FREE 5-Ingredient Recipe EBook

• This Zucchini Chips Recipe Is My Favorite Veggie Snack
• Ingredients & Substitutions
• How To Make Zucchini Chips
• My Recipe Tips
• Zucchini Chips (6 Flavors) Recipe card
• 6 Flavor Variations
• Alternate Cooking Methods
• Recipe Reviews

This Zucchini Chips Recipe Is My Favorite Veggie Snack

It’s hard to believe I’ve been making these zucchini chips for almost a decade. It feels like just yesterday I tossed some slices in the oven to see what would happen. Here’s why these have become one of my favorite veggie snacks:

• Healthy, crunchy, and light chips – These do an amazing job at satisfying cravings for potato chips or other crunchy foods! They have a light crispness and a savory flavor with a hint of salt. Plus, they’re naturally gluten-free and low carb. They even made it into my first keto cookbook .
• Choose your cooking method – I’ll show you how to make zucchini chips in the oven or the dehydrator if you have one. (I have both, but make baked zucchini chips most often!) And air fryers weren’t really well known when I first made this recipe, but these days I also have instructions for air fryer zucchini chips if you prefer that method — the results are a little crispier, but it’s a much smaller batch.
• So easy to make – Unlike some fancier versions, you don’t need any breading, flour, or specialty tools here. Mine is a super simple zucchini chips recipe! Make my basic version with just 3 ingredients, or try one of my 6 flavor variations .
• Great way to use up a lot of zucchini – Zucchini chips shrink a lot, so I make these a lot when this summer vegetable is coming out my ears in July and August.

I love these all on their own as a snack or side dish , but they’re also wonderful for scooping up your favorite dips, like my pizza dip or spinach artichoke dip . Their neutral flavor goes with everything . Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my baked zucchini chips recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Zucchini – I recommend small to medium zucchini, because it has lower water content. Large zucchini will get you larger chips, but I think it’s annoying because it takes so much longer to dry out. You can also use yellow squash , or even patty pan squash .
• Oil – I always make zucchini chips using either olive oil or avocado oil. Any oil works fine, but I’m not a fan of processed seed oils.
• Sea Salt – Or see my 6 other seasoning ideas below!

How To Make Zucchini Chips

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Slice the zucchini. Use a mandoline slicer to cut the zucchini into 1/8-inch thick slices (or thinner). I have an older one pictured below, but now prefer this one that makes the process fast. Pat dry with paper towels to remove any excess moisture.
2. Oil and season. In a large bowl, toss zucchini in olive oil. (Alternatively, you can simply spray lightly with cooking spray.) Sprinkle with salt and toss again.

1. Bake until golden. Top two baking sheets with racks (I use two of these sets , which fit side by side in my oven) and place parchment paper over the racks. Arrange the zucchini slices in a single layer. Bake in a preheated oven, rotating the sheet pans halfway through, until the baked zucchini chips are golden and puckered. If there’s any moisture left, pat dry with a paper towel.
2. Get them more crispy. Turn off oven and leave the door propped slightly open to crisp up the zucchini chips more.

My Recipe Tips

• Thin, uniform slices are very important, so I highly recommend a mandoline slicer . Your chips won’t get crispy if they are too thick, and if the thickness varies, they’ll cook at different rates. I also use my mandoline to make zucchini lasagna , eggplant rollatini , apple chips , and grilled zucchini !
• Go light on the seasonings. Zucchini chips shrink a lot as they dry out, so the seasonings (and salt) will be more concentrated after they are done.
• Can you skip the racks or the parchment paper? Yes, but results are worse. You can oil the racks well and skip the parchment, but even my nonstick ones sometimes stick. And if you want to bake zucchini chips without the racks, it’s possible but they turn out a bit less crisp. I love these baking sheet with rack sets if you want to get some!
• Check on them, as oven times can vary. The cook time can depend on your oven, the thickness of the zucchini, and even your pan.
• Remove the chips from the oven at different times if needed. If some of your chips start to brown while others are not yet done, you can remove the ones that are done and keep baking the rest.
• If your zucchini chips don’t get crisp after cooling, you can bake them for longer. Just repeat the process to bake, cool in the oven with the door propped open, and then on the counter.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 medium Zucchini ▢
• 1 tbsp Olive oil (or avocado oil) ▢
• 1/2 tsp Sea salt (or see 6 flavor options below) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat oven to 200 degrees F (93 degrees C).
2. Use a mandoline to slice zucchini into 1/8 in (.3 cm) thick slices. Pat dry with paper towels to remove any excess moisture.
3. Add olive oil and toss to coat the zucchini slices. Sprinkle very lightly with salt, and any other seasonings you like. Toss to coat again.
4. Place oven safe baking racks on top of two baking sheets , then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It’s fine if they touch, but make sure they don’t overlap.
5. Bake for about 2 1/2 hours , rotating the pans halfway through. The zucchini chips are done when they are puckered and golden. If there is any moisture on the zucchini but it’s already golden, pat dry with a paper towel.
6. Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe, or about 12 zucchini chips

