Zucchini isn't just for low-carb noodles anymore. This amazing vegetable can be easily transformed in your oven to make baked zucchini chips for keto snacks.
Zucchinis are super popular these days because they can be enjoyed in so many ways.
When you spiralize them and heat them in a frying pan with some olive oil, they transform from a dull squash into a delectable healthy noodle alternative. And, when you slice them up and bake them, they become tasty potato chip healthy alternatives.
So let's see what's involved in making the recipe!
You only need 3 simple ingredients to make these tasty low-carb chips: zucchini, oil, and salt. That's it!
Let me show you how easy it is to make this healthy snack!
To begin, slice two medium-size zucchinis into thin, round pieces. For best results, use a mandoline slicer.
After the slicing is done, remove any excess moisture from the veggie by placing the slices between sheets of paper towels. I like to put them in the fridge for at least a couple hours. You can place them in the humidity-controlled shelf. Just remember, for tasty chips, the drier the better.
Now that the slices have some of the excess moisture removed, place them in a large mixing bowl.
Oil and season
The next step is to add the oil and salt. First drizzle the oil over the slices then sprinkle on the salt. Finish by gently tossing the slices in the bowl so that they are coated with the oil and salt.
Lay the prepared slices on a parchment paper or silicone mat lined baking sheet. Then bake at 225°F for about 2 hours. If not yet crispy, keep checking every 15 minutes until the chips are crisp and lightly golden.
🍽️ Serving suggestions
Certain activities lend themselves to snacking. Binge-watching your favorite show? These zucchini chips are the perfect snack for relaxing watching TV.
Don't get fooled by regular baked chips. They are made with veggie oils that are cheap and contribute to heart disease, and other chronic problems caused by inflammation.
And if you have three kids like I do, who need constant stimulation, healthy snacks are a must. I realize kale chips are everybody's go-to option but I wanted to offer you another alternative.
💭 Quick tips
Your best friend for making baked zucchini chips is a mandoline slicer. This is a must-have contraption in my kitchen. It's got a sharp, V-shaped stainless steel blade. It makes slicing veggies so much easier.
If you have a sharp knife, you might be wondering why a mandoline slicer is even necessary. But after you use its adjustable settings and create perfectly-shaped uniform chips, you'll know why it's so awesome to use.
The other thing is that you need to make really thin slices for the best results. That's really tough to do with a knife!
Before getting to the recipe card, I wanted to cover some common questions people often ask about these vegetable chips.
One way to keep zucchini chips from getting soggy is to make sure they are completely dry before you bake them. Another way is to keep them in a low humidity area like the refrigerator.
Just follow this recipe! You just need to cut the zucchini into thin slices then bake at a low temperature for two to three hours.
The best way to slice zucchini thin is with a mandoline slicer.
📚 Related recipes
Want a few more tasty keto snack recipes? Here's some of our most requested from family and friends.
- Keto popcorn isn't made from corn, it's popped cheese!
- Parmesan crisps are an easy snack made from shredded cheese.
- Venison deer jerky is a great protein snack any time!
- Keto onion rings are a delicious low-carb appetizer perfect for dipping.
- Blueberry fruit leather is a great way to enjoy fruit on the go!
Baked Zucchini Chips
- 2 medium zucchini
- 1 tablespoon oil
- ½ teaspoon salt
- Slice zucchini into thin rounds with a mandolin slicer.
- Place zucchini slices between paper towels to remove excess moisture. Allow to sit in the refrigerator for at least 2 hours. The drier the better.
- Combine the zucchini slices, oil, and salt in a large bowl. Toss to coat.
- Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. (I find raising the slices off the bottom of the pan helps to crisp them up faster with the air underneath)
- Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.
Array ( [serving_size] => 0.25 [calories] => 47 [carbohydrates] => 3 [protein] => 1 [fat] => 3 [saturated_fat] => 0 [cholesterol] => 0 [sodium] => 298 [potassium] => 255 [fiber] => 0 [sugar] => 2 [vitamin_a] => 195 [vitamin_c] => 17.6 [calcium] => 16 [iron] => 0.4 [serving_unit] => recipe )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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