Oven Baked Zucchini Chips Recipe – No Food Dehydrator Needed!

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You won’t believe how much zucchini you can eat in the form of zucchini chips! These oven baked zucchini chips are amazing!  Crunch, crunch, crunch!

Baked Zucchini Chips

What can be a better way to eat more zucchini? Even zucchini haters will love these amazing baked zucchini chips! They are so crunchy and addictive, so hard to believe they are healthy! You’ll blink and they’ll be all gone!

If you ever tried to search for ways to make zucchini chips, I’m sure you know that most recipes involve using a food dehydrator.  I don’t even own one :) This delicious recipe shows you how to make zucchini chips without a food dehydrator.  All you need is your oven to bake crispy and yummy baked zucchini chips!

If you had a bumper crop of zucchini and are looking for ways to use it all up, you’ll have it all eaten in one day if you turn it into these crunchy chips!  For other delicious zucchini recipes, check out easy zucchini bread, stuffed zucchini boats and baked zucchini fries – they are all so easy and yummy!

Baked Zucchini Chips

How To Make Baked Zucchini Chips

Step 1: Slice Zucchini Into Very Thin Slices

You can use a mandolin or slice it by hand, just make sure the zucchini slices are super thin.  If the zucchini slices are thick, they won’t turn into crispy chips, instead they’ll be soggy rounds :)

Step 2: Blot Zucchini Slices With Paper Towels

Blot zucchini slices with paper towels on both sides to draw the moisture out.  Dryer slices will turn into crispier zucchini chips!

How To Make Zucchini Chips

Step 3: Put zucchini on parchment paper and brush with oil

Line a baking sheet with parchment paper.  Put zucchini slices on parchment paper in a single layer.  Brush with olive oil on one side, then flip the slices over and brush with olive oil on another side.

How To Make Baked Zucchini Chips In The Oven

Step 4: Bake zucchini chips in the oven

Bake in pre-heated 220F oven for 2 hours, or until the zucchini chips are crispy.  Yes, they really shrink after baking – just look at the picture how much smaller they got :)

Oven Baked Zucchini Chips

Step 5: Season the zucchini chips

Zucchini chips should be seasoned after baking, not before.  Sprinkle with salt, pepper and other desired seasonings to taste.  Enjoy your homemade crunchy yummy baked zucchini chips!

Homemade Zucchini Chips Recipe

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Oven Baked Zucchini Chips Recipe

These homemade baked zucchini chips are so healthy, crunchy and yummy! Super easy to make, just bake them in the oven, no food dehydrator needed! Amazing!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Snack
Cuisine: American
Servings: 4 servings


  • 1 zucchini
  • 2 tbsp olive oil
  • Salt and pepper to taste


  • Preheat the oven to 220F.
  • Line the baking sheet with parchment paper.
  • Slice the zucchini into extremely thin slices. Slice it as thin as you can - thick slices won't be crisp!
  • Put the zucchini slices on a large sheet of paper towel in a single layer, then cover with another sheet of paper towel. Press on the paper towel with your hands over the zucchini slices to draw the moisture out.
  • Put the zucchini slices on parchment paper in a single layer (discard the paper towel).
  • Brush the zucchini slices with oil using a pastry brush. Flip them over and brush with oil on the other side.
  • Put zucchini slices in the oven and bake for 2 hours (or until crisp).
  • Remove the zucchini chips from the oven and sprinkle with salt and pepper to taste.
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One Comment

  1. 5 stars
    I made a slightly altered version of this recipe. I cut the zucchini into thicker slices, maybe quarter inch and baked at 225 for 2 hours, flipped them over at 2 hours and baked for another 2 hours. That dehydrated them enough to turn them into chewy, meaty bites for my spaghetti using Rao’s marinara. I also added 13 ounces of browned mild Italian sausage to the spaghetti (pulling out some of the grease before adding it to the pot.). Once the zucchini is finished baking, the meal comes together in minutes and the zucchini can be made a day or 2 ahead. Dinner on the table in under 30 minutes. So delicious! Thanks for the inspiration!

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