Low-Carb Zucchini Chips

Rating: 4.3 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

If you are looking for an alternative to potato chips you have to give zucchini chips a try as a clean and healthy snack. Zucchini chips taste amazing and they are low carb, paleo and gluten free. They are simple to make but they do take time to bake. You could use a food dehydrator too if you have one (I don't).

By lxydn

Gallery

Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 250 degrees F (120 degrees C).

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  • Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.

  • Bake in the preheated oven until completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

Cook's Note:

You can also use cooking spray instead of olive oil.

Nutrition Facts

Per Serving:
111 calories; protein 3.9g 8% DV; carbohydrates 10.8g 4% DV; fat 7.3g 11% DV; cholesterolmg; sodium 192.4mg 8% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Rating: 5 stars
07/28/2017
These turned out excellent and much better than I had anticipated. I think the key is in the thickness of the slices. They need to be thin but not paper thin. To get them to the point they are super crisp they get pretty brown BUT the browner they got the better they tasted. They almost got the tang you get from a fried green tomato. I was very impressed with these and plan on experimenting with different flavor combinations. One step that I think would improve this recipe is to toss the sliced zucchini in the salt rather than sprinkle the salt on after they are already on the baking sheet. This would distribute the salt more evenly. Excellent recipe! Read More
Helpful
(42)

Most helpful critical review

sebvw71
Rating: 1 stars
02/23/2019
I don't know if I did something wrong but these did not work for me. They were so brittle and stuck to the parchment paper I ended up having to throw them away. I used a mandolin so maybe they just need to be cut thicker. Read More
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Rating: 5 stars
07/28/2017
These turned out excellent and much better than I had anticipated. I think the key is in the thickness of the slices. They need to be thin but not paper thin. To get them to the point they are super crisp they get pretty brown BUT the browner they got the better they tasted. They almost got the tang you get from a fried green tomato. I was very impressed with these and plan on experimenting with different flavor combinations. One step that I think would improve this recipe is to toss the sliced zucchini in the salt rather than sprinkle the salt on after they are already on the baking sheet. This would distribute the salt more evenly. Excellent recipe! Read More
Helpful
(42)
kathryn5
Rating: 5 stars
10/25/2017
I love how simple these are to make and how yummy! First time I cut them too thin and some became one with the baking sheet... but I stood and ate the ones that were thick enough. A great snack. Read More
Helpful
(20)
PSH
Rating: 5 stars
09/16/2017
Loved the flavor of these chips. I only had small diameter zucchini so the baked slices are too small but they taste wonderful. I agree with another reviewer that there is a tangy "fried green tomato" flavor that is satisfying on a ketone diet. Will be looking for bigger zucchini to make them to share. Read More
Helpful
(14)
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Sheryl
Rating: 5 stars
02/28/2018
Delicious! Crisp! Great substitute for potato chips. The only problem is they have to cook so long that by the time they're done they are a fraction of the size and weight they started at. I used very large zucchinis but ended up with only a small container of chips. It's a lot of work for a small yield but they are so good it might just be worth it! Read More
Helpful
(2)
Tina
Rating: 4 stars
07/09/2018
I made these they were good, to prevent them from sticking to the pan I used a silicone baking sheet it worked great Read More
Helpful
(2)
Julia Fiero
Rating: 4 stars
09/02/2019
They take longer than 2 hours to cook. I also added garlic powder and they tasted pretty good. I think these would be more suitable for a food dehydrator than an oven. But regardless the taste is excellent. 4 stars because it is very time consuming. Read More
Helpful
(1)
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Miriam Greene
Rating: 5 stars
08/16/2018
I sliced the zucchini 1/8” thick on a mandoline & added pepper. I was surprised how the zucchini was actually pretty sweet after baking. Will try slicing 1/4” thick next time to see what thickness I prefer. Definitely will make this again and experiment with different spices. Read More
Helpful
(1)
Paige Hunter
Rating: 1 stars
07/23/2020
this turned out terrible. 2 hours was way too long. also, dont slice too thin or they crumble. Read More
sebvw71
Rating: 1 stars
02/22/2019
I don't know if I did something wrong but these did not work for me. They were so brittle and stuck to the parchment paper I ended up having to throw them away. I used a mandolin so maybe they just need to be cut thicker. Read More
More Reviews
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