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Keto zucchini crispy chips

Keto zucchini crispy chips

Keto zucchini crispy chips

Keto zucchini crispy chips, If you are looking for an alternative to potato chips you have to give zucchini chips a try as a clean and healthy snack. Zucchini chips taste amazing and they are low carb, paleo and gluten free. They are simple to make but they do take time to bake


  • 1 large zucchini
  • ½ teaspoon salt divided
  • Avocado oil spray (or 1 to 2 teaspoon liquid oil)
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground pepper
  • Additional salt to taste US Customary – Metric


  1. Slice zucchini crosswise into ⅛ inch thick slices using a mandolin slicer or food processor.
  2. Place the zucchini in layers into a colander or sieve, sprinkling with a little salt with each layer. (You will use about ¼ teaspoon salt). Let drain one hour.
  3. Preheat the oven to 225F and line two baking sheets with parchment paper.
  4. 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.
  5. In a spice shaker, combine the paprika, pepper, and the remaining salt. Sprinkle over the tops of the zucchini.
  6. 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.
  7. Sprinkle with additional salt to taste. Serve immediately.
  8. 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.
  9. Enjoy 


Amount Per Serving (1 serving = approximately ½ cup chips)

  1. Calories 87kcal
  2. Fat 24.3g
  3. Protein 4.6g
  4. Carbohydrates 3.2g