• Tips: Check out my recipe tips above to help you get consistently crispy zucchini chips, notes on timing, and troubleshooting.
• Flavor variations: Want to try some different flavors? See my flavor variations here .
• Alternate cooking methods: I have instructions for the dehydrator, convection oven, or air fryer in my cooking methods here .
• Storage: Homemade zucchini chips will last up to 2-3 weeks in an airtight container in the pantry, as long as they are dried out well, although they are best in the first few days. You can also freeze them for up to 6 months. They lose their crispness quickly both ways, so I just pop them in the oven to crisp up again. It usually takes 10 minutes at 200 degrees F, then cool completely on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Zucchini Chips

6 Flavor Variations

• Parmesan Zucchini Chips – Replace the salt and with 1/4 cup grated parmesan cheese. The cheese is salty enough.
• Truffle – Replace sea salt with truffle salt . This is actually how I first made these zucchini chips, and it feels a little fancy!
• Salt & Vinegar – Add a tablespoon of vinegar (apple cider, red wine, or white) and 1/8 teaspoon black pepper to the raw zucchini before tossing and baking.
• Cool Ranch – Toss the zucchini with a tablespoon of my ranch seasoning . You can do this before baking, but I prefer the flavor of doing it after.
• Curry – Add 1/4 to 1/2 teaspoon of curry powder in addition to the salt.
• Italian – Add a sprinkle of Italian seasoning and garlic powder.

Alternate Cooking Methods

I make this zucchini chips recipe in the oven most often, but you can also dry them out using a dehydrator, air fryer, or the convection setting on your oven. I’ve tested all 3:

• Dehydrator – For dehydrated zucchini chips, arrange the zucchini slices in a dehydrator and dry for about 8 hours instead of baking. One advantage of this is that the chips don’t brown as much.
• Convection Oven – Follow my recipe above, but check on the chips after 1 1/2 hours and every 15-20 minutes after that. The time will vary, but is much faster.
• Air Fryer – My recipe for air fryer zucchini chips is my favorite in terms of texture, and super fast! The batch size is much smaller than the oven, though.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Zucchini Chips (6 Flavors)

My zucchini chips recipe is crispy and so easy! Make them baked in your oven or dried in the dehydrator – plain or in 6 delicious flavors.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/how-to-make-baked-zucchini-chips/

Ingredients

• 2 medium Zucchini
• 1 tbsp Olive oil (or avocado oil)
• 1/2 tsp Sea salt (or see 6 flavor options below)

Instructions

1. Preheat oven to 200 degrees F (93 degrees C).
2. Use a mandoline to slice zucchini into 1/8 in (.3 cm) thick slices. Pat dry with paper towels to remove any excess moisture.
3. Add olive oil and toss to coat the zucchini slices. Sprinkle very lightly with salt, and any other seasonings you like. Toss to coat again.
4. Place oven safe baking racks on top of two baking sheets , then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It’s fine if they touch, but make sure they don’t overlap.
5. Bake for about 2 1/2 hours , rotating the pans halfway through. The zucchini chips are done when they are puckered and golden. If there is any moisture on the zucchini but it’s already golden, pat dry with a paper towel.
6. Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe, or about 12 zucchini chips

• Tips: Check out my recipe tips above to help you get consistently crispy zucchini chips, notes on timing, and troubleshooting.
• Flavor variations: Want to try some different flavors? See my flavor variations here .
• Alternate cooking methods: I have instructions for the dehydrator, convection oven, or air fryer in my cooking methods here .
• Storage: Homemade zucchini chips will last up to 2-3 weeks in an airtight container in the pantry, as long as they are dried out well, although they are best in the first few days. You can also freeze them for up to 6 months. They lose their crispness quickly both ways, so I just pop them in the oven to crisp up again. It usually takes 10 minutes at 200 degrees F, then cool completely on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)