Baked Zucchini Chips Recipe

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

Course Snack

Cuisine American

Keyword air fryer zucchini chips, how to make zucchini chips, zucchini chips recipe

Prep Time 10

Cook Time 2

Servings -80 chips

Calories 5kcal

Author Beth Pierce

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. 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 basket. 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.

Nutrition