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Zucchini Chips (PCOS-Friendly)

At the time of writing this blog, we’re in the midst of the holiday season, and I know that many of the women participating in my free 30-Day PCOS Diet Challenge would appreciate an additional snack recipe for this time of year!

Regardless of your holiday traditions, I figured there was always room for a PCOS-friendly snack for when the family gets together. While you can expect some skepticism at the suggestion of chips made entirely from zucchini, the result is typically a pleasant surprise. Find more snack ideas in my list of PCOS-friendly recipes.

PCOS Recipe Zucchini Chips

Here’s everything you’ll need to make these healthy Zucchini Chips:

  • Zucchinis
  • Olive oil
  • Salt

We love these chips in my household, so I hope you will too.

xo Kym

P.S. If you are struggling to make the switch to a PCOS diet, I run a free 30-Day PCOS Diet Challenge which is the perfect way to really kickstart your health transformation. This event includes weekly meal plans, recipes, shopping lists, and video lessons, all within a supportive community environment. However, if this recipe has inspired you and you want to get started right away, then I recommend downloading my free 3-Day PCOS Diet Meal Plan as well. It’s a 15-page PDF ebook that contains some of my most popular PCOS recipes, a shopping list ready to go, and some additional information about how to use food to heal your PCOS.

This is the perfect PCOS snack recipe to share with friends and family!

PCOS Recipe Zucchini Chips

Zucchini Chips (PCOS-Friendly)

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 30 minutes
Total Time: 3 hours 10 minutes

While you can expect some skepticism at the suggestion of chips made entirely from zucchini, the result is typically a pleasant surprise.



  • 1 tbsp Olive oil
  • 1 tsp Salt


  • 2 Zucchinis


  1. Preheat the oven to 200°F (100°C) and line two baking sheets with parchment paper. Make sure to use parchment paper for this recipe as it helps the chips to get crispy on the bottom.
  2. Thinly slice the zucchini to approximately 1/16 – 1/8” (1.5 – 3 mm) thick. This is a piece of cake with a mandolin slicer, but you can do it with a sharp knife too if you’re patient and careful.
  3. Place the zucchini in a bowl, drizzle with olive oil, then gently toss to coat.
  4. Place the disks closely together (but not touching) on the baking sheets. Sprinkle with salt to taste and add any other seasonings you’d like to try. While plain salted zucchini chips are great, some other nice combinations include smoked paprika, garlic, and marjoram; cumin, coriander, and chili powder; or basil, oregano, and red pepper flakes. Keep in mind that the seasonings will become more concentrated when the zucchini shrinks in the oven, so you only need a light sprinkle.
  5. Place in the oven and bake for 2-2 ½ hours until crisp and golden. Once done, turn the heat off, and prop open the oven door. Allow the zucchini to cool in the warm oven for another 30 minutes.
  6. Enjoy by themselves or with your favorite dip.
  7. The chips should keep for up to 3 days in a zip lock bag, but they’re likely to soften during this time. I doubt you’ll have any trouble getting through them though.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1169mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 2g

Please note that the nutrition information above isn’t always 100% accurate.

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