Zucchini Chips

This post is going to be short and sweet savory.

I was in the kitchen making a salad.

And I found myself with left over zucchini. 

Had a light bulb moment and decided to make some chips out of them.

The end.

PS: they were good, very good.  We are planning on making them again.

Here is the short how to:


  • 1 to 2 zucchini (or more for a crowd)
  • Olive oil
  • Chopped fresh thyme
  • Salt, pepper or other seasoning 

Oven on at 225°F.  Line baking sheet with parchment paper or foil.

Slice zucchini into thin medallions, about the size of a quarter with a very steady hand or a mandolin slicer (I used the mandolin; I don’t trust my knife skills in uniform cutting).

Place in a bowl and drizzle with olive oil, a couple of pinches of salt (or your favorite seasoning) and the chopped thyme.  Note: less is more here, go easy on the seasoning, they need less than what you think – if anything you can finish them once they are cooked.

Toss to coat. Line up on the baking pan and place in the oven and bake about 45 minutes.  Rotate pans and bake an additional 30 minutes until the chips are crisped to your liking.

Once out, leave for a bit, so they get a bit dry and then place in a bowl. Taste and season more if needed.

These are the type of healthy snacks that your mom told you eat and I have to agree, they are addictive in a very good way.

They are also perfect to serve as a party snack.