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Keto Zucchini Chips - Crisp, Savory, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchinis, firm and fresh
  • 1–2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon smoked paprika or chili powder for heat
  • Optional: 2 tablespoons grated Parmesan or nutritional yeast for a cheesy note
  • Optional for dipping: ranch, aioli, or a sugar-free marinara

Method
 

  1. Preheat the oven: Set your oven to 250–275°F (120–135°C). Line two baking sheets with parchment paper or silicone mats.
  2. Slice the zucchini: Trim the ends and slice into very thin rounds, about 1/16–1/8 inch thick. A mandoline makes this easy, but a sharp knife works if you keep the slices even.
  3. Salt and drain: Place slices in a single layer on paper towels. Sprinkle lightly with salt and let sit 10–15 minutes to draw out moisture. Blot the tops well with more towels.
  4. Season: In a bowl, toss the slices with oil to lightly coat—do not drench. Add garlic powder, onion powder, pepper, and any optional spices. If using Parmesan, add it now and toss gently.
  5. Arrange on trays: Spread slices in a single layer on the prepared sheets. Do not overlap or they won’t crisp.
  6. Bake low and slow: Bake for 45–60 minutes, rotating the trays halfway through. Start checking around 40 minutes. Chips are done when the centers feel dry and the edges are lightly browned.
  7. Final crisp: If needed, reduce heat to 225°F (110°C) and give them another 10–20 minutes. Pull any that are done and keep the rest going. They’ll crisp further as they cool.
  8. Cool completely: Let chips cool on the sheet for 10 minutes, then transfer to a rack. Taste and add a pinch more salt if needed.
  9. Serve: Enjoy plain or with your favorite keto-friendly dip.