Crispy Zucchini Chips

Name: Crispy Zucchini Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Zucchini 6 ¾ cups; Type 00 flour 0.4 cup; Extra virgin olive oil 1.3 tbsp; Fine salt 1 ¾ tsp; Oregano (fresh) 1 sprig

it de fr es br

116

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 116
Carbohydrates g 12.9
of which sugars g 3.2
Protein g 4
Fats g 5.3
of which saturated fat g 1.19
Fiber g 3.1
Sodium mg 986

Difficulty: Very easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Very low

PRESENTATION

Recipe by
Valeria Ciccotti

Crispy zucchini chips are, honestly, a must-try at Italian snack tables. They've got this thing where they’re tender inside and crispy outside, without feeling heavy. I mean, the usual frying approach? Forget it. This recipe bakes instead. Just give those zucchini slices a light flour coat, add a drizzle of oil, then off to the oven they go. They come out golden brown. The result? Baked zucchini chips with an awesome crunch on the outside and moist goodness in the middle. And seriously good.

These healthy zucchini snacks are pretty popular across Italy—like, everywhere. You’ll find them alongside meat or fish, or just on their own. Each bite mixes that crispy shell with tender zucchini, perfect when you’re chilling with friends or need something quick and light. And the sauce? Pretty simple.

In Italy, snacking’s got all kinds of cool stuff now. Polenta chips, apple chips, even zucchini focaccia have joined classic fried potato chips—think fish and chips style. But these crispy zucchini chips? They stand out because baking keeps them light, so you can indulge without the guilt. Fans of homemade zucchini chips or those seeking healthy zucchini snacks will tell you, this version is way way better for balancing flavor and texture. Plus, it’s a great way to whip up something tangy and crisp with just a few basic ingredients.

Also, baking means no grease, but you still get that tasty, golden crunch. Throw them on a platter with other snacks for a fun mix, or serve as a simple starter before dinner. Italian kitchens—well, they just love making the most of fresh veggies, and this recipe shows you don’t need to fry everything to get something crispy and really really tasty. This zucchini chip recipe? It’s pretty much a go-to. And it’s easy, light, and just plain good. For sure.

How to prepare Crispy Zucchini Chips

To prepare the crispy zucchini chips, start by washing 1 and drying the zucchinis, then trim them 2, and with the help of a mandolin (for a more precise result) or a knife, slice them thinly to get 1/8 inch rounds 3.

Place them in a bowl, add the salt 4 and the flour 5, then mix 6.

Pour in the oil 7 and the fresh oregano leaves 8. Then mix again 9.

Transfer the zucchinis to a baking sheet lined with parchment paper, trying to overlap them as little as possible. Drizzle with a bit more oil 10 and proceed to bake in a preheated static oven at 392°F, for about 25 minutes 11. Here are your crispy zucchini chips ready, serve them in cones or on a plate 12.

Storage

Although it's best to consume them immediately to retain their crispness, if needed, you can store the crispy zucchini chips in the refrigerator for up to two days.

Freezing is not recommended.