Rachel’s Zucchini Crisps are thinly sliced zucchini baked to golden-brown perfection, delivering a satisfyingly crispy texture with just the right blend of seasonings. They’re a healthier twist on chips, ideal for snacking or enjoying as a side.

Why You’ll Love This Recipe

I love how these zucchini crisps transform a simple veggie into a crunchy, flavorful treat. The light seasoning enhances rather than masks the zucchini’s natural flavor, and baking keeps things light and oil-controlled. I can eat them straight from the oven while they’re still warm and crisp—so addicting!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium zucchini, washed
Olive oil or avocado oil
Garlic powder
Onion powder
Paprika (smoked or sweet)
Salt and freshly ground black pepper
Optional: grated Parmesan, dried Italian herbs, or chili flakes

Directions

Preheat oven & prep pan. I heat the oven to 225 °F (about 110 °C) and line baking sheets with parchment paper or silicone mats.
Slice zucchini. I use a mandoline (or a sharp knife) to cut zucchini into very thin rounds—about 1/16 inch thick—so they crisp well.
Dry the slices. I pat both sides with a clean towel or paper towels to remove surface moisture; this helps them crisp.
Season the crisps. I toss the slices in a bowl with a light drizzle of oil, garlic powder, onion powder, paprika, salt, pepper, and any additional seasonings I’m using.
Arrange on sheet. I lay the zucchini rounds in a single layer, making sure they’re not overlapping so each crisp bakes evenly.
Bake low and slow. I bake for about 60–90 minutes, flipping the slices halfway through, until they’re golden and crisp. Oven times may vary depending on thickness.
Cool completely. After baking, I turn the oven off and let the crisps cool inside to firm up further—this ensures maximum crunch.
Serve or store. I enjoy them right away, or once cooled fully, I transfer them to an airtight container to keep them crisp.

Servings and Timing

Servings: Yields about 4 servings (depending on zucchini size)
Prep time: 10 minutes
Bake time: 60–90 minutes
Cooling time: 30 minutes (oven off)
Total time: Approximately 2 hours

Variations

Cheesy crisps: I sprinkle a light dusting of grated Parmesan on halfway through baking for a savory kick.
Herb-infused: I dust on dried Italian herbs or rosemary for extra aroma.
Spicy crunch: I add a pinch of chili flakes or cayenne to the seasoning blend.
Ranch-style: I mix garlic powder with dried dill, parsley, and onion flakes for a ranch vibe.

Storage/Reheating

I store cooled crisps in an airtight container at room temperature for up to 2–3 days. If they soften, I refresh them in a low oven (200 °F) for 5–7 minutes to return the crunch. I avoid microwaving since it makes them tough.

FAQs

1. How thin should I slice the zucchini?

I go for about 1/16-inch thickness—thin enough to crisp without burning, but thick enough to hold their shape.

2. Can I use yellow squash or other veggies?

Absolutely! I’ve made these crisps with yellow squash, sweet potatoes, or beets—just adjust time since denser veggies need longer baking.

3. Why do they sometimes turn soggy?

That usually happens if slices overlap or aren’t fully dried before seasoning. I make sure they’re in a single layer and patted dry for best results.

4. Can I use air fryer instead of oven?

Yes, I love using an air fryer too! I cook at 250 °F for about 15–20 minutes, shaking halfway, until golden and crisp.

5. Are these gluten-free and vegan?

Yes—they’re naturally gluten-free and vegan when made with plant-based oil and no cheese. I add Parmesan only when I want the cheesy option.

Conclusion

Rachel’s Zucchini Crisps are a delightful snack that’s crisp, flavorful, and light. I love how easy they are to customize, and how that humble zucchini turns into something special. I hope they bring a satisfying crunch to your snacking routine!