Servings: 4
Prep Time: 10 minutes
Cook Time: 1-2 hours (depending on thickness and oven or dehydrator)
Total Time: 1-2 hours and 10 minutes

Ingredients

  • 2 medium zucchinis, thinly sliced (1/8-inch thick or less)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Optional: black pepper, garlic powder, or paprika, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
  2. Slice the Zucchini: Use a mandoline slicer or a sharp knife to slice the zucchinis into thin rounds. Pat dry with a paper towel to remove any excess moisture.
  3. Season the Chips: In a mixing bowl, gently toss the zucchini slices with olive oil, salt, and any optional seasonings you’d like.
  4. Arrange on Baking Sheet: Lay the zucchini slices in a single layer on the prepared baking sheet. Make sure they do not overlap for even cooking.
  5. Bake: Bake in the preheated oven for 1-2 hours, flipping the slices halfway through. Bake until they are crisp and lightly golden. Keep an eye on them to prevent over-browning.
  6. Cool and Serve: Remove from the oven and let cool on the baking sheet. The chips will continue to crisp as they cool.

Nutritional Information (per serving, based on 4 servings)

  • Calories: 70 kcal
  • Protein: 1g
  • Fat: 5g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Net Carbs: 3g

These Keto Zucchini Chips are a light, crispy, and flavorful low-carb snack that pairs perfectly with your favorite dip or can be enjoyed on their own!