Baked zucchini chips are healthy , low carb And will satisfy your cravings for crispy and crunchy chips without increasing your carbohydrates intake.
Zucchini is 95% water which makes it great for keto and a low carb diet. Zucchini chips are a great replacement for potato chips at snack time. Zucchini chips are delicious and easy to make with just 2 ingredients plus seasonings of your choice.
I like crispy, and crunchy snacks especially when I am writing or reading. Before I started the keto diet I used to snack a lot on potato chips. When I started the keto diet I had to let go of potato chips and KOkale chips became my favourite. Kale chips are delicious and crispy but I didn’t want to eat them every time because I didn’t want them to bore me. I needed a variety of snacks to incorporate in my keto diet.
When I found the zucchini chips recipe I was sceptical at first because I know zucchini to have a lot of water content and I doubted that I can have crispy chips from zucchini. I love to learn and experiment so I went ahead and tried the chips. The first time I was disappointed because the chips were salty, soggy and burnt. I didn’t give up, I kept on trying to correct where I went wrong until I mastered making crispy zucchini chips. Since then they have become a hit in my house, we all love them.
What is zucchini chips?
Zucchini chips are slices of zucchini squash which are dried, coated, baked or fried until crispy.
What do I need to make zucchini chips?
Zucchini chips only need 2 ingredients plus any seasonings of your choice. I like to use zucchini, olive oil, salt and pepper.
Zucchini – low in carbs and high in water content. A great low carb substitute for Potatoes in this recipe. Green, yellow, small or big zucchini can be used though I like to use medium ones.
Olive oil – helps to give a crispy texture and prevent the chips from burning. Lard or coconut oil can be used.
Salt and pepper – Enhances and adds flavour.
I am going to share my tips on how to make crispy baked zucchini chips. If you follow them, I guarantee you that your zucchini chips will always come out crispy.
1. Use small to medium zucchini because they don’t have seeds, they are firm and they cook and dry faster than the big ones.
2. Slice the zucchini chips thinly and of the same size. I recommend using a mandolin but if you don’t have you can use a sharp knife.
3. Pat dry the zucchini slices with paper towels to remove excess moisture. If you have time leave them on the paper towels for 1 hour in the fridge. The drier the zucchini slices are before cooking, the higher chances of them to be crispier.
4. Coat every slice of zucchini with oil to avoid burning.
5. When you are arranging them on a baking tray, don’t overlap them on top of each other, leave space to allow them to breath.
6. Use less salt and add more if needed after the chips are done. Don’t let the amount of uncooked zucchini fool you to add more salt because zucchini shrinks when it’s cooked and you will end up with salty chips.
7. Bake zucchini chips at low heat to avoid them from burning and also for the water to be drained which results in crispy zucchini chips. It takes about 1-2 hours depending on the size of the zucchini slices and the temperature being used.
What can I season zucchini chips with?
• garlic powder
• onion powder
• black pepper
• chili powder
• cayenne pepper
• taco seasoning
• ranch seasoning
• parmesan cheese
– You can add one of the seasonings above or a mixture of 2 or more depending on what you want. I like my zucchini chips with just salt and pepper and dip in keto ranch dressing.
With just 2 ingredients, this zucchini chips recipe is
• keto friendly
• low carb
• vegan friendly
• gluten free
• dairy free
• nut free
• kid friendly
-so why wait, go ahead and make yourself or your family so healthy and guilty free chips.
Other recipes to try;
Ingredients For Crispy Baked Zucchini Chips
2 zucchini medium sized
1 tablespoon olive oil
¼ teaspoon salt and pepper
Method For Crispy Baked Zucchini Chips
1.Wash zucchini and dry with paper towels.
2. Cut the ends off and slice into thin slices using a mandolin slicer or a sharp knife.
3. Put paper towels in a tray and arrange the zucchini slices on the paper towels in a single layer. Cover the top with paper towels and allow to sit in the fridge for at least 1 hour to absorb excess moisture.
4. Remove the paper towels and transfer zucchini slices to a bowl. Add oil, salt and pepper, mix to coat every slice.
5. Arrange the zucchini slices in a single layer on a parchment paper in a baking tray.
6. Bake in a preheated oven at 110°c for 1 hour. Turn the tray and continue to bake until chips are lightly brown and crispy.
7. Season and serve as desired.
1. Slice Zucchini slices as thin as possible
2. Dry the zucchini slices with paper towels
3. Coat each slice with olive oil
4. Arrange slices on a single layer without overlapping them.
5. Bake at low temperature