Before you know it, it will be time to plant your summer garden. And I will be doing the same but with a little trepidation (or a lot). You see, I’m not a very good gardener. I really can’t even be called a gardener. We’ve tried our hand at vegetable gardening for three years now. And every year I kind of give up about three weeks into it. I’m telling you all this for two reasons. First, because this year is going to be different! This is THE year I have committed to being a successful gardener come hell or high water (with the help of my green-thumb friend and neighbor and some new garden soil that will be chockfull of nutrients). And second, I will be planting zucchini. Why? Well, because everyone who plants a vegetable garden seems to always plant zucchini. So, I must as well. And if I’m successful, I’ll do what every other zucchini gardener does. I will give away a lot of zucchini. And I’ll make zucchini boats. And zucchini bread. And… Zucchini Chips!
Zucchini Chips are simple to make and take on a light, nutty flavor. A taste very similar to pumpkin seeds. But lighter. And simply tasty.
Pre-heat your oven to 225° F and cover a baking sheet with parchment. Set aside.  Slice your zucchini about the thickness of a quarter using a sharp knife or mandoline. Drizzle LIGHTLY with olive oil and toss with your hands to make sure all slices are covered (A slight hand with the oil is the key here). Season sparingly with salt and any other seasonings of your choice. Pepper, garlic, chili powder or any herbs. I had some Za’atar seasoning a friend bought for me from the Savory Spice Shop. I am not an official sponsor of this shop, but if you like unique spice blends, you really need to visit their site. The Greek Seasoning is a MUST in every kitchen!
Bake at 225°F for 45 minutes on middle rack. Rotate the pan, turning front to back, and bake an additional 45 to 50 minutes, or until golden brown. (Cooks Note: You make increase the temperature to 400ºF and bake for approximately 20 minutes if you’re in a hurry, but you must watch them for burning and rotate every 10 minutes.) Make sure they are brown or they will be soggy.
Remember not to season too heavily as you can see they will shrink quite a bit during baking.
Here they are. You will want to make a bunch because they are hard to resist. Serve immediately as a healthy snack. These do not keep well over time. After a few hours, I notice they get a little soggy.
Adapted from Vittles and Bits
Delectable! I just sprayed the bottom with pam, laid the slices out, sprayed on top and seasoned- used cayenne&a bit of salt- my! Spicy and fabulous. Even the few soggy bits were just wonderful.
In oiling them …I just sprayed the pan, and then the tops of the chips with cooking spray and salted them…
I tried to make these, and they did not crisp up, and were soggy. Did I put too much oil on them? They didn’t brown as well. Help.
Myrna
Hi Myrna,
I’m sorry these did not turn out for you. The key is to use a very light hand with the oil, and also to make sure they brown enough to not be soggy. I hope you’ll try them again and just barely oil them and keep watch until they are brown. Thanks for your comment.
They turned out fine! I had to stop myself from gobbling down the entire plate since I used about a tablespoon of oil and I didn’t want to go overboard. But, I definitely will make these again. I pulled out my chip maker and used the mini-mandolin from that to slice them, but I might just slice by hand next time. Thanks so much. Your blog is fabulous!!!!
I followed your instructions and the zucchini are baking right now! Do you think it’s okay if I have all racks in use, I cut the two zucchini’s I have so thinly it yielded three cookie sheets worth. Also, I am currently totally into convecting my food. Is convection cooking okay for these?
Hello!
I too am learning to use my new convection oven more and though I haven’t made these in convection setting, I’m sure as long as you keep a good eye on them and rotate as needed, they should turn out great this way. I hope I’m getting this reply to you in time. Let me know how they turn out with the multiple racks and if you do convect them. I have made them using two racks, but I would imagine (especially in the convection mode) that using all the racks would turn out fine. Thanks for making these!
thanks for posting this recipe! They look delicious! I have maybe a dumb question. when you say rotate the chips do you mean rotate the whole pan in the oven, or do you mean flip the individual chips over on the pan? Thanks!
Johanna, That’s actually a very good question and I will clarify better in the recipe after I reply to you. Rotate the pan 180 degrees. Thanks for your question and I hope you like them.
Mine have been in the oven at 225 for 1.5 hours now. Still not crispy. I used a slicer, so they’re the perfect thickness. How did you do this in 20?
Hi Rachel, be sure to read through the instructions thoroughly. My post says to bake for 45 minutes, then rotate and bake another 45-50. The instructions for 20 minutes was for 425 degrees “if you’re in a hurry, but watch for burning.” I hope this helps. If they’re super fresh out of the garden, they might take a few extra minutes. So, with my instructions, it is approximately 1.5 plus hours. Hope they turn out soon and you are happy with them! 🙂
Try these!
After seeing recipes for microwave potato chips I decided to modify your recipe for microwave use. I found that 3 minutes on high on one side, flip and cook for 2 more minutes on the other side produced the crispness I was after. Times may have to vary depending on how thick you sliced your chips.
Wow Jym, I would have never expected these to work in the microwave! We’re having 100 degree temps right now so this would be perfect. Thanks for your comments.
I used Salt and Italian seasoning. Turned out great! Even my 5 yr old and 6 year old love them!
I have a ton of zucchini in my fridge right now, leftover from a grade school “taste test” at my son’s school! Now I know what to do with it! Thank you!!
Perfect! Let me know if you try them, what you put on yours. I’d love to hear.