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+ servings

Zucchini Chips

Zucchini Chips that will satisfy your craving for something crunchy and salty all while being gluten-free and a healthier alternative.
Course Appetizer, Side Dish, Snack
Keyword Dairy Free, Gluten Free
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 167.5kcal
Author Sabrina Cellupica & Nicole Ensoll


  • 4 organic zuccini
  • A. Vogel Herbamare to taste
  • garlic powder to taste
  • black pepper to taste
  • paprika to taste
  • 1/4 cup avocado oil to brush


  • Preheat the oven 235°F and prepare a baking sheetlined with parchment paper and sparingly spray avocado spray.
  • Prepare a separate baking sheet with a paper towel to remove the moisture from zucchini.
  • Using a mandolin, slice ⅛ inch thick zucchinislices, so they are consistent in size.
  • Place the slices on the paper towel, cover with another layer of paper towels and place another baking sheet on top. Leave for a few minutes to remove excess moisture before baking.
  • Lay the slices on the prepared baking sheet and sparingly spray or brush each slice with avocado oil.
  • Sprinkle Herbamare, garlic powder, black pepper and paprika or any of your favourite seasonings.
  • Bake chips for 1 ½ -2 hours or until lightly browned and crispy.
  • Remove from the oven and set aside to cool. Add to a charcuterie board or eat them as-is for a delicious snack!


Serving: 1serving | Calories: 167.5kcal | Carbohydrates: 13.3g | Protein: 4.6g | Fat: 11.8g | Saturated Fat: 1.9g | Trans Fat: 9g | Cholesterol: 9mg | Sodium: 30.4mg | Fiber: 4.2g | Sugar: 8.4g