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These ridiculously simple to prepare zucchini chips make a perfect gluten-free, dairy-free, Paleo-friendly snack or side dish.  All you need is three basic ingredients, a mandolin/slicer/knife, an oven, and patience.


1 zucchini (courgette) per serving

Olive oil

Salt to taste


  1. Preheat oven to 100C and line one or more baking trays (depending on the number of zucchinis you are cooking) with baking paper.

  2. Wash (not peel) the zucchini, chop off and discard the ends, then thinly slice using a mandolin/slicer/knife.  (If using a knife and good old fashioned elbow grease, make sure you keep the slices approximate the same size so that they cook evenly.)

  3. Lay zucchini slices in a single layer between two kitchen paper towels and pat dry to remove moisture.

  4. Transfer zucchini slices to baking tray(s) in a single layer to ensure even cooking.

  5. Drizzle/brush with olive oil and sprinkle with salt.

  6. Bake for two hours or until golden and crisp.  (My oven is temperamental so mine didn't cook evenly ~ but I imagine in a fan-forced oven they would cook far more evenly and quicker!).



[Recipe by Franciska - inspired by countless veggie chips recipes!]