Crispy Low Carb Zucchini Chips
Looking for a quick snack? But maybe you’re also looking for a healthy snack? And of course, you want that snack to be keto-friendly. Well, look no further because what you need is zucchini chips. That’s right- chips made out of zucchini. Intriguing, right?! Making chips out of low carb veggies is probably our new favorite thing to do and it has completely changed our snack time. If you are ready to enjoy a tasty, nutritious snack as well, then go preheat your oven and keep reading.
Let’s take a quick look at zucchini itself. Zucchini is a squash and is actually in the same family as cucumbers, melons, and other squashes. Most zucchini are around 8 inches long but the biggest zucchini ever recorded was 3.2 feet- that would make a whole lot of chips! Zucchini is very high in vitamin A which has been shown to help support your vision as well as boost your immune system. Vitamin C is also a major component of zucchini and becomes more readily available when you cook the veggie (which is good because these chips are cooked!). Overall, zucchini seems like a pretty healthy, low carb ingredient to us!
Once you have your beautiful zucchinis picked out, the first step to making the chips is to slice them really thin. We are talking super thin, as thin as possible, about 1/16 to 1/8 of an inch thick. If you have a nice sharp knife and some serious knife skills, you can easily do this by hand. However, we love using a mandolin slicer to help get the chips perfectly cut. A mandolin is very easy to use and it quickly cuts the zucchini into uniform, skinny slices. When all the chips are exactly the same size, they will bake more evenly and also just look more perfect. If you do not have a mandolin slicer, I strongly suggest investing in one. You can use it to slice so many things and I know you will find yourself pulling it out of your cupboard all the time!
Once the zucchini has been sliced, it is patted to dry, getting rid of any excess water from the veggie. Removing the water helps make the chips crisper and less soggy so don’t skip this step! After drying, the zucchini slices are tossed with olive oil, salt and some parmesan cheese (yum! We love cheese!) and placed on a sheet tray to bake. Make sure they are in a single layer on the tray and use two trays if needed as this will also help the chips get evenly crispy.
The zucchini slices are slow-cooked in a low-temperature oven, letting them dry out and then crisp to perfection. Once out of the oven, I usually eat about half the tray immediately. The warm chips are pretty irresistible! However, you can let them cool and then pack them into an airtight container to store for about a week. Now you have a fantastic snack to bring to work, enjoy on the couch while watching your favorite show or to just pop in your mouth any time you need a quick salty bite. Let us know how much you love these zucchini chips- we’ll be over here finishing our big bowl of chips now!
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