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Zucchini Paprika Chips


Zucchini Paprika Chips

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These zucchini paprika chips do not last long in my house, the kids just love them! They are light, delicate, and oh-so-satisfying; you won’t even miss over-processed fried chips if you have these! They take a bit long in the oven, but you can just throw them in, turn on the timer, and get other things done while they’re in there.
Servings: 5
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes


  • 2 zucchini
  • 2 tablespoons malt vinegar
  • 2 1/2 teaspoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon sea salt


  • Preheat oven to 200 degrees F.
  • Using a mandoline slicer, cut zucchini into ⅛-inch-thick slices.
  • In a medium bowl, combine zucchini, vinegar, oil, garlic powder, and paprika, tossing to coat well, and let stand for 10 minutes.
  • Place zucchini slices in a single layer on 4 baking sheets lined with parchment paper and sprinkle evenly with salt.
  • Bake until chips are dried, crisp, and lightly golden (about 2-2 ½ hours), flipping halfway through.
  • Remove from oven and allow to cool completely before serving.

Bon appétit!