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    Home / Recipes / Low Carb Snacks

    Oven-Baked Zucchini Chips (Keto, Paleo)

    By Lisa MarcAurele on Jun 21, 2022 30 Comments - This post may contain affiliate links. See Disclosure

    16077 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Oven baked zucchini chips recipe
    zucchini chips with text overlay.
    zucchini chips pinterest image.
    Dairy-FreeNut-FreeEgg-FreeAutoimmune ProtocolKid FriendlyVeganVegetarianPaleo

    It's so easy to make a batch of crispy baked zucchini chips for keto snacks. These paleo-friendly veggie chips can be cooked in the oven or air fryer.

    zucchini chips in white bowl and on brown placemat.
    Jump to:
    • 💛 Why you'll love it
    • 📋 Ingredients
    • 💭 Tips
    • 🔪 Instructions
    • 🍽️ Serving suggestions
    • 📒 Variations
    • 🙋 FAQs
    • 📚 Related recipes
    • 📖 Recipe

    💛 Why you'll love it

    Why are zucchinis so ubiquitous these days?

    It's not like you'd sink your teeth into one raw. But 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, as you'll see, when you slice them up into silver dollar size pieces and bake them in the oven for a couple of hours, they become tasty potato chip healthy alternatives.

    It's actually really easy to turn zucchini slices into zucchini chips.

    📋 Ingredients

    Making baked zucchini chips is so easy! Here's a bit more information about what I used in my crispy baked zucchini chips recipe.

    ingredients for zucchini chips.

    Zucchini

    You'll need two medium-sized zucchini for this recipe. These chips are a perfect way to use up summer squash from your garden.

    Oil

    Olive oil helps your zucchini rounds crisp up while baking. Plus, oil gives the salt something to stick to. Avocado oil will work just as well.

    Salt

    Use just enough to give your zucchini slices the salty flavor that chips are known for.

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    💭 Tips

    • Remove moisture from the zucchini. The more water you pull out of your veggies, the better your chips will turn out.
    • Use a mandolin slicer. This ensures that all your slices bake at the same rate for a nice and crispy zucchini chip.
    • Bake at a low temperature. This is key to turning this summer squash into a chip alternative.

    🔪 Instructions

    This baked zucchini chips recipe is incredibly simple. You'll have crispy chips in no time at all. Here's a bit more information about how to make them.

    Slice the zucchini

    To begin, slice two medium-size fresh zucchini into thin, round pieces. For best results, use a mandoline slicer.

    sliced zucchini in glass mixing bowl.

    Remove moisture

    After the slicing is done, remove any excess moisture from the veggie by placing the zucchini slices between sheets of paper towels.

    I like to put the sliced zucchini in the fridge for at least a couple of hours. You can place them on the humidity-controlled shelf.

    Just remember, for tasty chips, the drier, the better.

    zucchini slices between paper towel layers.

    Add olive oil and salt

    Now that your zuke slices are bone dry, place them in a large mixing bowl. Add one tablespoon of olive oil and half a teaspoon of sea salt to the bowl.

    Now, gently toss so that the slices are coated with oil and salt.

    salt and oil added to zucchini slices.
    salted and oiled zucchini slices in glass mixing bowl.

    Place zucchini on a baking sheet

    From here, lay the veggie slices on a parchment paper-lined baking sheet in a single layer. You can also use a silicone baking mat. Either way, place the zucchini on top of the prepared baking sheet.

    unbaked zucchini slices on lined baking sheet.

    Bake the zucchini chips

    Set the oven to bake at 225°F and cook them for 2 hours or until the chips are golden brown. If not yet crispy, keep checking every 15 minutes or so until the desired crunch factor is reached.

    baked zucchini slices on lined baking sheet.

    🍽️ Serving suggestions

    These zucchini chips are a wonderful choice if you love healthy food. And they are a wonderful way to use fresh summer produce.

    After you make them, serve them with your favorite dipping sauce. I like to make a low-carb ranch or even keto tzatziki sauce. I also think some avocado mayo would taste delicious as a simple dipping sauce!

    There are other healthy recipes that taste like potato chips that would be delicious with these zucchini chips. Salt and vinegar cucumber chips only have 1 gram of net carbs in each serving.

    You can also serve these chips with a healthy snack like keto hummus.

