These baked zucchini chips are a light, flavorful alternative to store-bought chips. They make a great Paleo-friendly snack that’s easy to prepare and perfect for busy households. With just a few ingredients and low oven heat, you can turn surplus zucchini into a crispy, savory treat your family will reach for again and again.
Kids often love these because they’re crunchy and salty — and you can slip a serving of vegetables into lunchboxes without a fuss. Make a large batch, store the chips in airtight bags or containers, and you’ll have a convenient, shelf-stable snack for school, work, or on-the-go munching.
This recipe is bright with curry and garlic notes. If you prefer a more pronounced curry flavor, add an extra 1/4 teaspoon of curry powder to the seasoning mix. I found that baking the chips on lightly oiled parchment paper prevents sticking better than silicone mats in my oven, but either method can work if treated lightly with oil.
When zucchini comes in season, it’s common to end up with more than you can eat fresh. Turning extras into baked chips is a great way to avoid waste and preserve that summer harvest. The chips keep well and travel easily for picnics, after-school snacks, or lunchbox extras.
Be warned: these are highly moreish. The combination of crisp texture, salt, and warming spices means you may find it hard to stop after a few. They also tend to develop more depth of flavor as they cool, making them satisfying right away and later in the day.
Recipe
Curried, Baked Keto Zucchini Chips Recipe
- Author: Rebecca Baron
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Side Dish / Snack
- Cuisine: Paleo
Description
These curried, baked zucchini chips are light, crisp, and packed with savory flavor. They’re an easy way to enjoy vegetables in chip form without deep-frying or excess oil.
Ingredients
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon curry powder (add an extra 1/4 tsp for bolder flavor)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt or real salt, to taste
Instructions
- Preheat your oven to 225°F (about 107°C). Line two baking sheets with parchment paper and lightly brush the top of the paper with a little olive oil to reduce sticking.
- Trim the ends from the zucchini and discard. Using a mandoline set to a very thin slice or a very sharp knife, slice the zucchini into paper-thin rounds. Thin, even slices ensure the chips will crisp uniformly.
- Arrange the zucchini slices in a single layer on the prepared baking sheets. Place them close together but avoid overlapping so air can circulate around each slice.
- Lightly brush the tops of the zucchini rounds with the olive oil, using just enough to coat them thinly.
- In a small bowl, mix the curry powder, garlic powder, and salt. Sprinkle this seasoning evenly over the oiled zucchini slices.
- Bake at 225°F for at least one hour, then begin checking for doneness. Depending on slice thickness and oven differences, chips may need slightly longer. Remove chips as they become dry and crisp; you can take out finished pieces while allowing others to continue baking.
- When all chips are crisp and golden, allow them to cool completely on a wire rack or the baking sheet. Cooling helps them reach maximum crunch.
- Store cooled chips in an airtight container or resealable bag at room temperature for several days. If they soften, briefly re-crisp in a low oven for a few minutes.
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