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.
The great things about crispy baked zucchini chips is that they are really low in carbs. They are a great alternative to cucumber chips and radish chips.
So let's see what's involved in making the recipe!
📋 Ingredients
You only need 3 simple ingredients to make these tasty low-carb chips: zucchini, oil, and salt. That's it!
🔪 Instructions
Let me show you how easy it is to make this healthy snack!
Prepare zucchini
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.
Bake
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!
🙋 FAQs
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!
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📖 Recipe
Baked Zucchini Chips
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
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.
Christina Burton
Can these be made in an air fryer?
Lisa MarcAurele
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.
jackie
Just seen and printed you veg crisps recipes - can't wait to try!
L Diane Johnson
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!
Lisa MarcAurele
I keep my chips in the fridge and they last at least a week if not longer.
TG
Hello, wondering how you would raise the slices off the bottom of the pan?
Lisa MarcAurele
You could use a baking rack in the pan.
Mary Lynn Carozza
Can you do these without any oil?
Lisa MarcAurele
I don't see why not since they are baked. But I haven't done it myself.
Kim
How do I store them afterwards
Lisa MarcAurele
I keep them in the refrigerator mainly because it can get very humid where I am.
Tiffany Fichtenbaum
how do you determine a serving size do you weight and track this ?
Lisa MarcAurele
I just divide the total into 4 equal size servings. It's approximate.
lily
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
Lisa MarcAurele
You're welcome Lily! Hope you are enjoying the zucchini chips!
Doreen Ann Masters
Lisa, you are amazing and teach me something new about cooking for my health everyday.
Thank you!
Lisa MarcAurele
I'm happy to help!
Almut Dill
The zucchini chip sounds delicious, I will try to make them tomorrow.
Barbara Doughtie
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.
Donna Rosen
Have you tried these in a dehydrator?
Lisa MarcAurele
I usually do them in the dehydrator since I can fit more trays into it.
Debra
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.
Lisa MarcAurele
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.
Cindy Peterson
I wonder if anyone has ever tried these in an air fryer. If so, what was the results.
Sheryl
How long will these on a shelf in an airtight container?
Lisa MarcAurele
I store them in the refrigerator for about a week.
Carla Jo Peterson
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.
Lisa MarcAurele
Zucchini slices are a great cracker sub. I often serve sliced cucumbers and zucchini with cheese.
Suzy
I love zucchini chips! And these look perfectly crispy!
Marjory
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!