These Easy Keto Zucchini Chips are a crunchy and tasty snack that fits perfectly into a low-carb diet! Simply slice zucchini, sprinkle some seasoning, and bake them until crispy!
I often munch on these while binge-watching my favorite shows. They’re much healthier than chips and super fun to make. Plus, who can resist that satisfying crunch? 😋
I love how quick and simple they are to prepare. Just slice, season, and bake! They’re perfect for enjoying any time, and feel like a treat without the guilt!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star of this recipe. Look for medium-sized zucchinis that are firm and have a shiny skin. If you can’t find zucchini, yellow squash can work as a substitute, though the flavor will be slightly different. I love zucchini for how versatile it is!
Olive Oil: This adds great flavor and helps the chips crisp up. If you’re looking for a different taste, you can substitute with avocado oil or coconut oil. I recommend staying away from canola oil as it doesn’t give the same flavor.
Seasonings: The garlic powder, paprika, and black pepper create a delicious blend. Feel free to experiment! For a spicy kick, try adding cayenne pepper or taco seasoning. I often mix it up based on my mood, and it’s always fun to try new combinations!
Parmesan Cheese: This optional ingredient gives extra flavor. If you’re vegan or dairy-free, nutritional yeast is a great alternative for that cheesy taste. It adds depth and still fits within a keto diet.
How Do I Get Crispy Zucchini Chips?
Getting your zucchini chips crispy might seem tricky, but with the right steps, it’s simple! The key is slicing your zucchini thin and baking them low and slow.
- Use a mandoline slicer for even slices of about 1/8 inch thick. This helps them cook evenly.
- Arrange the slices in a single layer on the baking sheet, avoiding overlap. This prevents steaming and helps them crisp up.
- Monitor the chips while they bake. Two hours is a great starting point, but you may need to adjust based on your oven.
- Allow them to cool completely on the baking sheet after baking. This allows them to crisp further!
How to Make Easy Keto Zucchini Chips
Ingredients You’ll Need:
For the Zucchini Chips:
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika (or your choice of seasoning)
- ½ teaspoon black pepper
- Optional: ¼ cup grated Parmesan cheese for extra flavor
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 2 hours to bake. So, you’ll be enjoying your delicious zucchini chips in about 2 hours and 10 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 225°F (110°C). This low temperature will help to dehydrate the zucchini slices and make them crispy. While the oven warms up, line a baking sheet with parchment paper so the chips don’t stick.
2. Prepare the Zucchini:
Wash the zucchini carefully to remove any dirt. Slice them into very thin rounds, about 1/8 inch thick. A mandoline slicer works great for this, as it ensures that all slices are the same thickness for even cooking.
3. Season the Slices:
In a large bowl, toss the zucchini slices with olive oil, salt, garlic powder, paprika, and black pepper. Make sure all slices are evenly coated. If you’re using Parmesan cheese, sprinkle it in now and mix everything together once more for extra flavor.
4. Arrange for Baking:
Place the seasoned zucchini slices in a single layer on the prepared baking sheet. Be careful not to overlap the slices, or they will not get crispy.
5. Bake the Chips:
Put the baking sheet in your preheated oven and bake for about 2 hours. Flip the chips halfway through cooking to ensure they crisp up nicely on both sides. Keep an eye on them, as baking times can vary a bit depending on your oven.
6. Cool and Enjoy:
Once the chips are golden brown and crispy, remove the baking sheet from the oven. Let the zucchini chips cool completely on the sheet. They will get even crispier as they cool down. Enjoy your snack or side dish!
7. Storage:
If you have any leftover zucchini chips, store them in an airtight container for up to a week. They make a fantastic healthy snack any time!
Can I Use Different Seasonings?
Absolutely! Feel free to get creative with your seasonings. Instead of paprika, you can try cumin, chili powder, or even Italian herbs. Just keep the salt level in mind to maintain a good flavor balance!
What If I Don’t Have Olive Oil?
If you don’t have olive oil, you can substitute it with avocado oil or melted coconut oil. Both will work well and add a slightly different flavor to your zucchini chips!
Can I Make These Chips in a Dehydrator?
Yes, you can! If you’re using a dehydrator, set it to 125°F (52°C) and dehydrate the zucchini slices for 6-8 hours or until crisp. Just remember that the dehydrating process will take longer than the oven method.
How Should I Store the Zucchini Chips?
Store any leftover zucchini chips in an airtight container at room temperature for up to a week. For maximum freshness, keep them in a cool, dry place. If they start to lose their crunch, you can pop them back in a low oven for a few minutes to restore their crispiness!
