Crispy, salty, and satisfying, these keto zucchini chips are the kind of snack you can munch without guilt. They deliver the crunch you crave without the carbs you don’t. With a few pantry staples and some patience in the oven, you’ll have a batch ready for movie night or a quick afternoon bite.
They’re easy to customize, kid-friendly, and way more affordable than store-bought keto snacks. If you love simple, wholesome recipes, this one’s a keeper.
What Makes This Special
Zucchini chips hit that sweet spot between light and flavorful. They bake up crisp around the edges, and the seasoning adds a punch without overpowering.
Best of all, they’re made with minimal ingredients and no fancy equipment. You can go classic with salt and pepper or level up with Parmesan, garlic, or spicy seasoning. They’re a smart swap for potato chips when you’re watching carbs or just want a cleaner snack.
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika or chili powder (optional)
- 2–3 tablespoons finely grated Parmesan (optional but great for extra crunch)
- Cooking spray (optional, for the baking sheet)
How to Make It
- Preheat and prep: Set your oven to 225–250°F (110–120°C).
Line two large baking sheets with parchment paper and lightly spray or brush with oil.
- Slice the zucchini: Use a mandoline for even slices, about 1/16–1/8 inch thick (1.5–3 mm). Thinner slices crisp better. If using a knife, take your time for consistent thickness.
- Remove excess moisture: Lay the slices on paper towels.
Sprinkle lightly with salt and let sit 10–15 minutes. Pat dry thoroughly. This step helps them crisp.
- Season: Toss slices in a bowl with oil, salt, pepper, and any optional seasonings.
If using Parmesan, add it now and toss to coat lightly.
- Arrange on trays: Spread slices in a single layer with space between them. Overlapping will cause steaming and soggy chips.
- Bake low and slow: Bake for 60–90 minutes, rotating pans halfway. Check at the 60-minute mark.
Chips should be dry and golden at the edges.
- Final crisp: If some are done sooner, remove them and keep baking the rest. For extra crunch, reduce oven to 200°F (95°C) and bake 10–20 more minutes.
- Cool completely: Let chips cool on the tray for 10 minutes, then transfer to a rack. They crisp up more as they cool.
- Taste and adjust: Sprinkle with a pinch more salt or seasoning if needed.
Enjoy right away.
Keeping It Fresh
Once fully cooled, store chips in an airtight container at room temperature. Add a small piece of paper towel to absorb any residual moisture. They’re best within 24–48 hours.
If they soften, re-crisp in a 225°F (110°C) oven for 5–10 minutes.
Why This is Good for You
- Low-carb and keto-friendly: Zucchini is naturally low in net carbs, making it a great swap for potatoes.
- Rich in nutrients: You get fiber, vitamin C, potassium, and antioxidants in every bite.
- Healthy fats: Using olive or avocado oil adds heart-healthy fats that help with satiety.
- Cleaner ingredients: No additives or mystery flavors—just whole food and simple seasonings.
What Not to Do
- Don’t skip the moisture step: Failing to salt and blot the slices leads to soggy chips.
- Don’t slice too thick: Thick slices won’t crisp well and can taste rubbery.
- Don’t overcrowd the pan: Chips need airflow to dry out. Always use a single layer.
- Don’t crank up the heat: High temps burn the edges before the centers dry. Low and slow wins.
- Don’t walk away too long: The chips finish fast at the end.
Keep an eye on them in the last 15 minutes.
Alternatives
- Air fryer: Cook at 250–300°F (120–150°C) in a single layer, 12–20 minutes, flipping once. Work in batches.
- Dehydrator: Dry at 125–135°F (52–57°C) for 6–10 hours for ultra-crisp chips without browning.
- Seasoning swaps: Ranch seasoning, everything bagel seasoning, lemon pepper, Cajun spice, or Italian herbs.
- Dairy-free crunch: Skip Parmesan and add a dusting of almond flour or nutritional yeast.
- Different oils: Avocado oil for high-heat stability, olive oil for flavor. Avoid overly flavored oils that can burn.
FAQ
How do I keep zucchini chips from getting soggy?
Salt and blot the slices before baking, use a low oven temperature, and give them space on the tray.
Let them cool completely before storing so trapped steam doesn’t soften them.
Can I use frozen zucchini?
It’s not ideal. Frozen zucchini holds too much water and won’t crisp well. Fresh, firm zucchini gives the best texture.
Do I need a mandoline?
No, but it helps.
A sharp knife works if you slice carefully and keep the thickness consistent. Even slices are key to even crisping.
Why are my chips bitter?
Overly mature zucchini or slightly burned edges can taste bitter. Choose smaller, firm zucchini and watch closely at the end of baking.
Can I add cheese without making them greasy?
Yes.
Use finely grated Parmesan and a light hand. Toss to coat, don’t pile it on. Bake low and slow so the cheese dries and crisps.
How many carbs are in these chips?
It varies by size, but roughly 1 cup of sliced zucchini has about 2–3 grams of net carbs.
Seasonings and oil don’t add carbs, and Parmesan adds a minimal amount.
Can I make them spicier?
Absolutely. Add chili powder, cayenne, crushed red pepper, or a smoky chipotle blend. Start small and adjust after baking.
What if I don’t have parchment paper?
Use a silicone baking mat.
Avoid bare metal—zucchini slices can stick and tear. If needed, lightly oil the sheet, but parchment gives the best release.
Final Thoughts
Keto zucchini chips are simple, crunchy, and endlessly adaptable. With a little prep and low oven heat, you’ll get a snack that feels indulgent but fits your goals.
Keep a batch on hand for quick cravings, pair with your favorite dip, or sprinkle a little Parmesan for extra flair. Once you nail your favorite thickness and seasoning, you’ll make them on repeat.