If you’re craving a crunchy, guilt-free snack that fits your keto diet, you’ll love zucchini chips. They’re light on carbs, easy to season, and give you that satisfying crisp without loading up on sugar or starch. Think of them as the potato chip’s healthier cousin, but without any of the guilt. Ready to give them a try?
Ingredients
- 2 medium zucchinis, sliced thin
- 2 tablespoons olive oil (or avocado oil)
- ½ teaspoon sea salt (adjust to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper (optional)
Directions
- Preheat your oven to 225°F. A lower temperature helps the zucchini chips crisp up slowly instead of burning.
- Layer your sliced zucchinis between paper towels and gently press to remove excess moisture. This step keeps them from turning soggy.
- In a bowl, toss zucchini slices with olive oil, salt, garlic powder, and pepper. Make sure each slice is well coated.
- Spread the slices in a single layer on a baking sheet lined with parchment paper. Overlapping slices can lead to uneven cooking.
- Bake for about 2 hours, flipping halfway through. The chips are done when they’re lightly golden and crisp around the edges.
- Let them cool for a few minutes before enjoying. They’ll firm up a bit more as they rest.
Nutrition facts
Below is an approximate breakdown per serving (based on four servings):
- Calories: 60
- Fat: 4g
- Net Carbs: 3g
- Protein: 2g
These numbers can vary slightly depending on how thin you slice your zucchini and the amount of oil you use. If you’re strictly tracking macros, measure precisely for the best results.
Final thoughts
It’s always nice to have a snack that won’t send you spiraling out of ketosis. These zucchini chips prove that you can still enjoy a crunchy treat without compromising your diet. If you’d like more zest, try sprinkling on chili powder or grated Parmesan cheese. With a little creativity, you’ll never get bored.
Frequently asked questions (FAQs)
- Can I use an air fryer instead of an oven?
Yes. Set your air fryer to around 350°F, and check every 5 to 7 minutes. You may need to work in batches, but the result is typically just as crisp. - How should I store leftover chips?
Keep them in an airtight container at room temperature for up to two days. If they start to soften, pop them back in the oven for a few minutes to re-crisp. - Are these chips safe to freeze?
It’s generally not recommended. The chips can lose their crunch once frozen and thawed. It’s best to make small batches you can enjoy fresh.
Ingredients
2 medium zucchinis, sliced thin
2 tablespoons olive oil (or avocado oil)
1/2 teaspoon sea salt (adjust to taste)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper (optional)
Directions
- Preheat your oven to 225°F. A lower temperature helps the zucchini chips crisp up slowly instead of burning.
- Layer your sliced zucchinis between paper towels and gently press to remove excess moisture. This step keeps them from turning soggy.
- In a bowl, toss zucchini slices with olive oil, salt, garlic powder, and pepper. Make sure each slice is well coated.
- Spread the slices in a single layer on a baking sheet lined with parchment paper. Overlapping slices can lead to uneven cooking.
- Bake for about 2 hours, flipping halfway through. The chips are done when they’re lightly golden and crisp around the edges.
- Let them cool for a few minutes before enjoying. They’ll firm up a bit more as they rest.
