These low-carb, Baked Zucchini Chips are a healthy alternative to high-carbohydrate chips and perfect for the keto diet and those watching their carb count. I love to serve these as a snack at parties with lemon pepper wings and chicken lettuce wraps. They also work great as a side dish with grilled chicken or fish.
These fun zucchini vegetable chips are crisp, tasty, and easy to make. They require time and patience as they cook low and slow for a couple of hours. I like to dip them in homemade ranch, comeback sauce, or honey mustard sauce. Please keep in mind that the honey mustard sauce is not on the Keto plan.
What’s In This Post
Ingredients Needed
- Zucchini: chose medium, firm, unblemished zucchini
- Olive oil: extra virgin
- Seasonings: salt, black pepper, and ground cayenne pepper
How To Make Zucchini Chips
This is the nutshell version, please see the recipe card below for the full ingredient list and instructions.
Start by cutting your zucchini slices about 1/8 inch thick. Lay them in a single layer on parchment-covered sheet pans. Blot with paper towels several times to remove any excess moisture. Brush with a thin coat of olive oil or use cooking spray.
Sprinkle lightly with kosher salt, fresh ground black pepper, and, if desired, ground cayenne pepper. Place the baking sheets in a preheated oven and cook until golden brown and crispy. Rotate the baking sheets every 30 minutes.
Recipe Tips
- A mandolin slicer or food processor helps cut the chips into uniform thickness; however, it can still be done with a sharp knife.
- Place the chips on baking sheets that have been covered with aluminum foil or parchment paper so they do not stick.
- Very little of each seasoning is needed because the dehydration process will really intensify the seasonings.
- The drying process can take up to two hours in the oven, so plan accordingly.
Seasoning Variations
- Cajun Seasoning
- Italian Seasoning
- Taco Seasoning
- Greek Seasoning
Frequently Asked Questions
To make air fryer zucchini chips, first preheat the air fryer to 325 degrees. Then, lay the chips in a single layer in the air fryer basket. Air fry for about 10 minutes or until brown and crispy. Work in batches.
First, cool the chips. Then, store them in an airtight container. They will stay crispy for about a day, so try to enjoy them quickly.
More Zucchini Recipes
Baked Zucchini Chips Recipe
Ingredients
- 2 medium zucchini cut in 1/8 inch rounds
- 2-3 tablespoons olive oil
- Kosher salt
- Fresh ground black pepper
- Cayenne pepper optional
Instructions
- Preheat oven to 225 degrees. Covering a baking sheet with parchment paper.
- Lay zucchini rounds in a single layer on the prepared baking sheet. Blot with paper towels several times to remove any excess moisture. Brush lightly with olive oil or use an olive oil spray. Sprinkle lightly with kosher salt, fresh ground black pepper, and, if desired, ground cayenne pepper. (see notes)
- Bake until golden brown and crispy: approximately 2 hours. Check on the chips every 10-15 minutes after 1 hour of baking time. Rotate the baking sheets every 30 minutes.
Notes
- A mandolin slicer or food processor helps cut the chips into uniform thickness; however, it can still be done with a sharp knife.
- Place the chips on baking sheets that have been covered with aluminum foil or parchment paper so they do not stick.
- Very little of each seasoning is needed because the dehydration process will really intensify the seasonings.
- The drying process can take up to two hours in the oven, so plan accordingly.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Laura
I am definitely trying these for my husband. He is low carb and always looking for something to snack on.
Beth Pierce
Thanks, Laura! Enjoy!
Celebrate Woman Today
One of my favorite recipes. I can eat zucchini chips as snacks any time of the day.