Crispy Homemade Baked Zucchini Chips

Inside: These crispy baked zucchini chips have all the crunch kids love in potato chips – and they’re healthier!

It’s rare you meet a kid who doesn’t like snacking on chips (or an adult for that matter)! Unfortunately, they don’t offer much in the way of nutrition.

So before you reach for a bag of regular chips, why not try these healthy, pop in your mouth veggie chips!

Crispy Homemade Baked Zucchini Chips Recipe

These veggie chips require minimal ingredients, are simple to make and slightly addictive in taste! If you’ve got extra zucchini growing in your garden this year, this is a perfect way to use them!

Zucchini is a great source of vitamin C as well as fiber and omega three fatty acids. With those as well as other vitamins zucchini can help boost your health and prevent cardiovascular disease.

Related: Try our homemade Shamrock-shaped tortilla chips recipe too!

Pro Tip: I like to use coconut oil for the veggie chips because it has a high heat point. Meaning, coconut oil actually retains its structural (and nutritional) integrity at high temperatures. Since coconut oil is anti-inflammatory, anti-bacterial and full of good fats, maintaining its integrity is pretty key.

These Zucchini chips are simple but extremely addictive so be careful not to eat too many before sharing!

Homemade Zucchini Chips Ingredients

• 2 zucchini
• 2.5 tablespoons coconut oil (measured solid)
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Tip: swap out our suggested seasonings for your favorite spice blend.

Kitchen Tools You May Find Helpful:

• Non-stick baking sheet
• Silicone spatula
• Non-slip mixing bowls

How to Make Homemade Baked Zucchini Chips

Preheat the oven to 375°F. Place the coconut oil in the microwave and cook until melted (be sure to use a microwave-safe bowl and handle carefully, as bowl may be hot).

Very carefully, slice the zucchini as thinly as possible. Move slowly to ensure the zucchini are sliced the same size (otherwise cooking times are tricky).

Mix the three seasonings in a small bowl.

Place all the zucchini slices into a large bowl and pour on coconut oil. Toss the zucchini to coat. Sprinkle the seasoning over the slices and use a spatula to make sure they’re all coated.

Line a baking tray with parchment paper and lay the zucchini out trying not to double layer the chips.

Note: because coconut oil hardens when chilled, the zucchini may be a bit stuck together. Use your hands to separate and place the zucchini on the tray.

Once the chips are placed, sprinkle just a pinch more salt along the top.

Bake in the oven for 14 minutes before turning the pan. Bake for another 14-17 minutes. For the next 4 minutes keep a close eye on the zucchini so they don’t burn. You want them to be brown and starting to crisp.

Depending on the hot spots in your oven, you may need to remove the cooked chips from the pan after 17 minutes and leave the remaining ones for two to three more minutes. This is not a recipe you can just put in the oven and walk away from- keep a close eye on the chips so they don’t burn.

Once finished. Let them sit on the tray for five minutes to cool.

Enjoy warm.

Makes roughly one cup.

Free printable copy of this baked zucchini chips recipe at bottom of post.

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These zucchini chips are simple, tasty and healthy. They make the perfect movie night or picnic snack. The chips are salty, addictive and a great way to get kids to eat a few extra veggies!

For more delicious and healthy snacks kids will love, check out our healthy black bean brownies recipe or our baked avocado fries recipe.