Zucchini chips
Crave the crunch of a savory snack? Then this chip's for you. Start with garden-variety zucchini and finish with a low-carb dream come true. Your kids will love them, too!
USMetric
servingservings
Ingredients
- 2 (14 oz.) 2 (400 g) zucchini
- 2 tbsp 2 tbsp olive oil
- sea salt
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 250°F (120°C). Cut the zucchini into thin slices with a mandolin vegetable slicer, food processor, or cheese slicer. Place the slices on a large cutting board or a tea towel placed on the kitchen counter.
- Salt carefully and let sit for 10 minutes. Remove excess liquid with paper towels or a clean kitchen towel.
- Brush or spray oil on the zucchini. Place the slices on two baking sheets lined with parchment paper.
- Place the baking sheets in the oven and slowly cook them until the chips have turned a nice brown color. Set a timer and check after an hour. If they do not appear crisp, lower the heat to 150°F (75°C) or lower and continue to bake them until they look dry.
- Make sure to pay attention towards the end. Burned zucchini has a bitter flavor. Shift the positions of the baking sheets in the oven to make sure the chips cook evenly.
- Remove the chips from the oven when they are dry and let cool on a rack (without the parchment paper). Enjoy as they are, or serve with a dip.
Tip!
Experiment with different seasonings. Try cayenne, or garlic and parmesan. Trust your instincts!
Goes great with
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Thanks!
Yes, this would work!
Depending on the humidity level, they may not stay crisp overnight. You can try and store them in the refrigerator.