Are you looking for a low-carb alternative to potato chips?
If so, you’re in luck!
This savory keto zucchini chips recipe provides you with the delicious salty and crunchy potato chip experience without the excess carbohydrates and inflammatory oils found in most commercial potato chips.
Simply slice fresh organic zucchini to your desired thickness, coat with olive oil and sea salt, bake in the oven, and voila!
Keto zucchini chips. Your family’s new favorite low-carb snack!
Ingredients
2 large organic zucchinis, thinly sliced
2 tablespoons organic olive oil
sea salt, to taste
Instructions
- Preheat oven to 250°F.
- Slice zucchini into desired chip thickness.
- In a medium bowl, combine zucchini slices, olive oil, and sea salt.
- Mix until zucchini is coated with oil and salt.
- Arrange zucchini slices one layer thick on baking sheet covered with parchment paper (you may need multiple baking sheets).
- Place baking sheet(s) in to the oven and bake for 1 hour.
- After 1 hour, check the chips.
- If they are golden brown and crispy they are complete.
- If not, continue to bake until they reach desired doneness, but make sure not to burn the zucchini.
- Remove chips from the oven.
- Allow to cool for 5-10 minutes.
- Serve and enjoy!
Nutrition Facts
Serves: 2
Per serving:
Calories: 111 kcal
Total Fat: 7.3 g
Saturated Fat: 1.0 g
Total Carbohydrates: 11 g
Dietary Fiber: 5 g
Net Carbohydrates: 6 g
Protein: 4 g
How did your chips turn out? Let us know in the comments below!
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