Vegan Crispy Oven-Baked Zucchini Chips Recipe

Vegan Crispy Oven-Baked Zucchini Chips Recipe

These vegan zucchini chips are surprisingly easy to prepare and taste way better than anything you’ll find in a store. They’re thin, crisp, and seasoned just right with a little olive oil, garlic powder, smoked paprika, salt, and pepper. It’s amazing how a simple vegetable like zucchini can turn into something this satisfying. It is why I consider this the best vegan snack.

What’s great about this vegan zucchini chips recipe is how hands-off it is. Once you slice the zucchini (a mandoline really helps if you want them super thin), you just toss the slices in your seasoning and pop them in the oven. Slow baking is the secret to getting them nice and crunchy without burning. You don’t need fancy ingredients or complicated steps to pull this off.

These chips make a perfect snack when you’re craving something salty but want to keep it light. They’re also a fun side to add some crunch to your lunch. I love making a batch on a lazy afternoon because they make the kitchen smell amazing while they bake. Plus, they’re a good way to use up extra zucchini if you’ve got some hanging around in the fridge.

Let’s quickly get to the recipe so you can start enjoying your vegan zucchini chips.

Vegan Crispy Oven-Baked Zucchini Chips Recipe

The easiest vegan snack you can just make quickly a really enjoy is the vegan zucchini chips. This recipe is meant to put your through the very simple steps of quickly making yours.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Servings: 2 Servings

Course: Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 medium zucchinis thinly sliced
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt or to taste
• ¼ tsp black pepper

Equipment

• Sharp knife or mandoline slicer
• Mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Oven

Method

 

Preheat the Oven:

1. Set your oven to 225°F (110°C). Line your baking sheet with parchment paper or a silicone baking mat.

Prepare the Zucchini:

1. Wash and dry the zucchinis thoroughly. Slice them as thinly as possible — ideally ⅛ inch thick. A mandoline slicer works best for even slices.

Season the Slices:

1. In a large mixing bowl, toss the zucchini slices with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

Arrange on Baking Sheet:

1. Lay the slices in a single layer on the prepared baking sheet, making sure they do not overlap.

Bake Slowly:

1. Place the tray in the preheated oven and bake for 1 hour. Flip the slices carefully, then bake for another 45 minutes to 1 hour, or until crispy and golden. Keep an eye on them towards the end to avoid burning.

Cool and Serve:

1. Remove from oven and let them cool on the baking sheet for about 5-10 minutes to crisp up further. Serve immediately or store in an airtight container.

Tried this recipe?Let us know how it was!