    📒 Variations

    There are a bunch of different ways that you can make these healthy baked zucchini chips.

    First, coat the chips with grated parmesan cheese. It's a low-carb substitute for panko bread crumbs.

    You can also season the chips! I like to add garlic powder or Everything but the Bagel Seasoning. Or, sprinkle the crispy zucchini chips with some onion powder and chili powder.

    zucchini chips in white bowl and on placemat.

    🙋 FAQs

    Before we get to the printable recipe card, here are some questions people often ask about this crispy sliced zucchini recipe.

    How do you keep zucchini chips from getting soggy?

    Zucchini chips can be kept from getting soggy by making sure they are completely dry before you put them in the bag or container. You can also put them in a sealed bag with a paper towel to absorb any excess moisture.

    Can you cook zucchini chips on aluminum foil?

    Yes, you can cook zucchini chips on aluminum foil. Place the oiled and salted zucchini slices on a piece of aluminum foil, and then fold the aluminum foil over the zucchini slices. Cook them in the oven for 10-15 minutes, or until they are crispy.

    How do you make each zucchini slice the same width?

    One way to ensure your zucchini slices are all the same width is to use a mandoline slicer. This kitchen tool has a series of adjustable blades that will evenly slice your vegetables into thin, even pieces. If you don't have a mandoline slicer, you can also use a sharp knife to slice your zucchini into thin strips. Just be careful not to cut yourself!

    How do you store baked zucchini chips?

    Keep the crispy zucchini rounds in an airtight container and store them at room temperature for up to a week.

    baked zucchini chips in small white bowl.

    📚 Related recipes

    If you enjoyed this keto baked zucchini chips recipe, here are some more easy zucchini recipes and keto side dishes you should make next. They are some of my favorites!

    • Low-Carb Zucchini Fries are very crisp and the perfect substitute for french fries.
    • Gluten-Free Zucchini Boats are great for a light lunch and taste just like a pizza.
    • Zucchini Pizza Bites are another creative and fresh new way to eat fresh zucchini.
    • Coconut Flour Zucchini Fritters are a crispy snack that tastes a lot like hash browns patties.
    • Healthy Zucchini Nachos are a tasty and cheesy snack filled with a lot of melted cheese.

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    zucchini chips in white bowl and on brown placemat.

    Baked Zucchini Chips

    Author: Lisa MarcAurele
    5 from 3 votes
    It's so easy to make a batch of crispy baked zucchini chips for keto snacks. These paleo-friendly veggie chips can be cooked in the oven or air fryer.
    Prep Time10 mins
    Cook Time3 hrs
    Resting Time2 hrs
    Total Time3 hrs 10 mins
    Course: Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 4 people
    Calories 47

    Video

    Ingredients

    • 2 medium zucchini
    • 1 tablespoon oil
    • ½ teaspoon salt

    Instructions

    • 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.

    Notes

    Be sure to remove as much moisture from the zucchini as possible before baking. Salting the zucchini slices usually helps them to release the liquid faster.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 0.25recipe | Calories: 47 | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 298mg | Potassium: 255mg | Fiber: 0g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 17.6mg | Calcium: 16mg | Iron: 0.4mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 27.9 % | % Protein: 9.3 % | % Fat: 62.8 % | SmartPoints: 2
    Values
    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.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on December 27, 2018. Post updated on June 21, 2022, with new photos and additional recipe information.

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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Christina Burton

      September 14, 2021 at 1:16 pm

      Can these be made in an air fryer?

      Reply
      • Lisa MarcAurele

        September 14, 2021 at 7:27 pm

        They can. You'd use a lower temperature and cook time. There are oven to air fryer conversion calculators available online that should help with that.

        Reply
    2. jackie

      July 21, 2021 at 1:18 am

      Just seen and printed you veg crisps recipes - can't wait to try!

      Reply
    3. L Diane Johnson

      May 03, 2021 at 10:26 am

      Hi Lisa, Thank you for this little recipe (well actually, very long but easy recipe;)

      Q: I may have missed it but how long can I keep the “chips” once ready? Must they be eaten right away?

      Appreciate it!

      Reply
      • Lisa MarcAurele

        May 03, 2021 at 2:21 pm

        I keep my chips in the fridge and they last at least a week if not longer.

