Mouthwatering Dill Pickle Zucchini Chips

Here is my favorite dill pickle zucchini chips recipe, with a simple baking method that turns fresh zucchini into crispy, tangy chips with all the salty, briny flavor of your favorite dill pickles.

These zucchini chips are perfect when you have too many zucchini from the garden and want a healthy snack that actually tastes good. My kids love munching on these, and I feel good knowing they’re eating vegetables instead of regular potato chips.

What Kind of Zucchini Should I Use?

For the best dill pickle zucchini chips, you’ll want to choose medium-sized zucchini that feel firm and heavy for their size. Avoid the really large ones since they tend to have more seeds and can be watery, which won’t give you the crispy texture you’re after. Look for zucchini with smooth, unblemished skin and a nice green color – if it’s starting to get soft spots or wrinkled skin, it’s past its prime. When you slice them, aim for pieces that are about ¼ inch thick so they’ll dehydrate evenly and get properly crispy.

Options for Substitutions

Since the ingredient list isn’t available, here are some common substitutions for typical dill pickle zucchini chips:

• Zucchini: Yellow squash or cucumber work great as alternatives. Just make sure to slice them evenly and remove excess moisture by salting and patting dry before breading.
• Dill pickle juice: If you don’t have pickle juice, mix white vinegar with a pinch of salt and dried dill. You can also use regular white vinegar with a splash of pickle relish juice.
• Panko breadcrumbs: Regular breadcrumbs work fine, or you can make your own by crushing crackers or cornflakes. For a gluten-free option, try crushed pork rinds or almond flour.
• Fresh dill: Dried dill works just as well – use about 1/3 the amount called for in fresh. You can also try dried parsley or even ranch seasoning for a different flavor twist.
• Buttermilk: Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Watch Out for These Mistakes While Baking

The biggest mistake when making dill pickle zucchini chips is not removing enough moisture from the zucchini slices, which leads to soggy chips instead of crispy ones – always salt your sliced zucchini and let them sit for 30 minutes, then pat them completely dry with paper towels.

Cutting the zucchini too thick is another common error that prevents proper crisping, so aim for slices that are about 1/8 inch thick using a mandoline or sharp knife for consistency.

Don’t overcrowd your baking sheet or air fryer basket, as this creates steam and prevents the chips from getting crispy, and resist the urge to flip them too early – let them get golden on one side before turning.

Finally, keep a close eye on them during the last few minutes of cooking since they can go from perfectly crispy to burnt very quickly.

What to Serve With Dill Pickle Zucchini Chips?

These tangy, crunchy chips are perfect as a snack on their own, but they really shine when paired with creamy dips like ranch dressing or a cool tzatziki sauce. I love serving them alongside burgers and sandwiches since they give you that satisfying pickle crunch without the mess of traditional pickles. They also make a great appetizer for parties – just set them out with some spicy mayo or garlic aioli for dipping. For a lighter meal, try them with grilled chicken or fish, where the dill pickle flavor adds a nice zesty kick to balance out the protein.

Storage Instructions

Keep Crispy: These dill pickle zucchini chips are best enjoyed fresh and crispy right after making them. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, though they’ll lose some of their crunch over time.

Refresh: If your chips have gotten a bit soft, you can crisp them back up in the oven at 200°F for about 5-10 minutes. Keep an eye on them so they don’t burn – you just want to drive out any moisture that’s made them soggy.

Make Ahead: You can slice your zucchini and prep everything a day ahead, but I’d recommend making the chips fresh when you want to serve them. The crispy texture is really what makes these special, and they’re quick enough to whip up whenever a craving hits!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 0-0
• Protein: 0-0 g
• Fat: 0-0 g
• Carbohydrates: 0-0 g

Ingredients

• 2 medium zucchini
• 1 tbsp olive oil
• 1 tsp dill pickle seasoning
• 1/4 tsp salt

Step 1: Preheat the Oven

Begin by preheating your oven to 225°F (110°C).

This lower temperature will help slowly dehydrate the zucchini into crisp chips without burning them.

Step 2: Prepare the Zucchini

• 2 medium zucchini

Wash the 2 medium zucchini thoroughly and pat them dry.

Slice them into thin, even rounds, about the thickness of a potato chip.

The thinner you cut them, the crispier they will get in the oven.

Step 3: Season the Zucchini Slices

• sliced zucchini from Step 2
• 1 tbsp olive oil
• 1 tsp dill pickle seasoning
• 1/4 tsp salt

Place the thinly sliced zucchini in a large bowl.

Drizzle with 1 tbsp olive oil, then sprinkle 1 tsp dill pickle seasoning and 1/4 tsp salt over the slices.

Toss everything together gently so all the zucchini pieces are evenly coated.

I find that tossing by hand makes it easier to get each piece evenly covered in seasoning.

Step 4: Arrange Zucchini on Baking Sheet

• seasoned zucchini slices from Step 3

Line a baking sheet with parchment paper.

Arrange the seasoned zucchini slices in a single, even layer on the prepared sheet, making sure the slices do not overlap.

This helps them crisp up properly during baking.

Step 5: Bake Until Crispy

• arranged zucchini chips from Step 4

Place the baking sheet in the preheated oven.

Bake for 1.5 to 2 hours, turning the slices halfway through baking to ensure even crispiness.

The zucchini chips are done when they look golden and feel crisp to the touch.

Step 6: Cool and Serve

Remove the baking sheet from the oven and let the zucchini chips cool completely before serving.

They will continue to crisp up a little as they cool.

For maximum crunch, make sure not to pile them up while they’re still warm.

Mouthwatering Dill Pickle Zucchini Chips

Delicious Mouthwatering Dill Pickle Zucchini Chips recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 39 minutes mins

Cook Time 1 hour hr 18 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings 4

Ingredients

  

• 2 medium zucchini
• 1 tbsp olive oil
• 1 tsp dill pickle seasoning
• 1/4 tsp salt

Instructions

 

• Begin by preheating your oven to 225°F (110°C). This lower temperature will help slowly dehydrate the zucchini into crisp chips without burning them.
• Wash the 2 medium zucchini thoroughly and pat them dry. Slice them into thin, even rounds, about the thickness of a potato chip. The thinner you cut them, the crispier they will get in the oven.
• Place the thinly sliced zucchini in a large bowl. Drizzle with 1 tbsp olive oil, then sprinkle 1 tsp dill pickle seasoning and 1/4 tsp salt over the slices. Toss everything together gently so all the zucchini pieces are evenly coated. I find that tossing by hand makes it easier to get each piece evenly covered in seasoning.
• Line a baking sheet with parchment paper. Arrange the seasoned zucchini slices in a single, even layer on the prepared sheet, making sure the slices do not overlap. This helps them crisp up properly during baking.
• Place the baking sheet in the preheated oven. Bake for 1.5 to 2 hours, turning the slices halfway through baking to ensure even crispiness. The zucchini chips are done when they look golden and feel crisp to the touch.
• Remove the baking sheet from the oven and let the zucchini chips cool completely before serving. They will continue to crisp up a little as they cool. For maximum crunch, make sure not to pile them up while they're still warm.