Okay these zucchini chips are so DELICIOUS! Such a great healthy way to curb that craving!

Baked Zucchini Chips with Lemon Dill Aioli

Super healthy and yummy snack or side dish for when you need to curb a craving!
Course Appetizer, Side Dish
Cuisine American
Keyword baked zucchini chips, zucchini chips
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 208kcal
Author Pretty Providence


  • 2 medium sized zucchini on the thicker side
  • 2 tbsp olive oil
  • salt
  • 1/3 cup mayonnaise reduced fat is fine
  • 2 garlic cloves
  • juice of 1 lemon
  • 1/2 tsp fresh dill


  • Preheat oven to 225 degrees and line two baking sheets with either silpats or parchment paper.
  • Using a mandoline, slice your zucchini into thin rounds.
  • Place the rounds between two paper towels and push to remove any excess liquid.
  • Line the zucchini rounds into rows on your baking sheet. Brush each round on both sides with very small amount of olive oil.
  • Sprinkle a very light sprinkle of salt over the chips.
  • Place in the oven and cook for 2 hours or until crispy and lightly brown. Remove from oven and let cool on the baking sheet.
  • While zucchini is cooking, making your dip.
  • Mince two garlic cloves and then place in a small bowl. Add the juice of 1 lemon and stir. (the lemon juice will slightly "cook" the garlic and remove the really strong bite of raw garlic.
  • Add the mayonnaise and dill and whisk together until well incorporated. Cover and refrigerate until ready to serve.


Zucchini will stay crispy in an air tight container for around 3 days.


Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 127mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 0.4mg