        Reply
    4. TG

      August 02, 2020 at 7:48 pm

      Hello, wondering how you would raise the slices off the bottom of the pan?

      Reply
      • Lisa MarcAurele

        August 02, 2020 at 8:26 pm

        You could use a baking rack in the pan.

        Reply
    5. Mary Lynn Carozza

      January 26, 2020 at 12:23 pm

      Can you do these without any oil?

      Reply
      • Lisa MarcAurele

        January 26, 2020 at 1:52 pm

        I don't see why not since they are baked. But I haven't done it myself.

        Reply
    6. Kim

      October 04, 2019 at 12:42 pm

      How do I store them afterwards

      Reply
      • Lisa MarcAurele

        October 04, 2019 at 7:36 pm

        I keep them in the refrigerator mainly because it can get very humid where I am.

        Reply
    7. Tiffany Fichtenbaum

      August 29, 2019 at 8:41 pm

      how do you determine a serving size do you weight and track this ?

      Reply
      • Lisa MarcAurele

        August 29, 2019 at 8:47 pm

        I just divide the total into 4 equal size servings. It's approximate.

        Reply
    8. lily

      June 20, 2019 at 11:23 am

      I sincerely thank you for sharing your favorite recipes, especially veggie chips, since I have Ulcers I am limited on what I can eat. .

      Thankful, Lily
      age 77

      Reply
      • Lisa MarcAurele

        June 21, 2019 at 11:30 am

        You're welcome Lily! Hope you are enjoying the zucchini chips!

        Reply
    9. Doreen Ann Masters

      June 16, 2019 at 6:29 am

      5 stars
      Lisa, you are amazing and teach me something new about cooking for my health everyday.

      Thank you!

      Reply
      • Lisa MarcAurele

        June 16, 2019 at 7:28 am

        I'm happy to help!

        Reply
    10. Almut Dill

      June 15, 2019 at 6:54 pm

      The zucchini chip sounds delicious, I will try to make them tomorrow.

      Reply
    11. Barbara Doughtie

      June 15, 2019 at 3:09 pm

      I have made them and love them. I also put a dab of parmesan cheese on each. We have also tried yellow squash. Not as tasty as zucchini but ok.

      Reply
    12. Donna Rosen

      June 15, 2019 at 1:51 pm

      Have you tried these in a dehydrator?

      Reply
      • Lisa MarcAurele

        June 16, 2019 at 7:08 am

        I usually do them in the dehydrator since I can fit more trays into it.

        Reply
    13. Debra

      June 15, 2019 at 12:58 pm

      Thank you for this zucchini chip recipe. I would be interested in the kale chips. I am 66 years old and learning new ways of cooking.

      Reply
      • Lisa MarcAurele

        June 16, 2019 at 7:31 am

        Kale chips are very similar, but I make them using a higher oven temperature. It should only take 20-30 minutes at about 225-275°F, and you'll want to flip them about half way.

        Reply
    14. Cindy Peterson

      June 15, 2019 at 11:43 am

      I wonder if anyone has ever tried these in an air fryer. If so, what was the results.

      Reply
    15. Sheryl

      April 05, 2019 at 6:06 pm

      How long will these on a shelf in an airtight container?

      Reply
      • Lisa MarcAurele

        April 06, 2019 at 7:09 am

        I store them in the refrigerator for about a week.

        Reply
    16. Carla Jo Peterson

      March 23, 2019 at 3:54 pm

      I can hardly wait to make these. Your article was great!
      When my daughter was in Co-Pep (before Kindergarten) the parents were required to bring healthy snacks every once in awhile. One mother brought Zucchini slices (raw) with peanut butter. I had never liked zucchini before but was surprised how good they were this way.
      Thank you so much for the recipe.

      Reply
      • Lisa MarcAurele

        March 24, 2019 at 7:26 am

        Zucchini slices are a great cracker sub. I often serve sliced cucumbers and zucchini with cheese.

        Reply
    17. Suzy

      February 06, 2019 at 1:44 pm

      5 stars
      I love zucchini chips! And these look perfectly crispy!

      Reply
    18. Marjory

      February 06, 2019 at 1:18 pm

      5 stars
      I could eat these all day long. They are so delicious! I just wish I had more shelves in the oven so I could make more at one time!

      Reply

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