Zucchini Chips Meal Prep

Zucchini chips are the ultimate meal prep snack—crunchy, savory, and naturally low in carbs. Whether you’re prepping lunchboxes for the week, looking for healthy snack ideas, or just want a guilt-free crunch, these baked zucchini chips are a winner. Made with just a handful of wholesome ingredients, they’re easy to customize and store beautifully for days.

In this guide, you’ll learn how to make the crispiest zucchini chips, store them for meal prep, and flavor them in creative ways—all while keeping things gluten-free and pork-free.

🥒 Why You’ll Love These Zucchini Chips

• ✅ Meal prep friendly – Make once, snack all week.

• ✅ Low carb + gluten-free – Perfect for keto, GF, or clean eating.

• ✅ Kid-approved – Great for school lunchboxes or after-school snacks.

• ✅ No fryer needed – Baked, not fried.

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🛒 Ingredients for Zucchini Chips

These basic ingredients make the perfect foundation. You can easily swap in different seasonings!

Basic Ingredients:

• 2 medium zucchini

• 1 tablespoon olive oil (or avocado oil)

• ½ teaspoon sea salt

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• Optional: 2 tablespoons grated Parmesan (for extra crisp + flavor)

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🔪 How to Make Crispy Zucchini Chips

Step 1: Slice the Zucchini Thin

Use a mandoline slicer for uniform slices—⅛ inch or thinner works best for crispiness. If cutting by hand, aim for consistent thinness.

Step 2: Salt and Drain (Important!)

Sprinkle the slices with a little salt and let them sit in a colander for 10–15 minutes. This helps draw out moisture. Then gently pat dry with paper towels.

Step 3: Season and Oil

Toss the zucchini slices in olive oil, salt, pepper, and garlic powder. Add Parmesan if using. Make sure every chip is lightly coated.

Step 4: Bake Low and Slow

• Preheat oven to 225°F (110°C).

• Line a baking sheet with parchment paper.

• Arrange slices in a single layer—don’t overlap!

• Bake for 1.5 to 2 hours, flipping halfway through, until golden and crisp.

Pro Tip: If chips are still a little soft, turn off the oven and let them sit inside for 10–15 minutes to dry out fully.

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🧊 How to Store Zucchini Chips for Meal Prep

Let the chips cool completely before storing to prevent sogginess.

Storage Tips:

• 🥡 Glass containers with airtight lids work best.

• 🧂 Add a small square of paper towel to absorb any excess moisture.

• 📅 Shelf life: Up to 5 days at room temperature.

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🍽️ Flavor Variations to Try

Zucchini chips are easy to jazz up! Try these seasoning combos:

🌶️ Spicy Chili Lime

• Chili powder

• Lime zest

• Smoked paprika

🧀 Cheesy Italian

• Dried oregano

• Parmesan

• Cracked black pepper

🍋 Lemon Herb

• Dried dill

• Lemon zest

• Garlic powder

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🧠 FAQs About Zucchini Chips Meal Prep

❓ Why aren’t my zucchini chips crispy?

Chips may not crisp up if they’re too thick or not fully drained of moisture. Use a mandoline slicer, salt the slices before baking, and be patient with the low-temp bake.

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❓ Can I make zucchini chips in an air fryer?

Absolutely! Air fry at 350°F for 10–15 minutes, shaking halfway. Watch closely—zucchini burns fast in the air fryer.

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❓ Are these chips keto-friendly?

Yes! These zucchini chips are naturally low in carbs, especially without the Parmesan. Ideal for keto, paleo, and whole food diets.

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❓ Can I use yellow squash instead?

Yes, yellow squash works just as well. Follow the same method for slicing, salting, and baking.

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🧺 Perfect for Lunchboxes & On-the-Go Snacking

These healthy make-ahead chips are a great alternative to store-bought snacks. Toss a handful into a lunchbox, pair them with hummus, or enjoy solo for an afternoon pick-me-up.

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📌 Meal Prep Tip:

Make a double batch and store in portion-sized glass containers. Add a mini dip container with hummus, guacamole, or Greek yogurt dip for a balanced snack box!

Final Thoughts

Healthy snacking doesn’t have to be boring. These baked zucchini chips are crunchy, flavorful, and packed with nutrition—perfect for your next meal prep session. Once you try them, they’ll be a staple in your weekly rotation!