Crispy Baked Zucchini Chips

A person holding a bowl of zucchini chips.

Want to make a delicious afternoon snack with our Keto Crispy Baked Zucchini Chips recipe? These oven baked easy zucchini chips are the perfect way to satisfy and share your cravings with the whole family.

Course Small bites

Cuisine International

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Prep Time 10

Cook Time 20

Total Time 30

Servings portions

Calories 53kcal

Author Zuzana Paar

Equipment

Ingredients

2 Zucchinis
1 Tablespoon Sweet Paprika Spice
1 Teaspoon Salt
1 Tablespoon Oil

US Customary - Metric

Instructions

Start by preheating the oven to 425°Fahrenheit (220°Celsius). First, wash and slice the zucchini round and turn it into perfectly thin slices. After you slice your zucchini, pat them dry using kitchen or paper towels before transferring them into a bowl.
Once in a bowl, sprinkle the zucchini slices with sweet paprika and salt, followed by a small amount of olive oil for the coating. Mix until you cover all the slices evenly with sweet paprika powder.
Prepare your baking tray and arrange the zucchini slices in a single layer. Lay the zucchini slices evenly.
Bake the zucchini in the preheated oven for about 15-20 minutes. Remember to watch them and flip the slices between the baking times so they will cook evenly and get crispy. Once the zucchini chips are done, remove them from the oven and let them cool slightly before serving. They will continue to crisp up as they cool.

Video

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Notes

Spray container - you can use a spray container for your olive oil for an even amount and prevent waste.

Remove moisture - zucchini contains a lot of water, so pat the zucchini with paper towels to remove excess moisture after washing it. Salting the zucchini beforehand will pull even more moisture from them.
Parchment paper - you can use parchment paper on your baking tray so the slices won't stick to the pan.
Check regularly - keep an eye on it while baking zucchini slices because they can go from perfectly crispy to burnt very quickly.

Nutrition