Easy Baked Zucchini Chips

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Delicious low carb easy baked zucchini chips are a tasty, crunchy, low calorie and low carb snack that everyone loves! Zucchini chips with no breading for a keto diet, paleo diet, or other low carb diet!

baked zucchini slices with salt and pepper on them.

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Delicious Baked Veggie Chips

I first published this easy, delicious, and super simple low carb zucchini chips recipe in 2014 – and still love it, four years later!

Many of the zucchini chips recipes I’ve found on pinterest or other sources are coated in breadcrumbs – or other carb-packed ingredients that make them a huge no-no for low carb dieters, even though zucchini chips are relatively low calorie.

These chips are super simple, and rely on slow cooking the zucchini to get a delicious crunch, perfect for people who are craving a crispy snack when on a low carb or keto diet!

We absolutely love making these easy baked zucchini chips with no breading – and I hope you do too !

baked zucchini slices with salt and pepper on them.

Summer snacking can easily get out of control for me. When it’s warm and we’re throwing parties, it’s easy to grab fist fulls of bbq chips, baked goods, crackers… and watch calories pile up quickly.

I’ve been trying to find crunchy, salty alternatives for summer snacking, and these Easy Baked Zucchini Chips are definite winners!

They are incredibly easy to make, get crunchy, and extremely healthy- making these a perfect snack that is Paleo Compatible.

My brother actually peaked my interest in these, as he’s been tweaking a recipe but wasn’t able to get them perfectly crunchy. These are a little time intensive in the oven, since we’re using a low temperature to cook them, but they turn out nice and crunchy like a chip.

Tips to Perfect Baked Zucchini Chips

If your zucchini chips dont give you a good crunch, you may just need to leave them in a little longer, and make sure to really give them a good chance to dry off a bit before cooking.

Don’t skip the “rest” time after slicing- it helps reduce extra moisture and allows the chip to crisp without the addition of much oil.

This recipe will get about 2 cups of zucchini chips. Feel free to add more or less zucchini, or modify oil.

I prefer just a touch of oil to help the salt and pepper stick to the chips- but you can skip it entirely, and just toss the zucchinis with seasonings if you’d like it to be lightly seasoned.

You can also add herbs de provence for a slight twist on this delicious chip!

Other Delicious Recipes You Will Love

Easy Baked Zucchini Chips Recipe

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baked zucchini slices with salt and pepper on them.

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Easy Baked Zucchini Chips

Easy Baked Zucchini Chips

Yield: 4
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 20 minutes
Total Time: 2 hours 55 minutes

Delicious thin sliced zucchini baked for a healthy diet friendly snack!


  • 2 zucchini, well washed
  • 2 tsp olive or coconut oil, divided
  • sea salt and pepper, to taste


  1. Slice the zucchini in a mandoline- about 1/8" thick.
  2. Lay chips out on a paper towel, let sit 20 minutes.
  3. Pat dry any excess moisture.
  4. In a large bowl, lightly toss with 1 tsp oil, salt and pepper.
  5. Prep a baking sheet with 1 tsp oil or spray.
  6. Bake at 230 degrees for 2 1/2 hours, or until crisp.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 47Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 87mgCarbohydrates 3gFiber 1gSugar 2gProtein 1g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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  1. I am so excited to try this! I love the description you gave in the comments about a cross between dehydrating and baking. I tried the high temp for 20mins and they were terrible. This makes sense since there is so much water. Thanks for sharing!

  2. I can’t wait to try this recipe, but I need to get more zucchini. My first attempt at “chips” was a complete flop. I baked thin Z slices at 450 degrees for 18 minutes and they turned to charcoal. The recipe said to bake 20-30 minutes. I might have burned the house down at that point. Oh well, chalk that one up to a Pinterest FAIL and I’m trying this one in Round Two. I will have a tasty, crunchy zucchini chip before the summer ends. HA! 🙂

    1. Slow and low, Nicole! Zucchini chips burn quickly. Think of it as a cross between dehydrating and baking! Hope this helps!

  3. I am so into veggie chips right now, I just can’t get enough! These look great! So fresh and crunchy, I can’t wait to try!