Keto Zucchini Chips are a light, crunchy, and satisfying low-carb alternative to traditional potato chips. Made with thinly sliced zucchini, healthy fats, and simple seasonings, these chips are baked or air-fried until crisp while keeping carbohydrates low. They are perfect as a snack, appetizer, or side dish and fit easily into a ketogenic lifestyle when prepared correctly.
Ingredients (Serves 2–4)
Vegetables
- 2 medium zucchini
Fats
- 2 tablespoons olive oil or avocado oil
Seasonings
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika or smoked paprika (optional)
- ¼ teaspoon dried oregano or Italian seasoning (optional)
Optional Additions
- ¼ cup grated Parmesan cheese (optional, adds crispiness and flavor)
Instructions
Step 1: Prepare the Zucchini
Wash the zucchini thoroughly and trim off both ends. Using a mandoline slicer or a sharp knife, slice the zucchini into very thin rounds, approximately 1/8 inch thick. Uniform thickness is important to ensure even cooking.
Step 2: Remove Excess Moisture
Place the zucchini slices in a single layer on paper towels or a clean kitchen towel. Sprinkle lightly with salt and let them sit for 10–15 minutes. This draws out excess moisture. Pat the slices completely dry with additional paper towels. This step is critical for achieving crispy chips.
Step 3: Preheat the Oven
Preheat your oven to 225°F (110°C). Line one or two baking sheets with parchment paper.
Step 4: Season the Zucchini
In a large bowl, toss the dried zucchini slices with olive oil until evenly coated. Sprinkle with black pepper, garlic powder, paprika, and any optional herbs. Toss gently to distribute the seasoning evenly.
Step 5: Arrange on Baking Sheet
Lay the zucchini slices in a single layer on the prepared baking sheets. Do not overlap the slices, as overlapping will cause steaming instead of crisping. If using Parmesan cheese, sprinkle a small amount over each slice.
Step 6: Bake Slowly
Bake the zucchini slices for 90–120 minutes, flipping them halfway through. Baking at a low temperature allows moisture to evaporate slowly, resulting in crisp chips without burning.
Step 7: Cool and Crisp
Remove the baking sheets from the oven and let the chips cool for 5–10 minutes. They will continue to crisp as they cool. Discard any slices that remain soft or return them to the oven for additional baking time.
Alternative Cooking Methods
Air Fryer Method
Preheat the air fryer to 350°F (175°C). Arrange the zucchini slices in a single layer. Air fry for 8–12 minutes, flipping halfway, until golden and crispy. Work in batches for best results.
Dehydrator Method
Set the dehydrator to 135°F (57°C). Arrange zucchini slices in a single layer and dehydrate for 8–10 hours until completely crisp.
Serving Suggestions
Serve zucchini chips on their own or with keto-friendly dips such as:
- Sugar-free ranch dressing
- Guacamole
- Garlic aioli
Storage Tips
Zucchini chips are best eaten fresh. If storing, keep them in an open container or loosely covered for up to 24 hours to prevent moisture buildup. Avoid airtight containers, which can make them soggy.
Approximate Nutrition (Per Serving)
- Net Carbs: 2–3 g
- Fat: Moderate
- Protein: Low
- Keto-Friendly: Yes
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