Keto Zucchini Chips
I am always looking for crispy, crunchy things I can use as carriers for dips on a Keto diet. There is no shortage of trying to incorporate more healthy fats into a Low Carb diet as it helps with satiety and fuels the body. These Keto Zucchini Chips fit the bill. They are crispy, crunchy, and coated with healthy avocado oil and sea salt. They are perfect for dipping or eating as is. The zucchini is sliced very thin on a mandolin and then placed onto parchment paper brushed with avocado oil. The slices are laid side by side and baked in a low-temperature oven until crispy about 2 ½ hours. Be sure to sprinkle the tops with a little bit of sea salt. Sea salt serves two purposes-one to draw moisture out of the zucchini slices and also for flavor.
How to Make It
Step 1
Preheat oven to 200 F. Slice zucchini on a mandolin into thin slices, about 1/16 inch in thickness. Do not go so thin (see-through slices will not work). Too thin of slices will become too brittle after the baking process to remove from the paper.
Step 2
Line a baking sheet with parchment paper and brush about ½ of the oil onto the paper. Line the paper with the zucchini slices in a single layer. It is ok if they are touching one another. Brush the tops with the remaining oil.
Step 3
Sprinkle a light coating of sea salt over the tops of them—Bake for 2 ½ hours or until light and crispy. Remove them from the oven and allow them to cool before removing them from the paper and storing them in an airtight container.
Ingredients
- Zucchini
1 large
- Extra virgin olive oil
1 tablespoon