Addictively Delicious Zucchini Chips



  • 1.5 pounds of zucchini
  • 1 Tbsp Olive oil
  • Sea Salt 

I am always on the lookout for healthy, tasty, "flavorful" (as my son says) snacks for my family. I recently read an article on making chips in your oven using all sorts of vegetables. I opted for zucchini and yellow squash because I happened to have an extra-large organic bag on hand from Costco. (We eat a LOT of zucchini in my house…) 

I first used the mandolin to slice all the squash into rounds. The first batch I made, I painstakingly laid them out on sheet pans with a silpat (plastic sheet pan liner) and used a pastry brush to ever-so-lightly coat them in olive oil.

 I then sprinkled sea salt over the pan from about two feet above them. They came out great, but many of them stuck to the silpats and when I pulled them off, I had the outsides (skin) of the squash and the seeds and middle stuck to the pan. 

Round two! This time I tossed them in a bowl with a little sea salt and olive oil and got them all coated on BOTH sides. This was a better plan. Now the bottoms of the "chips" crisped up just like the tops.

I was left with six sheet pans of squash (3.5 pounds in total) chips. Ask me how many chips we have on hand the next morning… I found ONE lone chip stuck to the bowl I served them in. It must have been too stuck on for my husband or children to get to, because the rest of them are gone. That's right, three and a half pounds of zucchini disappeared within three hours. I'll take that as a good sign. And honestly, I don't mind if they ate ten pounds, because zucchini is so darn good for them! It's packed with potassium and vitamins A and C, low in calories, and the skin is full of fiber. It's a snack to feed your family and feel great about. 

End Result/Recipe Method: 

Slice all the squash on a mandolin or food processor on the slicing disk. Toss in a bowl with olive oil and sea salt until well coated. (Be sure to go very light on the salt. As the chips dehydrate, the salt becomes more pronounced.) Lay them on a baking sheet with either a silpat or parchment paper (they stick). Bake in a 250F degree oven for two hours. It was helpful for me to rotate the pans halfway through baking, because my oven seems to bake unevenly. Let them cool for ten minutes on the sheet pans and try not to eat them ALL up directly out of the oven. And if you DO eat them all at once, you'll have nothing to feel bad about. Enjoy! 

(Fun for the whole family! Ellie was a fan too!)