Same. That’s exactly how these Gluten-Free Lemon Pepper Zucchini Chips were born. I wanted the crunch, the flavor, the satisfaction—but without the deep fryer or mystery ingredients. Just simple stuff. Stuff I can pronounce. Stuff I can grab fresh at a local farmers market or my neighborhood store.
So if you’ve got 30 minutes, a couple of fresh zucchinis, and a craving for something salty with a little zing? You’re in for a treat.
Fresh Tip:
Get your zucchinis local if you can. In the summer, they’re everywhere—farmer’s markets, neighbor’s gardens, even roadside stands. Smaller ones have fewer seeds and less water. Trust me, it matters.
Tools You’ll Need:
Baking sheet
Parchment paper (or a silicone mat if you’re fancy)
Sharp knife or mandoline slicer
Mixing bowl
A working oven (I say this after discovering mine was broken mid-recipe once. Learned the hard way.)
Flavor Variations You Gotta Try
This base recipe is solid. But if you’re feelin’ fancy—or just bored—here are some swaps and add-ons:
Spicy Lemon Chips: Add a pinch of cayenne or red chili flakes to the seasoning mix.
Lemon Ranch: Add dried dill and onion powder for a ranch vibe.
Cheesy Style: Double the nutritional yeast, skip the lemon juice, and use smoked paprika.
BBQ Zucchini Chips: Swap lemon zest for smoked paprika, and add a dash of brown sugar and chili powder.
Personal Note from My Kitchen:
I made a batch of these for a summer picnic with my sister. We were sitting on a scratchy blanket, kids running around, sweating like we owed money, and these little chips got devoured before the burgers hit the grill. People kept asking, “What brand are these?” Nope. Just sliced zucchini. Baked. That’s it.
You’d be surprised how something so simple can steal the show.
Pairing Ideas
These chips aren’t just a snack—they’re a vibe. Try serving them with:
Fresh guacamole or avocado mash
Herbed Greek yogurt dip
A cold glass of iced tea or lemonade
Chicken salad wraps for lunch
On top of a summer salad as crunchy croutons
Why These Chips Work (And Why Store-Bought Usually Doesn’t)
Here’s the thing: most packaged veggie chips? Either fried or weirdly sweet. Or they come dusted in flavoring that tastes like sour socks.
These? They’re bright, bold, real. The lemon cuts through the zucchini’s mellow flavor, and that pepper brings just the right heat. You’ve got crispy edges, a little bite, and none of the post-snack regret.
Plus, when you make them yourself, you skip all the preservatives and save cash. Win-win.
Let’s Talk Shelf Life
Look, these are best the same day. That’s the honest truth. But if you do have leftovers (again, not likely), store in a paper towel–lined container. Avoid the fridge. Fridges kill crisp.
They’ll stay good for up to 2 days, depending on humidity. But if they start to soften, pop them back in the oven for 5–10 minutes to revive them.
Final Thoughts From the Porch Swing
If you’ve never made your own veggie chips, this is a great place to start. You don’t need a dehydrator, you don’t need to soak anything overnight, and you don’t need to apologize to your tastebuds for subpar snacks.
I love these because they remind me of summer. They’re easy enough for a weekday snack, and tasty enough to bring to a cookout. And with ingredients you already trust—fresh zucchini, lemon, olive oil—they’ll always feel good to eat.
So, give ‘em a go. Make a batch for yourself, then maybe one to share. Or don’t share. I won’t judge.
Print
Gluten-Free Lemon Pepper Zucchini Chips
- Total Time: 1 hour 10 minutes
- Yield: 2–3 servings
- Diet: Gluten Free
Description
Crispy, zesty zucchini chips baked in the oven with lemon zest, cracked pepper, and a light crunch from gluten-free crumbs. These make the perfect gluten-free snack using fresh, local ingredients. Simple to make, big on flavor, and light on guilt.
Ingredients
2 medium zucchini, sliced thin (think quarter size)
2 tablespoons olive oil – cold-pressed if you can. It’s clean, flavorful, and helps everything crisp up.
1 tablespoon fresh lemon zest – don’t skip this. It’s what gives that sunshine-in-your-mouth flavor.
1 teaspoon lemon juice – adds brightness without going full sour patch.
1 teaspoon cracked black pepper – fresh ground tastes way better than the pre-ground dust.
¾ teaspoon kosher salt – just enough to balance it all out.
½ teaspoon garlic powder – mellow, toasty background flavor.
1 tablespoon nutritional yeast (optional, but adds that cheesy umami thing).
¼ cup gluten-free breadcrumbs or crushed rice crackers – adds crunch without gluten.
Instructions
Set your oven to 250°F (yep, low and slow). Line your baking sheet with parchment paper. This helps with even browning and keeps things from sticking.
Grab your knife or mandoline and slice the zucchini into rounds—about ⅛ inch thick. The thinner, the better for max crisp. But don’t go paper-thin or they’ll vanish into sadness.
In a big bowl, combine olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, and nutritional yeast (if using). Toss in your zucchini rounds and mix gently until everything’s evenly coated. The goal is flavor in every bite, not soggy circles swimming in oil.
Sprinkle your gluten-free breadcrumbs or crushed rice crackers over the bowl. Toss gently again. You’re not breading like fried chicken—just giving each chip a little jacket of crunch.
Lay the slices out in a single layer on your baking sheet. Don’t overlap. If they’re too close, they’ll steam instead of crisp.
Pop them in the oven and bake for about 1 hour, flipping halfway. You want golden edges, not dark brown ones. When they feel dry and crisp to the touch, they’re done. Every oven’s a little different, so peek in during that last 10-15 minutes.
Once they’re out of the oven, let them sit for a few minutes. They firm up a little more as they cool. If you’ve got any left to store (rare around here), toss them in an airtight container.Crispy, zesty zucchini chips baked in the oven with lemon zest, cracked pepper, and a light crunch from gluten-free crumbs. These make the perfect gluten-free snack using fresh, local ingredients. Simple to make, big on flavor, and light on guilt.
Notes
Smaller zucchinis work best—less water, more flavor.
These taste best fresh out of the oven.
If storing, use a paper towel-lined container and keep them out of the fridge.
Want more crunch? Crush some gluten-free rice crackers extra fine and sprinkle a little more halfway through baking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snacks
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup of chips (approx.)
- Calories: 120
- Sugar: 2g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
