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–+ servings

Keto Zucchini Chips

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!)
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 2
Cuisine: American
Calories: 383.6
Ingredients Method Nutrition

Ingredients
  

  • 2 medium zucchini
  • 1 tsp garlic salt
  • 1 tbs olive oil
  • ¼ tsp red pepper flakes
  • ¼ cup parmesan cheese
  • ¼ cup olive oil

Method
 

  1. Preheat oven to 450*
  2. Slice zucchini into 1/4 inch rounds. A mandolin slicer makes quick work of this, but you can use a knife too!
  3. Put parchment paper on a sheet pan. Spray parchment with cooking spray so the zucchini doesn't stick.
  4. Arrange zucchini in a single layer on sheet pan.
  5. Drizzle olive oil generously over chips. Sprinkle with spices and parmesan.
  6. Bake for 30 to 40 minutes or till crispy and nicely browned.

Nutrition

Calories: 383.6kcalCarbohydrates: 6.6gProtein: 6.9gFat: 37.9gSodium: 1383.5mgFiber: 2gSugar: 5g

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