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Zucchini Chips

Author Stephanie Gerber


  • 1 medium zucchini
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt


  1. Preheat oven to 225. Line a baking sheet with parchment paper, and set aside. Using either a mandolin or a knife, thinly slice the zucchini. The thinner the slices, the better they'll crisp up in the oven. Once sliced, place the zucchini on sheets of paper towels and sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon total for all of the slices and allow the slices to sit for about 10 minutes. This will help draw out the liquid so they'll cook faster and help them become crisper.
  2. Blot the slices dry with additional paper towels to remove the excess moisture. Place slices in a bowl and toss with olive e oil to get an even coat and sprinkle with seasoning. Bake for about 2 hours or until they've reached your desired crispiness. Remove from the oven, let them cool, and then serve.