I love snacking, and making baked zucchini chips is one way I can feel a little less guilty about my snack habit. Instead of spending tons of money buying pricey vegetable chips, you can easily make them in your own kitchen! This easy baked chip recipe takes a bit of time to prepare, but most of that is just letting them cook. They are worth every second of waiting though! Grab a bowl of these for snacking or serve to guests at your next party!
Baked Zucchini Chips
A few years ago, kale chips became super popular, but I could never enjoy them. Kale is just never my favorite, I try, but I have never gotten into the popularity of it. Instead, I reach for different veggies that I prefer. In doing that, I have tried dozens of types of vegetable chips trying to find the ones that would be “the chip” for me.
Over time, I realized that zucchini was my favorite. The mild flavor was much closer to a traditional potato chip for me, and it was thin enough to get that nice crisp I craved. Trial and error over time finally created this, the perfect zucchini chip for snacking.
Are Zucchini Chips Healthier Than Potato Chips?
This question is typically yes, but it really depends upon how you prepare the chip and what you consider healthy. In terms of fat content, if you are deep frying these just like you would a potato chip, then no, they are not healthier. If you are looking at whether they have more nutritional substance, then yes, a zucchini s definitely a bit healthier for you in the long run.
As long as you are baking these chips, they are definitely a healthier option compared to other chips and snacks. So, to answer the question, yes, zucchini chips are healthier than potato chips. That’s one reason why I love them. I can have a big bowl of these and not feel guilt since they are baked, low in calories, and delicious.
Can I Dip Vegetable Chips In Something?
You know how we just talked about them being healthier? To keep that health, you really want to eat them without a dip. That said, if you want, you can definitely dip them into anything you prefer. Ranch, ketchup, barbecue sauce, honey mustard, or whatever is your preference works well with these.
If you want a great healthier dip, my favorite is to mix nonfat plain Greek yogurt with ranch seasoning. It’s an excellent high protein and low-calorie dip.
Homemade Chips Seasoning Variations
Instead of dipping your chips into something, why not give them tons of extra flavor with seasonings? I am a huge fan of flavored chips. Barbecue, sour cream and onion, ranch, and everything in between. Yes, I am a bit of a child on the inside, no shame in that.
So, testing out different flavor combinations is a must in my kitchen. Below are a few of my favorite chip seasonings when I don’t want to make a homemade blend.
- Sea salt and fresh cracked black pepper
- Garlic salt
- Taco seasoning
- BBQ spice
- Season salt
How to Store Zucchini Chips
An air tight container is a must for keeping these fresh and crispy. I have used large plastic storage bags or containers with lids that are lined with paper towels.
These are good in an air tight container for up to one week after making them. It helps me a lot to portion them so I don’t eat the whole batch at once, but if I do, that’s okay. They are delicious and healthier than other options for snacking.
How Can I Cut Thin Slices of Zucchini for Chips?
With 25 years in the kitchen under my belt, I have used a large variety of knives and cutting tools. Making thin slices of vegetables is something I have always struggled with doing. Sure, I can cut a thin slice of any vegetable, but, is it paper thin for the best chip result? Not always.
That’s where my secret weapon comes into play. I absolutely have to have a good quality mandolin slicer. My kitchen includes a Bron Coucke stainless steel slicer, but it is a bit pricey for most home kitchens. If you are looking for quality, versatile, and affordable, I stand behind the Dash Mandolin slicer. The price can’t be beaten and the slices are thin enough, plus you have other fun slicing and dicing options included.
- Onion powder
- Garlic powder
- Red pepper flakes
- Olive oil
How to Make Baked Zucchini Chips
Preheat the oven to 300°F.
Wash and dry a zucchini, then slice into thin rounds around 1/8″ thick.
Lay the zucchini rounds onto a lined baking sheet and pat dry.
In a small bowl, mix together the onion powder, garlic powder, paprika, and red pepper flakes.
Brush the tops of the zucchini rounds with olive oil.
Sprinkle the zucchini rounds with the seasoning blend.
Bake the zucchini chips at 300°F for 1 1/2 hours or until nicely browned and crispy.
Serve alone or with your favorite dipping sauce.
More Easy Snack Recipes
Snacking is life, so of course I have to share my favorites with you! Homemade soft pretzel bites are another favorite in our house because they are perfect for dipping. If you want a bit more flavor, make some authentic cheese antojitos. Pull apart garlic knots are another family favorite, but if you are looking for something a bit lighter the black bean flautas are always a hit. So delicious and easy to make.
- 2 zucchini, sliced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Preheat the oven to 300°F.
- Wash and dry a zucchini, then slice into thin rounds;
- Place the zucchini on a lined baking sheet then pat dry;
- In a small bowl, whisk together the garlic powder, onion powder, paprika, and red pepper flakes;
- Brush the tops of the zucchini with olive oil;
- Sprinkle the seasoning blend over the tops of the zucchini;
- Place the zucchini into the oven and bake for 1 1/2 hours or until crispy and lightly browned;
- Serve with your favorite dipping sauce.
Switch out seasoning blends for different flavors.
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- Silicone Baking Sheets
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Rubbermaid Easy Find Lid Containers
- Katbite Heavy Duty Parchment Paper Sheets 200, 12x16 Inch Precut Parchment Baking Paper for Baking Cookies, Bread, Meat
- DASH Vegetable Slicer
- Bron Coucke Vegetable Slicer
Amount Per Serving: Calories: 163Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 9mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 3g