Homemade Zesty Keto Zucchini Chips Recipes

KETO ZUCCHINI CHIPS

Steps:

• Preheat the oven to 115C/225F. Line a large baking sheet with parchment paper.
• Slice the zucchini into very thin slices. Using a paper towel or dish towel, pat the zucchini dry, to ensure all moisture is removed.
• Transfer the zucchini into a large mixing bowl. Add the olive oil and salt and mix well, until the zucchini is lightly oiled.
• Place the zucchini on the lined sheet in a single layer. Bake for 90 minutes, or until crispy and golden brown. Remove from the oven and allow to cool completely.

LOW-CARB ZUCCHINI CHIPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
• Bake in the preheated oven until completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

BAKED ZUCCHINI CHIPS

Steps:

• Slice zucchini into thin rounds with a mandolin slicer.
• Place zucchini slices between paper towels to remove excess moisture. Allow to sit in the refrigerator for at least 2 hours. The drier the better.
• Combine the zucchini slices, oil, and salt in a large bowl. Toss to coat.
• Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. (I find raising the slices off the bottom of the pan helps to crisp them up faster with the air underneath)
• Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.