Who doesn’t love snacking on chips? They didn’t come up with the slogan, ‘bet you can’t eat just one,’ for no reason! Our baked zucchini chips recipe is a healthy alternative to your favorite salty snack!
You can use zucchini or yellow squash. They require the exact same cook time.
A mandolin will make this already simple snack even easier to make, but if you don’t have one handy, a knife will work just fine! Keep in mind that the squash will shrink substantially when they’re cooked, so make sure your veggies are at least 3″ in diameter.
Season chips with your preferred variety of salt—if you want to get creative with it, try adding spices like chili powder, cumin or paprika.
baked zucchini chips recipe
what you'll need
- 3 large zucchini yellow or Mexican squash (about 3"diameter)
- cooking spray
- salt any such as: sea salt, hot salt, seasoned salt, onion salt, garlic salt, etc.
let's do it
- Place 2 racks in center of oven. Space far enough apart so pans have breathing room. Preheat oven to 250 degrees then line 2 rimmed baking sheets with parchment paper. Coat parchment with cooking spray then set aside.
- Trim ends of squash then use a mandolin to slice them into 1/8" thick circles. If you don’t have a mandolin, use a sharp knife to cut accurate slices with the proper thickness. Lay squash circles onto the prepared baking sheets, being careful not to overlap the slices.
- Sprinkle squash lightly with salt—you can always add more later. Place pans in oven, spaced far enough apart so the opposite pan will not trap the steam. Leave oven door slightly ajar—we propped ours open with the handle of a wooden spoon!
- Bake 40 minutes then flip squash circles then let bake for 40–50 more minutes on the opposite side. Be sure to keep oven door propped open so steam can escape.
- You will know chips are nice and crispy when they achieve a light golden brown coloring in the center of each chip. Remove from oven then season to taste with salt. Allow chips to cool on baking sheets then start snacking once cool. Enjoy!