Keto Zucchini Chips: Crispy, Low-Carb Chip

Low-Carb Keto Zucchini Chips

These Crispy Keto Zucchini chips are a perfect low-carb chip alternative. They have a delicious crunch along with a zesty ranch flavor that makes them an ideal substitute for potato chips. Using all natural ingredients in this recipe makes it perfect for keto and paleo diets. Paired with our keto spinach dip, they are a great way to get some greens in your diet.

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Ingredients for Keto Zucchini Chips

Three simple ingredients to make keto zucchini chips:

1. Zucchini
2. Olive Oil
3. All Natural Ranch Seasoning Blend

Fair Warning About Dehydrated Zucchini

These chips are far healthier than any chips out there on the market, but it is easy to over-eat with them.

By cooking at low temps for a long time, you are essentially dehydrating the zucchini. The dehydrated zucchini will be far less filling than eating actual zucchini.

Keep this into account and track your macros for the size or weight of the food before you dehydrate it.

An ounce of dehydrated zucchini will have more calories than an ounce of boiled, or sautéed zucchini.

Step 1: Slice Zucchini

I like to slice my zucchini very thin. I  use my KitchenAid Mixer with the Slicing attachment to get perfectly thin slices super-fast, but a good knife will work just as well. 

Just make sure that the slices are as thin as possible.

Using a knife will make your slices more “perfect” while using a slicing device like the Kitchen Aid will make this process super quick.

Step 2: Coat with Olive Oil and Ranch Seasoning Blend

Drizzle two tablespoons of olive oil on top of sliced zucchini, and toss in a tablespoon of natural ranch seasoning blend.

I use a really big bowl with a lid. First, I stir them around a little. Then, put the lid on the bowl and toss to make sure the zucchini get completely covered with the seasoning.

You can get the Natural Ranch Recipe here. Please use it instead of a store-bought ranch packet. It is much healthier for you to use home-made blends without preservatives.

Step 3: Bake

Next, I line the baking sheet with parchment paper and place zucchini slices in a single layer on the paper. Then, I bake it at 250 for 50 minutes.

These keto zucchini chips have just 3 net carbs! You can’t beat that!

I just love this recipe with the ranch seasoning blend and my keto spinach dip, but you can try it with any of the other seasonings for different flavors of chips: bbq, nacho, etc.

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Questions? Let me know in the comments below!