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    Home / Recipes / Low Carb Snacks

    Zucchini Chips Recipe (Keto)

    By Lisa MarcAurele on Dec 27, 2018 30 Comments - This post may contain affiliate links. See Disclosure

    16057 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Oven baked zucchini chips recipe
    zucchini chips pinterest image.
    Dairy-FreeNut-FreeEgg-FreeAutoimmune ProtocolKid FriendlyVeganVegetarianPaleo

    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.

    zucchini chips with text overlay.
    Jump to:
    • 📋 Ingredients
    • 🔪 Instructions
    • Oil and season
    • 💭 Quick tips
    • 🙋 FAQs
    • 📚 Related recipes
    • 📖 Recipe

    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!

    ingredients for zucchini chips.

    🔪 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.

    dried zucchini slices.

    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.

    adding oil and salt to slices.

    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.

    baking zucchini slices.

    🍽️ 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.

    zucchini chips in white bowl and on placemat.

    💭 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!

    zucchini chips in white bowl and on placemat.

    🙋 FAQs

    Before getting to the recipe card, I wanted to cover some common questions people often ask about these vegetable chips.

    How do you keep zucchini chips from getting soggy?

    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.

    How do you dehydrate zucchini in the oven?

    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.

    What's the best way to slice zucchini thin?

    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!

    ★ 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
    Zucchini isn't just for low carb noodles anymore. This amazing vegetable can be easily transformed in your oven to make crunchy chips for keto snacks. 
    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.
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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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