Description
Enjoy a guilt-free snack with these crispy keto zucchini chips, perfect for satisfying cravings while staying on a ketogenic diet.
Ingredients
Scale
- 2 medium zucchinis
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon black pepper
- Optional: Grated Parmesan cheese for extra flavor
- Optional: Fresh herbs like rosemary or thyme for zest
Instructions
- Preheat your oven to 225°F (107°C).
- Wash and dry the zucchinis thoroughly. Slice them thinly, about ¼ inch thick.
- Gather the sliced zucchini in a large bowl. Drizzle the olive oil over them, then sprinkle in the garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Toss gently to coat.
- Line a baking sheet with parchment paper or a silicone mat. Lay the zucchini slices in a single layer.
- Place the baking sheet in the oven. Bake for 1.5 to 2 hours, checking at the 1-hour mark for doneness.
- Remove them from the oven and let cool for about 10 minutes.
- Serve immediately or store for later.
Notes
Ensure zucchini slices are thin and not overlapping for optimal crispiness. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Snack
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg