Zucchini Chips

I don’t think I have ever met anyone as of yet who doesn’t like eating chips, but the usual truth about chips is the fact of how unhealthy they are. I have seen from time to time vegetable chips in the grocery store in the health food section, and at local markets. They have always caught my eye of interest, so I thought they shouldn’t be too hard to duplicate. First thing was first, I bought an already made bag of vegetable chips, to get a better idea of the taste and texture. To my surprise it didn’t taste like cardboard. They were crunchy and had just the right amount of flavour, so now it was time for me to give it a try. I decided to make zucchini chips, but you can use zucchini, eggplants, even beets. My next trip to the grocery store I am going to pick up some beets and give beets a try too. This recipe includes just a few simple ingredients, and the flavour is open to play around with. If you like things more on the plain side, just salt and pepper might be your pick or you can venture down the road of a little spicy kick, such as adding cayenne or a little piri piri sauce. Options are endless as long as you like the flavour.

5.0 from 2 reviews

Zucchini Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 1 cup

  • 1 small zucchini
  • ½ tbsp. extra virgin olive oil
  • ½ tsp. white rice vinegar
  • ½ tsp. sea salt
  • ⅛ tsp. black pepper
  • ¼ tsp. sweet chilli pepper
  • ½ tsp. vegetable seasoning by Club House

  1. Wash zucchini and pat dry, using a mandolin or sharp knife cut thin slices round, about ¼ inch thick.
  2. This recipe will work out better and crisper if you place the sliced zucchini in a colander, than place a plate over top and put a heavy jar of something like pickles on top of the plate, this will allow for the retained water in the zucchini to be released. Allow for the water to release for about an hour.
  3. Once the zucchini are ready place them into a small bowl, pour olive oil, vinegar, sea salt, pepper and spices in the bowl as well, toss to evenly coat.
  4. Line a baking sheet with parchment paper and place the zucchini in rows. It is ok if you slightly over lap, but do not cover completely.
  5. Place in an oven that has been heated to a low 200F, allow for the zucchini to cook for about 2 hours or until dry and crisp to touch.
  6. Keep an eye on them after an hour because time may vary from one oven to another.
  7. You can enjoy these plain or make a yogurt dip using plain greek yogurt and some fresh dill and a dash of sweet chilli pepper.