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Zucchini Chips

I had to try the zucchini chips several times. First the slices were 5 mm thick and the temperature was definitely too high. The result was crispy, but also dark – very dark, actually too dark to enjoy. With much lower temperature it went well. But for this result the chips were also in the oven for a veeeery long time, where they cozily could dry.

Zucchini Chips |

For the next portion of chips, I approached from the other side and tried to slice the zucchini as thin as possible. I guess I have managed 1 mm. In the oven at convection heat towards the end of the baking time I had as a reward: floating chips. So for me as the optimum preparation method turned out to be the middle course with about 3 mm thick slices and a marinade of oil, cumin and paprika powder.


Zucchini Chips |



Zucchini Chips |



This time I have got my inspiration from two of my favorite blogs that I always love to visit. I already read Veggieful regularly for a long time, and recently I have discovered My Whole Food Life. Who also loves vegan or whole food snacks, should definitely have a look on both blogs!

Perhaps you also have recipes for vegetable chips? Then please let me know! I just would love it to learn which vegetables I also could try out to turn into chips besides of kale or beetroots!

Zucchini Chips |

Zucchini Chips |

Zucchini Chips


  • 1 medium-sized zucchini peeled and shaved into approximately 3 mm thick, even slices
  • 1 tbsp oil
  • 1/4 tsp cumin
  • 1/4 tsp paprika powder
  • salt


  • Preheat oven to 110°C and line a baking tray with baking paper.
  • Add all ingredients to a bowl and toss to evenly coat zucchini. Place the zucchini slices onto the baking tray in a single layer.
  • Bake for 70-100 minutes until crispy. In between open the oven door every then and now to allow the steam to escape and flipping once after half the time.


For 1 baking tray:
vegetarian | vegan | gluten free:
Adapted from My Whole Food Life

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