Salt and Pepper Zucchini Chips

I was really amazed with how much these shrank in the oven. Start with a gigantic zucchini if you can. This will be a great way to use up the tons of zucchini we plan to grow this summer.

Salt and Pepper Zucchini Chips

  • Servings: 2
  • Print


  • 1 lb (about 4 cups) thin sliced Zucchini
  • ½ teaspoon salt and ½ teaspoon pepper (OR use Hot Chili Pepper and Garlic Blend from Wildtree instead)
  • ½ tsp grapeseed oil
  • 1 tsp apple cider vinegar


Note: Preheat oven to 230 degrees F. I cut my zucchini on a mandoline slicer using the thinnest setting. In a medium bowl whisk salt, pepper, grapeseed oil (if used), and vinegar. Add sliced zucchini. Toss with the “dressing” to coat. Arrange slices on sheet trays. Bake for about 1 hour and then turn the oven off.  Allow them to completely dry out.  I used four giant zucchini and they shrank considerably.  See below for a before/after picture.  Make these the day before and store in a bowl covered in foil.

If you want to kick this up a notch, consider substituting Hot Chili Pepper and Garlic Blend from Wildtree instead of the salt and pepper.


Store in an airtight container.


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