Crispy Zucchini Chips – Oven Baked

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Zucchini is one of those veggies I always seem to have too much of—and this is hands down one of my favorite ways to use it. These zucchini crisps are light, salty, and super snackable. They’ve got just enough crunch to satisfy a chip craving without all the heaviness. Plus, they’re so simple. A little slicing, a bit of seasoning, and the oven does the rest.

What I love most is how versatile they are. You can snack on them straight off the pan or serve them as a side with something creamy like hummus or tzatziki. The sesame oil gives them that toasty, nutty vibe, and the cumin makes them feel just a little bit elevated. You could totally fool people into thinking you bought these from a fancy health store, but nope—you made them with four ingredients and a baking tray.

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A few tips to get them perfectly crisp:

• Use a mandolin if you can. Uniform slices mean they’ll cook evenly and crisp up better.
• Don’t skip the salting step. That’s what pulls out the moisture and keeps them from turning soggy.
• After rinsing, pat them really well with a clean towel or paper towels. The drier they are, the crispier they’ll get.
• Make sure the slices aren’t touching on the tray—space is key for even baking.
• Keep an eye on them in the last few minutes. They can go from golden to burnt pretty quick.

Ingredients

• 1–2 medium zucchini (thinly sliced with a mandolin)
• ½ tsp salt (for draining water)
• 1 tbsp sesame oil (15ml)
• ½ tsp garlic salt
• ½ tsp ground cumin

Alternative ingredients

You can use olive oil instead of sesame oil if you want something more neutral.
If you’re not into cumin, try smoked paprika or chili powder for a different flavor twist.
Garlic salt can be swapped with regular salt and a pinch of garlic powder.

Step 1: Slice and salt

Use a mandolin to slice your zucchini into thin, even rounds. Place them in a bowl, sprinkle with salt, and mix well. Let them sit for about an hour to draw out excess water.

Step 2: Rinse and dry

After an hour, rinse the salted zucchini slices under cold water to remove the excess salt. Pat them dry thoroughly with a clean kitchen towel or paper towels.

Step 3: Season

In a bowl, toss the dried zucchini slices with sesame oil, garlic salt, and cumin until evenly coated.

Step 4: Bake

Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper. Lay out the zucchini slices in a single layer, making sure they don’t overlap or touch. Bake for about 20 minutes, checking for crispness at the 15-minute mark. They should be lightly golden and slightly curled at the edges.

How to conserve the recipe

These crisps are best eaten the same day—they’ll lose their crunch after a while, especially if the air is humid. But if you do want to save them, let them cool completely and store in an airtight container with a paper towel to absorb any moisture. You can crisp them up again in a warm oven (about 160°C / 320°F) for 5 minutes. I wouldn’t recommend freezing them—they just don’t bounce back well.

Different ways to serve the dish

These crisps make the easiest snack—set them out in a bowl during a hangout or movie night and watch them vanish. I also like them as a crunchy topping on a salad or grain bowl. They pair well with dips like guacamole, hummus, or even a garlicky yogurt sauce. You can serve them as a light side for sandwiches or wraps, especially if you’re avoiding chips.

Want to get a little fancier? Stack them in a small bowl as part of a mezze-style platter with olives, nuts, and cheese. However you serve them, they bring that salty, savory crunch that keeps you reaching for more.