For the crispiest chips, use a mandoline to ensure uniform thinness of the zucchini slices. Lining the baking sheets with parchment paper prevents sticking and makes cleanup a breeze. Don't overcrowd the baking sheets, as this will steam the zucchini instead of allowing it to crisp. Feel free to experiment with different seasonings, such as garlic powder, onion powder, or smoked paprika, for added flavor. Store cooled zucchini chips in an airtight container at room temperature for up to 3 days. Their crispness may diminish slightly over time.
Low-Carb Zucchini Chips
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PREP TIME10 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 10 mins
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SERVING2 People
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VIEWS66
Crispy, savory, and utterly addictive, these Low-Carb Zucchini Chips redefine guilt-free snacking. A delightful alternative to traditional potato chips, these baked zucchini crisps are perfect for those seeking a paleo, gluten-free, and low-carb indulgence. Simple to prepare, they require patience in the oven, but the resulting crunchy perfection is well worth the wait.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber4 g
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Protein4 g
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Saturated Fat1 g
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Sodium192 mg
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Sugar6 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 250 degrees F (120 degrees C). (5 minutes)
02
Step
10 mins
Arrange zucchini slices in a single layer on baking sheets lined with parchment paper, ensuring minimal overlap. (5 minutes)
03
Step
10 mins
Drizzle lightly with olive oil, ensuring each chip is lightly coated. Sprinkle evenly with sea salt flakes. (3 minutes)
04
Step
5 mins
Bake in the preheated oven for approximately 1 hour per side, or until the zucchini slices are completely dried out and crisp. Monitor closely to prevent burning, rotating the baking sheets halfway through. (120 minutes)
05
Step
2 hrs
Remove from oven and let cool completely on the baking sheets. The chips will crisp up further as they cool. (30 minutes)
06
Step
30 mins
Serve immediately and enjoy the addictive crunch!
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Elmo Keeling
Jun 22, 2025Thank you for this recipe. I have lots of zucchinis in my garden, and I will be making these a lot!
Thalia Okeefe
May 25, 2025The key is definitely slicing the zucchini thin enough. Mine weren't as crispy as I wanted them to be the first time I made them.
Kallie Runte
May 13, 2025I tried this recipe with yellow squash, and it worked great!
Scottie Morissette
May 10, 2025I added some garlic powder and parmesan cheese before baking, and they were amazing!
Susana Carter
May 4, 2025These are a great snack to bring to parties!
Gabe Olson
Mar 27, 2025So much better than store-bought veggie chips!
Isabell Romaguera
Feb 4, 2025I had to bake mine for longer than the recipe stated, but they eventually turned out perfectly crispy.
Tremayne Waelchi
Jan 10, 2025Easy to follow recipe. I will be making these again.
Ignacio Kuphal
Nov 15, 2024My kids actually ate these! A great way to sneak in some extra veggies.
Chasity Hane
Sep 29, 2024These are surprisingly addictive! I love that they're a healthy alternative to potato chips.