Old Bay Zucchini Chips

Whenever people ask me whether I have a sweet tooth or a salty tooth, I look at them in disgust.

Who would choose cake over potato chips? When I was little (OK…maybe I did this last week) I would snack on dill pickle after dill pickle. The thing I probably crave most when I’m eating clean is potato chips. BBQ Utz Ruffles are my kryptonite.

I’m not a huge fan of kale, so I haven’t caught on to the kale chip craze. But I do like the idea of a healthy snack that is crunchy – and most importantly, salty .

These Old Bay Zucchini Chips will do the trick!  My version of the chips were inspired by Mary at 17 Apart.

Makes 2 small servings


  • 1 fresh zucchini
  • Old Bay seasoning
  • Salt
  • Cooking Spray


  • Preheat oven to 225°F.
  • Line the baking sheet with foil.
  • Slice the zucchini and place evenly on the baking sheet.
  • Lightly spray tops of zucchini slices with cooking spray.
  • Sprinkle Old Bay seasoning and salt.
  • Cook for 50 minutes.
  •  Take out the pan and flip over each slice. Then spray with cooking spray and salt/season this side.
  • Cook for 45 more minutes.

Let the chips cool for awhile – this will dry them out and make them crunchier!

Thanks as always to Jenn for hosting What I Ate Wednesday! 

Do you have a sweet tooth or a salty tooth?