Zucchini Chips

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Hey everyone! I saw this Zucchini Chip recipe on pinterest by Table for Two Blog. Sadly this recipe definitely is only for 2 and probably best kept for 1. HOWEVER, it is delicious! I actually burnt the first batch by not putting parchment paper down… It was quite a bummer after 1.5 hours.


  • 1 large zucchini
  • a bit of olive or coconut oil
  • pinch of salt
  • parchment paper


  • preheat oven to 225 degrees
  • slice zucchini thinly with a mandolin or sharp knife
  • lay out on paper towel and press a paper towel over to remove excess water
  • Line 2 Large baking sheets with parchment paper
  • spread zucchini evenly across pan. You can put them really close together!
  • Use a basting brush to dab a TINY bit of oil on the zucchini
  • LIGHTLY salt. I actually didn’t even salt mine and they were great. They will shrink a ton!
  • Bake for 2+ hours until crispy and lightly brown. I rotated my pans around during the process because my oven is very old and cooks unevenly :)


There you go!! SO easy but delicious. Great for popping in right after work and ready for dinner or lunch the next day. They won’t keep longer than about 3 days. Keep in an airtight container in the fridge.

Living Satisfied!

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