or the 2 combined should weigh 14 oz?? I sprinkled garlic powder on mine but wish I had of just used sea salt.

    14oz of zucchini = 2 servings.

Leave a reply

Reply to comment #0 by

.