Baked Zucchini Chips Keto Friendly

Dehydrated Zucchini Chips

5 from 6 reviews

Skip those potato chips and bake a batch of these delectable low carbohydrate Keto-friendly zucchini chips.  These four ingredients chips are a breeze to make and packed with so much flavor.


  • 2 medium zucchini cut in 1/8 inch rounds
  • 23 tablespoons olive oil
  • Kosher salt
  • Fresh ground black pepper
  • Cayenne pepper (optional)


  1. Preheat oven to 225 degrees.  Covering a baking sheet with parchment paper.
  2. 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.  Sprinkle lightly with kosher salt, fresh ground black pepper, and, if desired, ground cayenne pepper. (see notes)
  3. 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.


  • A mandolin or food processor is helpful in cutting 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. Other seasonings to try include garlic powder and onion powder
  • The drying process can take up to two hours in the oven, so plan accordingly.
  • Check on the chips every thirty minutes and rotate the baking sheets from top to bottom and front to back.
  • 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. Air fry for about 10 minutes or until brown and crispy. Work in batches.
  • Store the chips in an airtight container for 2-3 days. If needed re-crisp in the air fryer

Keywords: how to make zucchini chips, air fryer zucchini chips, zucchini chips recipe

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