Crispy Zucchini Chips: Healthy Oven Baked Zucchini Recipe

4 servings
30 min

Learn how to make crispy oven baked zucchini chips. Not only is this recipe a healthy and delicious side dish, it’s also a great way to use zucchini when it’s in season in the summer. My crispy zucchini chips are a lightened version of the traditional recipe because they are baked and not fried. I also replaced the egg with an egg substitute for an easy vegan alternative when you use flour or plant based bread crumbs.

Fried zucchini is a summer staple across most of America. Zucchini is easy to grow and provides an overabundance of crops each year. If you don’t grow your own zucchini, then I’m sure a few friends can spare a few for you to make tasty zucchini chips.

One zucchini plant can produce up to 10 pounds of squash per plant. The plants can offer fresh zucchini for several months, so you can make this recipe for crispy zucchini chips for most of the summer.

When I was a kid, my mom fried her crispy baked zucchini chips. We had a zucchini chips recipe almost every night for a few months. By the time the season was done, we were tired of this side dish. However, we always looked forward to it through the winter and the following spring.

I wanted to create a recipe for crispy zucchini chips that are baked and not fried for a healthier take on this zucchini recipe. So not only did I bake these, I also replaced the egg in therecipe with an egg substitute made from chickpea flour and water. While chickpea flour doesn’t taste great raw, it’s virtually undetectable when baked. It also adds a boost of protein to these tasty zucchini chips. Plus chickpeas are a heart healthy food!

How Do You Dry Zucchini Before Cooking?

I don’t always dry my zucchini before cooking, but it does help make oven baked zucchini chips extra crispy. Here is how to dry zucchini before cooking:

  • After you cut your zucchini into slices, put the slices in a bowl and sprinkle with salt.
  • Toss the zucchini gently and pour into a colander set over a bowl or in the sink.
  • Then let the zucchini rest for 30 minutes.Finally, blot the zucchini dry with a clean towel. This removes excess water so you can bake extra crispy zucchini chips.

Discover more tips on making crispy zucchini chips here. I've also included information on how to keep your zucchini from getting soggy, salting zucchini and serving suggestions.

Crispy Zucchini Chips: Healthy Oven Baked Zucchini Recipe
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 3 medium zucchini squash
  • 2 Tablespoons chickpea flour
  • 5 Tablespoons water
  • 1 Tablespoon vegan nutritional yeast
  • ½ - ¾ Cup breadcrumbs
  • ½ teaspoon smoked paprika powder
  • 1 Tablespoon olive oil
  • ½ teaspoon sea salt

Preheat the oven to 375 degrees Fahrenheit. Drizzle olive oil in a baking sheet and set aside.
Slice zucchini ½ inch thick. Sprinkle salt on zucchini and toss to coat. Place in a colander and let sit for 30 minutes to draw out moisture.
Make the chickpea egg by combining the chickpea flour and water. Whisk well to combine. Add the nutritional yeast, salt and smoked paprika to the chickpea egg substitute.
Use a clean towel to remove excess moisture from the zucchini slices. Then dip each slice into the chickpea egg mixture and then into the breadcrumbs.
Place dipped zucchini slices on a baking sheet. Bake for 20 minutes or until golden brown and crisp.
Rebecca D. Dillon
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  • Jim DiRenzo Jim DiRenzo on May 17, 2021

    Try the same process on egg plant. It makes a healthy substitute to potato chips.

  • Dene Dene on May 17, 2021

    Can I use almond flour?? I have tons of that. 🥴

    • See 2 previous
    • Paula Paula on May 17, 2022

      Google how to make chickpea flour. It's super easy and cheap. For a small amount you can use a coffee grinder.