Baked Zucchini Chips

A short while ago, I spied zucchini chips at the farmers market and thought the idea was brilliant. I bought a bag of chips spiced with basil and found them an unusual, creative snack that would be simple to make on my own.

I didn’t use my new food dehydrator to bake these, as it hadn’t arrived yet. Instead, I tossed them in the oven at its lowest temperature (which is around 180 degrees F) and let them dry out.

Let me tell you, these did not last long. They were polished off in just a few minutes – they were that addictive. You might want to double or triple the recipe, especially since they shrink in the oven.

These were totally easy to make and you can use whatever spices you want. I would definitely make a big batch of these for a party, as an alternative to fried potato chips.

What other spices do you think would work well on zucchini chips?

Baked Zucchini Chips
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, soy-free, nut-free, five ingredients or less
Author:
Recipe type: Snack
Serves: 4 to 6
Ingredients
  • 1 small zucchini
  • 1 tsp chili powder
  • ½ tsp paprika
  • ⅛ tsp cayenne pepper (or more if you like)
  • 1 ½ tsp coconut oil, melted
  • salt to taste
Instructions
  1. Thinly slice the zucchini using a mandolin or sharp knife. Toss the slices in the coconut oil, then coat them with spices. You can add additional spices if the zucchini isn’t coated to your liking.
  2. Cover a baking sheet with a silpat or parchment paper and then spread the slices on top. They can be close together, as they will shrink when baking.
  3. Bake at your oven’s lowest temperature until they are crisp to the touch (mine took about two hours).

 

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25 Responses to Baked Zucchini Chips

  1. yumyumyummers April 19, 2011 at 10:59 pm #

    can’t wait to try this recipe! i bought some yellow zucchini from the farmers’ market on the wknd and this is just the ticket! thanks for sharing.

    • Sondi Bruner April 19, 2011 at 11:06 pm #

      Let me know if you try a new spice combo!

  2. Claire April 21, 2011 at 10:16 am #

    I’ve wanted to make something like this for a while, but I didn’t know you could do them in the oven. I thought a dehydrator was necessary! I’m going to make these this summer when there is too much zucchini. I think they’d be excellent with some garam masala to spice them, or maybe some ras el hanout.

    • Sondi Bruner April 21, 2011 at 4:45 pm #

      Yep, these worked just fine in the oven. Kale chips work really well in the oven, too. If you use your oven’s lowest temperature, they won’t be officially ‘raw’, but they’ll still taste good and you’ll still get some nutrients. :) I’ve never heard of ras el hanout – thanks for the suggestion!

  3. Tamara Lea April 24, 2011 at 8:27 pm #

    YUM – thanks for sharing! I can’t wait to try it!

  4. preita August 8, 2011 at 3:26 pm #

    thank you for this! My zucchini plants are goiing wild and I needed something to do with them all! :)

  5. Jocelyn September 3, 2011 at 3:23 pm #

    I had some at my farmers’ market this morning that were seasoned with cinnamon. They were really good. I might just try this.

    • Sondi Bruner September 4, 2011 at 7:35 pm #

      Would not have thought of putting a sweeter spice on these. Thanks for the suggestion!

  6. Rhonda September 4, 2011 at 11:49 am #

    I would try a chili/cumin/garlic powder spice mix with a touch of salt.

    • Sondi Bruner September 4, 2011 at 7:35 pm #

      Yes, I’ll bet that would be really good.

  7. Julie Travelino November 2, 2011 at 1:58 pm #

    I’m totally going to make these. I wonder how i could store them. Granted I know that they will probably get softer but thats fine. I need a good yummy snack! :)

    • Sondi Bruner November 2, 2011 at 2:54 pm #

      These actually didn’t last long enough in my house to worry about storage. I’d put them in a glass mason jar in the cupboard – if they’re completely dry, they should still stay crisp.

  8. Julie Travelino November 7, 2011 at 4:53 pm #

    I wanted to let you know. I made these last night. I put salt, pepper, garlic powder and paprika. I have to say these were seriously AMAZING! I can’t get over how good they were. I made 4 zucchinis. However, I cut them really thin. I didn’t realize how thing until they were done. They were paper thin. I used this old school grater that my grandparents had from 50+ years ago. Next time I won’t cut that thin. But you are right. I didn’t get a chance to save!! SO AMAZING!! :) Next Im going to try Sweet Potatoes!! :)

    • Sondi Bruner November 7, 2011 at 7:49 pm #

      I’m so glad!! They are amazing and your spice combo sounds great. I didn’t mind them thin, as that made them more chip-like. I’ve used sweet potatoes too, and I’d recommend you slice those thing because they are a pretty dense veggie.

  9. Julie November 10, 2011 at 1:33 pm #

    Hi. I made these again and tried to not make them so think however they were more chewy then afterwards. I’ll do them paper thin again next time. They were definately chip like. Also, when you do the Sweet Potatoes how thick do you do them? Should they be as thin as the zuchini. If you’d rather you can respond via email juliatravelino@gmail.com. I love to talk more about cooking. I went to culinary school so I love cooking. ;)

    • Sondi Bruner November 10, 2011 at 7:54 pm #

      Paper thin slices definitely produce crispier chips. Will send you an email to say hi!

  10. Dyonna November 12, 2011 at 1:27 pm #

    I made these today, and I once heard that sugar goes really well with chili powder. I, being the experimental little cook that I am, prepared these exactly as you did. After taking them out if the oven, I sprinkled some sugar on them. Such a good idea! It tastes amazing!

    • Sondi Bruner November 12, 2011 at 4:22 pm #

      Sugar? Hmm…interesting. Will have to give that a try!

  11. Teresa Hild January 10, 2012 at 1:30 pm #

    If you were going to try these and use a dehydrator, how long would you dehydrate them? I’m a real novice at this kind of stuff, but trying to learn. Your website is absolutely awesome!

    • Sondi Bruner January 10, 2012 at 4:22 pm #

      Thank you! I would try these in a dehydrator at 105 for at least 8 hours. It would depend on how thick your slices are, and how much moisture is in them. I find drying times can be different depending on where you live, too. Just keep checking on them – they can’t burn in a dehydrator!

  12. Teresa Hild January 11, 2012 at 1:51 pm #

    Another question: If you don’t have coconut oil, can you use something like olive oil? I need to get to the store…

  13. Ellis Turner June 8, 2012 at 6:41 am #

    I tried these and they were delightful, I prepare them for the week and eat them with my Tuna Ceviche as a healthy alternative to tortilla chips. Thanks for the recipe. If anyone is interested in a simple ceviche recipe you can find the link here: http://thefoodpornographersguide.com/2012/06/08/summer-checklist-tuna-ceviche/

Trackbacks/Pingbacks

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