Baked Zucchini Chips Recipe
Crispy zucchini chips are a fabulous healthy keto snack. Learn how to make these easy zucchini chips in the oven, air fryer, or dehydrator. They will quickly become one of your favorite keto snacks!
Servings 2 servings
Calories 70kcal
Ingredients
- 1 large zucchini
- 1/2 tsp salt divided
- Avocado oil spray (or 1 to 2 tsp liquid oil)
- 1 tsp smoked paprika
- 1/4 tsp ground pepper
- Additional salt to taste
Instructions
- Slice zucchini crosswise into 1/8 inch thick slices using a mandolin slicer or food processor.
- Place the zucchini in layers into a colander or sieve, sprinkling with a little salt with each layer. (You will use about 1/4 tsp salt). Let drain one hour.
- Preheat the oven to 225F and line two baking sheets with parchment paper.
- Lay the zucchini slices out on a tea towel and pat dry with another tea towel. Then lay them out on the prepared baking sheets, close together but not touching. Spray lightly with the avocado oil spray or brush lightly with liquid oil.
- In a spice shaker, combine the paprika, pepper, and the remaining salt. Sprinkle over the tops of the zucchini.
- Bake 70 to 90 minutes, until dry, browned and crisp, rotating sheets halfway through baking. If some chips are crisp early, remove them from the pans and return the rest to the oven.
- Sprinkle with additional salt to taste. Serve immediately.
- Store in a covered container on the counter for up to 3 days. If they soften as they sit, simply re-crisp them in a warm oven.
Notes
Note: Instructions for air fryer and dehydrator are listed in the blog post.
Nutrition
Serving: 1serving = approximately 1/2 cup chips | Calories: 70kcal | Carbohydrates: 5.6g | Protein: 2g | Fat: 4.7g | Fiber: 2g