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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 Equipment Method Video

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

Equipment

  • 1 Mandoline slicer
  • 1 Sheet pan
  • 1 Parchment paper

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.