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Easy Keto Zucchini Chips

Easy Keto Zucchini Chips

Easy Keto Zucchini Chips are your new favorite healthy snack, offering a delicious, crunchy, and guilt-free alternative to traditional potato chips, perfect for satisfying cravings on a low-carb diet. This simple recipe makes it incredibly easy to whip up a batch of crispy, flavorful zucchini chips right in your own kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Active Cooking Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Keto, Low-Carb
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • salt to taste
  • black pepper to taste
Optional Ingredients
  • Grated Parmesan cheese pinch
  • cayenne pepper pinch

Equipment

  • Mandoline slicer or sharp knife
  • Kitchen towel or paper towels
  • Large bowl
  • Small Bowl
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
  2. Wash and trim the ends off the zucchinis. Using a mandoline slicer or a very sharp knife, slice the zucchinis into very thin rounds, about 1/16 to 1/8 inch thick. The thinner the slices, the crispier your chips will be. Try to keep the slices as uniform as possible for even cooking.
    2 medium zucchinis
  3. Arrange the zucchini slices in a single layer on a clean kitchen towel or several layers of paper towels. Gently pat them dry, pressing down to absorb as much moisture as possible. You can also place them between two towels and very gently press.
    2 medium zucchinis
  4. In a large bowl, combine the dried zucchini slices. Drizzle with olive oil and toss gently to coat each slice evenly. In a small separate bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle this seasoning mixture over the oiled zucchini slices and toss again until well coated. If using, add a sprinkle of grated Parmesan cheese or a pinch of cayenne pepper now.
    2 medium zucchinis, 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, salt, black pepper, Grated Parmesan cheese, cayenne pepper
  5. Spread the seasoned zucchini slices in a single, even layer on the prepared baking sheets. Ensure the slices are not overlapping, as this will steam them instead of crisping them. You may need to use both baking sheets.
    2 medium zucchinis
  6. Place the baking sheets in the preheated oven. Bake for 10-15 minutes, then carefully flip each zucchini chip. Continue baking for another 8-12 minutes, or until the edges are golden brown and crispy. Keep a close eye on them during the last few minutes, as they can go from perfectly crisp to burnt very quickly due to their thinness.
  7. Once baked to your desired crispness, remove the baking sheets from the oven. Let the Easy Keto Zucchini Chips cool completely on the baking sheets or a wire rack. They will continue to crisp up as they cool. Serve immediately as a delicious, crunchy snack!

Notes

Store completely cooled chips in an airtight container at room temperature for up to 1-2 days, or refrigerate for 3-4 days (may lose crispness). To reheat, bake at 300°F (150°C) for 5-10 minutes. Freezing is not recommended.