Keto Zucchini Chips – These low carb baked zucchini chips are crunchy, flavorful chips are the perfect alternative to traditional potato chips, and they come with the added bonus of being nutrient-dense and easy to make.
Why You’ll Love Keto Zucchini Chips
There’s so much to adore about these crispy chips:
- Low in Carbs: With zucchinis being naturally low in carbohydrates, this snack is perfect for keto dieters.
- Packed with Nutrients: Zucchini is rich in vitamins, minerals, and antioxidants, making these chips as healthy as they are delicious.
- Super Versatile: Flavor them however you want! From classic salt and pepper to spicy chili lime, the sky’s the limit.
- Simple Ingredients: No fancy components needed — just fresh zucchini, some spices, and a method to crisp them up.
Let’s dive into the recipe and then discuss ways to customize and elevate your snack game.
Ingredients for Keto Zucchini Chips
Here’s what you’ll need:
- Fresh Zucchini: Choose zucchinis that are firm and medium-sized. This will ensure uniform slices.
- Olive Oil: A light coating helps the chips crisp up. Avocado oil works great, too.
- Seasonings: Sea salt and black pepper are classics, but feel free to add garlic powder, onion powder, smoked paprika, or even some grated Parmesan for extra flavor.
Tips and Tricks for the Perfect Zucchini Chips
- Use a Mandoline Slicer: Even slices are key to ensuring all chips crisp up at the same time.
- Salt and Blot: Drawing out moisture is essential for crispy results, especially with zucchini’s high water content.
- Low and Slow: If baking, use a low temperature and take your time. High heat will cook them too fast and leave them soggy.
- Air Fryer Bonus: If you have an air fryer, it’s a game-changer. It significantly reduces cooking time and crisps the chips beautifully.
Flavor Variations to Try
- Parmesan Garlic: Add grated Parmesan and garlic powder for a savory twist.
- Spicy Chili Lime: Toss the slices with chili powder and a squeeze of lime juice before baking.
- Ranch Seasoning: Use a homemade or store-bought ranch seasoning for a flavorful, herby snack.
- Everything Bagel: Sprinkle “everything bagel” seasoning for a unique, crunchy flavor.
How to Serve Keto Zucchini Chips
These chips are super versatile and can be enjoyed in many ways:
- As a Solo Snack: Perfect for guilt-free munching on movie night.
- With Dips: Pair with keto-friendly dips like guacamole, tzatziki, or a creamy garlic aioli.
- On the Side: Serve them as a crunchy side with burgers or keto sandwiches.
How to Store Your Zucchini Chips
To maintain their crisp texture:
- Cool Completely: Make sure the chips are completely cooled before storing.
- Use an Airtight Container: Store in an airtight container at room temperature for up to 3 days.
- Re-Crisp if Necessary: If they lose their crunch, pop them back in the oven for a few minutes.
Recipe FAQs
Can I make these chips in a dehydrator?
Absolutely! A dehydrator works wonderfully for making zucchini chips. Set it at 135°F and let the slices dry for 8-10 hours, or until they’re crisp.
How do I keep my zucchini chips from getting soggy?
The key is to remove as much moisture as possible before baking. Salting and blotting, along with a low and slow baking method, help achieve maximum crispiness.
Can I freeze zucchini chips?
Freezing isn’t ideal because the chips will lose their texture when thawed. It’s best to make smaller batches that you can consume within a few days.
Are these chips keto-friendly?
Yes! With minimal carbs and a good dose of healthy fats from the olive oil, these chips are perfect for keto and low-carb diets.
Low Carb Parmesan Zucchini Chips
Keto Zucchini Chips - These low carb baked zucchini chips are crunchy, flavorful chips are the perfect alternative to traditional potato chips, and they come with the added bonus of being nutrient-dense and easy to make.
Ingredients
- 2 medium zucchinis (about 1 pound total)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ¼ teaspoons kosher salt (divided) — or ¾ teaspoon of any other salt
- Olive oil spray
- ¼ cup grated Parmesan (not shredded)
Instructions
- Prep & Preheat: Start by preheating your oven to 425°F and lining a rimmed baking sheet with high-heat-resistant parchment paper. Give the parchment a generous spritz of olive oil.
- Slice & Salt: Slice your zucchinis into ⅛-inch rounds. Sprinkle them with 1 teaspoon of kosher salt and let them rest in a colander in the sink for 30 minutes. This draws out the excess moisture. Once time’s up, rinse and blot those slices dry with paper towels.
- First Bake: Arrange the zucchini rounds in a single layer on your prepared baking sheet, spritz them with more olive oil, and pop them in the oven for 15 minutes.
- Season & Crisp: Pull the sheet out, season with the remaining salt, black pepper, garlic powder, and that glorious grated Parmesan. No need to flip! Slide them back into the oven and bake for another 15-20 minutes until they’re golden and perfectly crisp.
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Calories 73Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 1038mgCarbohydrates 4gFiber 1gSugar 2gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Keto Zucchini Chips are a must-try snack for anyone on a low-carb journey. They’re easy to make, versatile, and incredibly satisfying. Whether you prefer them salty, spicy, or cheesy, there’s a version for everyone. Give them a try, and don’t forget to share your favorite flavor combinations in the comments below!
Still hungry! Try my other keto pudding recipes: