Zucchini Chip Recipe




It’s no secret that when my husband is told to pick up an item at the grocery store he often overstocks on a particular fruit or vegetable, leaving me to come up with ideas on how to use and reuse the item for the next week and a half. Sometimes I am thankful for these purchases, especially when it forces me to attempt new recipes that both my children and I can indulge in.

I have been making vegetable chips for quite some time now but I never thought of making Zucchini chips because of the wet texture of the inside of it. Low and behold, you CAN make some pretty delicious chips with a simple zucchini or two.  All you need is a mandolin, and some olive oil and salt and you are all set! Just remember to take it easy when eating…they go quick!



  • 2 or more large zucchini
  • Olive oil
  • Sea salt for sprinkling

*Some parchment paper and a stove for cooking.



  • Preheat stove to 240 degrees
  • Thinly slice zucchini using mandolin (I like mine very thin and crispy)
  • Once sliced, blot zucchini using paper towel to rid all the excess water
  • Toss or spritz with olive oil *very little* and evenly place on parchement paper
  • Sprinkle with sea salt and place in oven
  • Cook for approximately 1.5hours until golden brown
  • Remove and ENJOY!


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