Spicy Baked Zucchini Chips


Adapted from Vittles and Bits

In this simple zucchini chips recipe, I salted the zucchini and let it drain for an hour before baking.  I figured that would help crisp things up.  Next I oiled the parchment and then oiled the zucchini rounds once they were on the pan.  I did not add any additional salt after that, as I know the zucchini chips tend to absorb quite a bit when salted beforehand.  I sprinkled on a little pepper, and then some smoked paprika.  I baked the zucchini chips for about 45 minutes.  I then had to leave the house, so I simply turned off the oven and left the chips there to crisp up.  When I came home, I had some delicious spicy baked zucchini chips to snack on!

(5 votes, average: 4.40 out of 5)
Spicy Baked Zucchini Chips


  • 1 medium zucchini
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp ground pepper


  1. Slice zucchini crosswise into 1/4 inch thick slices using a mandolin slicer or a sharp knife.
  2. Place zucchini in layers into a colander or sieve, sprinkling with a little salt with each layer. Let drain one hour.
  3. Preheat oven to 250F and line a baking sheet with parchment paper. Brush parchment with 1 tsp of oil.
  4. Pat zucchini slices dry with a paper towel and place on prepared baking sheet. Brush tops with remaining oil and sprinkle with paprika and ground pepper.
  5. Bake 45 minutes, then turn off oven and let chips remain inside until crispy, about 1 hour.

Yield: 2

Carbohydrate: 3.5g

Total dietary fiber: 1g

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10 years ago

Great recipe. My daughter’s teacher loved it!

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