Zucchini chips can be ready in five minutes when made in the microwave, or you can bake a larger batch in the oven. Use the tips below to achieve crispy, evenly cooked chips whether you microwave or roast them.
The photo above shows baked zucchini chips: paper-thin, lightly salted, and almost melt-in-your-mouth. Zucchini is a versatile vegetable—when we’re not making zucchini noodle alfredo, chocolate zucchini brownies, or zucchini bruschetta, we often turn it into chips. The oven works well for large batches but takes longer; the microwave delivers a fast, crispy snack.
Microwaved zucchini chips taste similar to oven-baked chips but with a slightly different texture. They’re tasty and can be ready in under 10 minutes from start to finish.
Zucchini Chips Step-by-Step
Slice the zucchini thinly and uniformly—about 1/4 inch thick is ideal. A mandoline gives the most consistent slices so they cook evenly in the microwave or oven.
If the slices look wet after slicing, blot them lightly with a paper towel to remove excess moisture. Dry slices will crisp better.
Microwave method: arrange slices in a single layer on a microwave-safe plate sprayed with an olive oil–based cooking spray. Lightly mist or brush the tops with olive oil, then season sparingly with salt. The amount of oil and salt affects browning and final texture, so use a light hand.
Microwave on high for about 4–5 minutes. Time will vary depending on your microwave’s power, slice thickness, and how much oil you used. Watch the first batch closely to determine the ideal time. You may need several plates to process a large zucchini.
Oven method: preheat the oven to 225°F (about 110°C). Lay slices in a single layer on a baking sheet lined with parchment paper. Lightly brush or mist with olive oil and season lightly with salt. Bake for 40 minutes, then flip the slices, recoat lightly with oil and salt, and bake another 40 minutes or until the edges are lightly browned. The low-and-slow oven method yields very crisp, delicate chips.
Both methods produce delicious chips—microwave for speed, oven for batch cooking and a slightly different crunch.
Top tips for the best zucchini chips:
- Slice evenly—about 1/4 inch thick—so all pieces cook at the same rate.
- Use a light mist or brush of oil. If oil pools on a slice, blot it with a paper towel to avoid sogginess.
- Season sparingly; the zucchini shrinks as it cooks and the flavor concentrates.
- Watch your first batch closely and adjust cooking time based on your equipment and slice thickness.
📋 Recipe
Zucchini Chips in the Microwave or Oven
Ingredients
- 1 large zucchini
- Olive oil or olive oil–based cooking spray
- Salt
Instructions
- Thinly slice the zucchini about 1/4 inch thick. A mandoline helps ensure uniform slices.
To cook in the microwave
- Coat a microwave-safe plate with cooking spray.
- Arrange zucchini slices in a single layer.
- Lightly coat the tops with olive oil.
- Lightly season with salt.
- Microwave on high for about 4–5 minutes or until the edges are lightly browned. Watch closely—the exact time depends on your microwave, slice width, and amount of oil used.
To bake in the oven
- Preheat oven to 225°F (110°C).
- Place zucchini slices in a single layer on a parchment-lined baking sheet.
- Lightly brush or mist the tops with olive oil and season with salt.
- Bake for 40 minutes, flip the slices, recoat lightly with oil and salt, then bake another 40 minutes or until slightly browned and crisp.
Notes
Nutrition
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Carbohydrates: 3 g
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Protein: 1 g
Enjoy!
For more fruit- and vegetable-based snack ideas, see other healthy alternatives to potato chips and experiment with different seasonings to suit your tastes.