BAKED ZUCCHINI CHIPS
It's so easy to make a batch of crispy baked zucchini chips for keto snacks. These paleo-friendly veggie chips can be cooked in the oven or air fryer.
Provided by Lisa MarcAurele
Categories Snack
Time 3h10m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 0.25 recipe, Calories 47 kcal, Carbohydrate 3 g, Protein 1 g, Fat 3 g, Sodium 298 mg, Sugar 2 g
LOW-CARB ZUCCHINI 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. You could use a food dehydrator too if you have one (I don't).
Provided by lxydn
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 2h10m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 10.8 g, Fat 7.3 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 192.4 mg, Sugar 5.6 g
LOW CARB ZUCCHINI OVEN CHIPS
Categories Vegetable Appetizer Side Bake Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low/No Sugar Healthy
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
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- Preheat the oven to 225 F (110°C) and line a large baking tray with paper towels (use two baking trays if necessary).
- Lay the zucchini in a single layer on paper towels and sprinkle 1-2 teaspoons of salt on. Leave for 10 – 15 minutes so the salt can draw some of the water out of the zucchini.
- Pat dry, lay another layer of paper towel on top, and then place a baking tray with something heavy on top. Leave for 10 minutes until the last bits of excess water have been pressed out.
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