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Golden baked zucchini chips piled on a wooden board with visible flaky sea salt and a small bowl of tzatziki nearby

Crispy Baked Zucchini Chips with Sea Salt

Thin zucchini slices, salted and dried, then baked low and slow until crisp and finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 78
Ingredients Method Notes

Ingredients
  

  • 2 zucchini large (about 600 g); sliced into 3 mm / 1/8-inch rounds
  • 1 tsp fine sea salt for drawing out moisture
  • 2 tbsp olive oil
  • 1/2 tsp flaky sea salt for finishing

Method
 

Prep the Zucchini
  1. Wash and trim the ends off 2 large zucchini (about 600 g). Slice into rounds about 3 mm / 1/8 inch thick using a mandoline for even thickness.
  2. Spread the slices in a colander and toss with 1 tsp fine sea salt. Let sit for 20 to 30 minutes to draw out excess water.
  3. Pat each slice dry with paper towels, pressing firmly. This step matters, any leftover moisture is what keeps chips from crisping.
Bake the Chips
  1. Heat the oven to 225°F/107°C. Set wire racks inside 2 sheet pans (33 x 46 cm / 13 x 18 inch) so air can move under the chips.
  2. Arrange the zucchini slices in a single layer on the racks without overlapping. Brush both sides lightly with 2 tbsp olive oil.
  3. Bake for 45 minutes, then flip each slice and rotate the pans. Continue baking another 45 to 55 minutes, until the chips look dry, curl slightly at the edges, and feel crisp when tapped.
  4. Watch closely in the last 15 minutes, since thinner edge pieces crisp fast and can scorch before the centers finish drying.
  5. Pull any chips that finish early and let the rest keep baking until they match, crisp and golden at the edges.
  6. Remove from the oven and sprinkle immediately with 1/2 tsp flaky sea salt while the oil is still warm, so it sticks.
  7. Cool on the rack for 10 minutes. Chips crisp further as they cool. Serve right away or store once fully cooled.

Notes

  • Salt and drain the zucchini before baking, this step makes or breaks the crunch.
  • Use a mandoline for even 3 mm slices so chips finish baking at the same time.
  • Don't skip the wire rack, it lets air move under the slices as they dry.
  • Pull edge pieces early if they crisp faster than the center slices.
  • Salt the chips right after baking while the oil is still warm so it sticks.