I created this recipe as a way to enjoy a crunchy snack while incorporating more vegetables into my diet. It’s an alternative to my Air Fryer Zucchini Chips and a healthier option than Air Fryer Tortilla Chips. But if you like savory appetizers with zucchini, I also recommend trying my Vegan Zucchini Fritters. As someone who loves exploring healthier alternatives to classic treats, these zucchini chips are a tasty, nourishing, and healthier-for-you snack. They’ve become a favorite in my household, proving that healthy eating can be both fun and flavorful.
Ingredients and Substitutions
Zucchini – Small zucchini are ideal. Yellow squash can be used as an alternative for variety. Olive Oil – Provides flavor and helps the coating stick. Avocado oil is a good substitute. Instant Polenta – Adds crunch. Cornmeal or almond flour can be used for different textures. Smoked Paprika – This gives a smoky flavor. Regular paprika can be used if smoked is unavailable. Salt – Enhances overall flavor. Sea salt or kosher salt work well. Cumin – Adds warmth. Ground coriander can be used as an alternative. Italian Herbs – Provides aromatic flavor. A mix of dried basil, oregano, and thyme can be used.
How to Make Baked Zucchini Chips
This recipe is super easy to make with my printable card further down, but here are pictures of the key steps.
Expert Tips
For extra-crispy chips, lightly salt the zucchini slices and let them sit for 10 minutes before patting dry. This draws out excess moisture. Experiment with different seasonings like ranch powder or nutritional yeast for cheese-flavored chips. If you don’t have a mandoline, use a sharp knife or vegetable peeler for thin, consistent slices. For a lower-carb version, omit the polenta and increase the spices slightly. Store any leftovers in an airtight container with a paper towel to absorb moisture and maintain crispness. For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. Make sure you use quick-instant polenta aka fine grind cornmeal. It’s basically precooked dried and finely ground cornmeal. This is not corn flour. Make sure you spread the slices as flat as possible. The less you stack them the crispier it gets, but keeping a few next to each other creates clusters. The key to form clusters and crispy chips is to have the perfect ratio of oil to cornmeal. Too much oil makes the zucchini soggy, not enough makes the crumb loose. It won’t stick to the slices and won’t crisp.
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