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zucchini chips in white bowl and on brown placemat.

Baked Zucchini Chips

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
Resting Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 4 people
Calories: 47
Author: Lisa MarcAurele
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.
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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.

Video

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.

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
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    [sodium] => 298
    [potassium] => 255
    [fiber] => 0
    [sugar] => 2
    [vitamin_a] => 195
    [vitamin_c] => 17.6
    [calcium] => 16
    [iron] => 0.4
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