Craving something salty and crunchy without crushing your carb limit? These paper-thin zucchini coins bake into shatter-crisp chips kissed with olive oil and sea salt. They’re ready with pantry staples, cost pennies, and disappear faster than you can say “keto-friendly.” Keep a jar on the counter and snack smart all week long.
Zucchini chips are a fantastic snack option, especially for a keto or healthy lifestyle, because:
Ultra-Low in Carbs: Each serving has just about 2 grams of net carbs, making it easy to stay within keto limits while still snacking.
High in Fiber and Water: Zucchini is naturally rich in fiber and hydration, helping to support digestion and fight cravings without adding extra calories.
Healthy Fats: Roasting them in olive oil not only boosts flavor but also delivers heart-healthy monounsaturated fats, essential for energy on keto.
Nutrient-Dense: You get bonus vitamins like vitamin C, vitamin A, potassium, and magnesium — key for immunity, muscle function, and electrolyte balance.
Crispy & Satisfying: Their crunchy texture and savory flavor mimic potato chips without the blood sugar spike or processed junk.
Easy to Make and Customize: You can flavor them endless ways (Parmesan, chili, ranch powder, herbs) to match your mood or meal prep plan.
Lightweight and Portable: They’re easy to carry and munch on anywhere — no refrigeration or utensils needed.
Ultimate Guilt-Free Crunch: Crispy Keto Zucchini Chips You’ll Devour
Description
Ingredients: (4 snack-size servings)
2 medium zucchini (≈ 14 oz / 400 g)
2 Tbsp extra-virgin olive oil
¾ tsp fine sea salt
Optional flavor boosts (choose 1–2):
¼ tsp garlic powder
¼ tsp smoked paprika
pinch cracked black pepper
2 Tbsp grated Parmesan
Instructions:
Prep Pre-heat oven to 225 °F (110 °C). Line two baking sheets with parchment.
Slice Trim ends; use a mandoline to cut zucchini into ¹⁄₁₆-inch (1.5 mm) coins. Pat dry with paper towel.
Season Toss slices with olive oil, salt, and any optional spices until lightly coated. Arrange in a single layer without overlap.
Bake Slide trays onto middle racks. Bake 50 min, rotating trays halfway, until edges brown and centers look dry.
Finish & Crisp Turn oven off, prop door open 2 inches, and let chips rest 5 min to finish drying.
Cool Transfer parchment to a wire rack. Chips become crisper as they cool.
Serving & Meal-Prep Tips:
Pair with keto ranch, guacamole, or whipped feta for party platters.
Crumble over salads or soups instead of croutons.
Meal-prep: store cooled chips in a glass jar with a silica packet up to 5 days; re-crisp 3 min at 250 °F if needed.
Estimated cost: ≈ $2.50 total
Nutrition / serving:
76 kcal • 6.8 g fat
2 g net carb (3 g total, 1 g fiber)
0.5 g protein
