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Baked zucchini chips are one of the easiest and healthiest low-carb snacks you can make yourself. They are full of flavor and the perfect way to enjoy a crispy snack while still keeping it diabetes friendly.
These baked zucchini chips make the perfect low-carb replacement for potato chips. Ther are crispy, crunche, and you can season them with your favorite chips flavors!
How to make baked zucchini chips
Making zucchini chips is super easy. You just need a couple of large zucchini, a little vegetable oil, seasoning, and a good pinch of salt.
Step 1: Preheat the oven to 225 F (110°C) and line a large baking tray with paper towels (use two baking trays if necessary).
Step 2: Very thinly slice the zucchini (with amandolinor a sharp knife).
Step 3: Lay the zucchini in a single layer on paper towels and sprinkle 1-2 teaspoons of salt on. Leave for 10 – 15 minutes so the salt can draw some of the water out of the zucchini.
Step 4: Pat dry, lay another layer of paper towel on top, and then place a baking tray with something heavy on top. Leave for 10 minutes until the last bits of excess water have been pressed out.
Step 5: Lightly oil the zucchini chips and lay them in a single layer on a baking tray lined with baking paper or a silicone baking mat.
Step 6: Season with your favorite chip seasonings. Paprika, cumin, etc work well. There is no need to add salt as the salt used to release moisture will season the chips well.
Step 7: Bake at 225F (110 C) for 1½ – 2 hours until crisp. Check your chips quite often as ovens vary and can cook the chips differently.
Pro tip: You can leave the chips in the oven while it cools off. This will keep them from absorbing moisture while cooling and make them even crispier!
How to get crispy zucchini chips every time
The key to getting crispy zucchini chips is to remove as much moisture as you can before baking them. This can be done in a few ways that don’t take a lot of time to do.
Firstly, make sure to cut your zucchini chips as thinly as possible. Use a mandolin if you have one to get the thinnest chips possible. The thinner the chip, the less moisture has to be cooked out to get it nice and crispy.
Secondly, do everything you can to remove excess moisture. On top of the salting and drying described above, you can also use a dehydrator.
You can either put the chips in the dehydrator for 1-2 hours to dry out before baking them or you can skip the oven completely and just use the dehydrator to completely “bake” the chips”.
If you choose the only use the dehydrator, the seasoned chips will probably need about 8 hours in the dehydrator to be done.
Storage
Once the chips are done baking, allow them to cool completely before storing them in an airtight container in the fridge.They should stay crisp and fresh for several days.
If the chips start to get a little soggy, you can “re-crisp” them by putting them in the oven again at low heat
More healthy low-carb snacks
Tasty low-carb snacks are a great way to keep your blood sugar levels stable and the hunger at bay! Here are some of my favorite low-carb snacks to keep me going:
- Stuffed Celery with Cheese, Bacon, and Herbs
- Keto Pumpkin Bread
- Healthy Raspberry Pumpkin Muffins
You can also check out my roundup of 10 diabetic cookie recipes for more snacking inspiration.
When you’ve tried this baked zucchini chips recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low-Carb Baked Zucchini Chips
4.72 from 7 votes
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Baked zucchini chips are one of the easiest and healthiest low-carb snacks you can make yourself. They are full of flavor and the perfect way to enjoy a crispy snack while still keeping it diabetes friendly.
Author: Christel Oerum
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Servings: 8
Ingredients
- 2 – 3 large zucchinis
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 2 teaspoons seasoning, (cumin, paprika, curry, etc.)
Instructions
Preheat the oven to 225 F (110°C) and line a large baking tray with paper towels (use two baking trays if necessary).
Very thinly slice the zucchini (with a mandolin or a sharp knife).
Lay the zucchini in a single layer on paper towels and sprinkle 1-2 teaspoons of salt on. Leave for 10 – 15 minutes so the salt can draw some of the water out of the zucchini.
Pat dry, lay another layer of paper towel on top, and then place a baking tray with something heavy on top. Leave for 10 minutes until the last bits of excess water have been pressed out.
Lightly oil the zucchini chips and lay them in a single layer on a baking tray lined with baking paper or asilicone baking mat.
Season with your favorite chip seasonings. Paprika, cumin, etc work well. There is no need to add salt as the salt used to release moisture will season the chips well.
Bake at 225F (110 C) for 1½ – 2 hours until crisp. Check your chips quite often as ovens vary and can cook the chips differently.
You can leave the chips in the oven while it cools off. This will keep them from absorbing moisture while cooling and make the even crispier!
Notes
This recipe makes roughly 8 servings of chips.
Once the chips are done baking, allow them to cool completely before storing them in an airtight container in the fridge.They should stay crisp and fresh for several days.
If the chips start to get a little soggy, you can “re-crisp” them by putting them in the oven again at low heat
Nutrition Info Per Serving
Nutrition Facts
Low-Carb Baked Zucchini Chips
Amount per Serving
Calories
44
% Daily Value*
Fat
3.6
g
6
%
Saturated Fat
0.5
g
3
%
Trans Fat
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2.5
g
Cholesterol
mg
%
Sodium
449
mg
19
%
Potassium
210.8
mg
6
%
Carbohydrates
2.5
g
1
%
Fiber
0.8
g
3
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
-7
IU
-0
%
Net carbs
1.7
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snack
Cuisine: American
