Keto Zucchini Chips।। Weighloss Chips।। How to make Keto Chips?

These keto zucchini chips are crispy, crunchy, and perfectly baked, you won't believe they are low carb! 3 ingredients and easily customizable!

CourseSnack

CuisineAmerican

Prep Time - 1 minute

Cook Time - 1 hour 30 minutes

Total Time - 1 hour 31 minutes

Servings - 4 servings

Calories58kcal

Ingredients

2 large zucchini

1 tbsp olive oil or any good quality oil

1/2 tsp salt * See notes

Instructions

Preheat the oven to 115C/225F. Line a large baking sheet with parchment paper.

Slice the zucchini into very thin slices. Using a paper towel or dish towel, pat the zucchini dry, to ensure all moisture is removed.

Transfer the zucchini into a large mixing bowl. Add the olive oil and salt and mix well, until the zucchini is lightly oiled.

Place the zucchini on the lined sheet in a single layer. Bake for 90 minutes, or until crispy and golden brown. Remove from the oven and allow to cool completely.

Air fryer instructions

Place the oiled and seasoned zucchini in a single layer in the air fryer pan. Cook at 200C/400F for 12 minutes, flipping halfway through. Let the chips cooled completely.

Notes

* Adding extra salt will soften the chips and draw out extra liquid. Add more salt once they are cooked and cooled.

TO STORE: Leftover chips can be stored in a sealable container at room temperature, for up to 3 days. If you'd like them to keep for longer, refrigerate them for up to 1 week. 

TO FREEZE: Place chips in a ziplock bag and store them in the freezer for up to 6 months.

TO REHEAT: Either reheat in an air fryer or a preheated oven. 

Nutrition

Serving: 1serving | Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Sodium: 304mg | Potassium: 422mg | Fiber: 2g | Vitamin A: 323IU | Vitamin C: 29mg | Calcium: 26mg | Iron: 1mg | NET CARBS: 3g

 

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