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Keto Zucchini Chips
Geri Terry
Salty and crispy, zucchini chips are endlessly punchable. They make a great side for dinner and taste amazing dipped in Ranch! Great for picky eaters, too! (I love using flavored olive oils here!)
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Course
Side Dish
Cuisine
American
Servings
2
Calories
383.6
Ingredients
1x
2x
3x
2
medium
zucchini
1
tsp
garlic salt
1
tbs
olive oil
¼
tsp
red pepper flakes
¼
cup
parmesan cheese
¼
cup
olive oil
Equipment
1 Mandoline slicer
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Instructions
Preheat oven to 450*
Slice zucchini into 1/4 inch rounds. A mandolin slicer makes quick work of this, but you can use a knife too!
Put parchment paper on a sheet pan. Spray parchment with cooking spray so the zucchini doesn't stick.
Arrange zucchini in a single layer on sheet pan.
Drizzle olive oil generously over chips. Sprinkle with spices and parmesan.
Bake for 30 to 40 minutes or till crispy and nicely browned.
Nutrition Facts
Keto Zucchini Chips
Amount per Serving
Calories
383.6
% Daily Value*
Fat
37.9
g
58
%
Sodium
1383.5
mg
60
%
Carbohydrates
6.6
g
2
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
6.9
g
14
%
Iron
1.1
mg
6
%
Net Carbs
5
G
* Percent Daily Values are based on a 2000 calorie diet.
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Keto Zucchini Chips