Low Carb Buffalo Baked Zucchini Chips Recipes

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.

CRISPY BAKED ZUCCHINI CHIPS RECIPE

Steps:

• To prepare the squash for slicing, wash the zucchini and dry it off thoroughly with paper towels. Cut the ends off and now it's ready to be sliced.
• Set your mandoline slicer at the thin setting
• Hold one end of the zucchini in one hand and the other one on the slicer. Place the other end onto the slicer and run your squash in one direction over and over again until all of the zucchini is sliced.
• Now it's time to place them on a baking sheet and bake them in the oven.
• The first thing to do is to line a baking sheet with parchment paper.
• Next take all of your zucchini pieces and line them up on the baking sheet in a uniform way to be sure not to overcrowd them so they will cook evenly. You may have to use 2 cookie sheets because they may not all fit on one sheet.
• Gently brush olive oil over all the slices of zucchini
• Lightly sprinkle with salt (coarse salt flakes work best)
• Bake your chips at 225 degrees for 1 hour or until crispy. (NOTE: If you cut the chips thin, then 1 hours should be enough. If you cut them thicker or your oven is older they can take as many as 2 hours to cook).
• About halfway through the baking, flip the chips over to ensure that they crisp on both sides.
• When they have reached their desired crispness remove them from the oven, and take them off the sheet pan and cool them before eating. (Optional: Sprinkle again with salt)

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.

LOW-CARB BUFFALO BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 450º Fahrenheit. Spray two cookie sheets with coconut oil spray.
• Place almond flour, parmesan cheese,chili powder, cayenne pepper,ground cumin, onion powder, garlic powder, salt and pepper in a food processor. Pulse until thoroughly mixed and cheese is finely ground. Place mixture into a bowl.
• Place egg whites into a second bowl.
• Dip the zucchini slices first in the egg white, then in the almond flour mixture, pressing the mixture on to coat and turning the zucchini slice to coat both sides.
• Place coated zucchini slices on a cookie sheet, leaving an inch or so between slices.
• Place cookie sheets with the coated zucchini into the pre-heated oven. Bake for about 7 minutes or until the bottom is golden brown. Turn and bake about 3 minutes more. Remove from oven and transfer to a serving plate using a spatula.
• If desired, serve with blue cheese dressing or ranch dressing for dipping.