Zucchini Chips with Garlic Lemon Aioli

Is anyone else surprised by how versatile zucchini is? You can throw it on the grill for a quick side dish, spiralize it into noodles, bake it into brownies, or in this case, make chips!

This recipe might’ve been easier if I had a mandolin but instead I used the slicing side of a standing cheese grater and it worked great. I think the size of the “chips” would’ve been more consistent with the mandolin but mine turned out totally fine! It does take some time to bake these in the oven so be sure to keep that in mind!

Zucchini Chips

Total Time Required: 2 hours and 30 minutes

Prep Time: 30 minutes

Yields: 3 cups zucchini chips


  • 2 medium-sized zucchini
  • 2 tablespoons olive oil
  • Salt & pepper


  1. Preheat oven to 225
  2. Cut off ends of zucchini and slice zucchini into even, thin discs (using a mandolin or slicing side of standing cheese grater)
  3. Place slices between paper towel sheets and dab away excess moisture
  4. Line baking sheets with parchment paper and arrange zucchini slices so they are close but do not overlap (they will shrink in the oven)
  5. Using a pastry brush, coat top of zucchini slices with a layer of olive oil and sprinkle with salt and pepper
  6. Bake for 1.5-2 hours or until zucchini chips are brown and crispy

Garlic Lemon Aioli

Total Time Required: 35 minutes

Prep Time: 5 minutes

Yields: 1/3 cup


  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • Salt & pepper


  1. Mix all ingredients in a bowl and cover
  2. Let sit in refrigerator for 30 minutes until ready to serve

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