Keto Zucchini Chips

Crunchy, tasty, simple and keto-friendly are that belongs to Keto zucchini chips, a favorite snack of both keto and non-keto eaters.

As made from most popular summer squash, these chips are also worth adding to the diet of gluten-free eaters, paleo eaters, vegetarians and vegans. If you want to get its recipe on hand, keep reading!

Keto Zucchini Chips

Recipe by Anna SmallingCourse: Snacks, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

47

kcal

Crunchy, tasty, simple and keto-friendly are that belongs to Keto zucchini chips, a favorite snack of both keto and non-keto eaters.

Ingredients

• 2 medium zucchini

• 1 tablespoon oil

• 1/2 teaspoon salt

Directions

• Slice zucchini into thin rounds with a mandolin slicer.
• Remove excess moisture with paper towels. Let it sit in the refrigerator for at least 2 hours.
• Combine zucchini slices, oil, and salt in a large bowl. Toss to coat.
• Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.

Notes

• Sprinkle these zucchini slices with shredded cheddar cheese if you prefer cheesier zucchini chips. And, don’t forget to slice zucchini into thicker rounds, too.

FAQ

Is this zucchini chips recipe keto-friendly?
Yes. Zucchini is naturally low in carbohydrates, and this recipe uses only keto-approved ingredients, making it suitable for a ketogenic diet.

Are keto zucchini chips gluten-free and vegan?
Yes. The recipe contains no gluten, dairy, or animal-based ingredients, so it is gluten-free, vegan, and suitable for paleo eaters as well.

How thin should the zucchini slices be?
Slices should be very thin, ideally 1–2 mm thick. Using a mandolin slicer helps ensure even thickness, which is key for crisp chips.

Why do I need to remove moisture from the zucchini first?
Zucchini has high water content. Removing excess moisture helps the slices dry out properly in the oven and become crispy instead of soggy.

Can I use an air fryer instead of an oven?
Yes. Zucchini chips can be air-fried at a low temperature (around 200–220°F / 95–105°C), checking frequently to avoid burning.

How do I know when the chips are done?
The chips should feel dry and crisp to the touch. They will continue to crisp slightly as they cool.

Can I add seasonings or spices?
Yes. You can add garlic powder, paprika, chili powder, or dried herbs as long as they are keto-friendly.

How should zucchini chips be stored?
Store them in an airtight container at room temperature for up to 2 days. Moisture can soften them, so avoid refrigeration.

Why are my zucchini chips not crispy?
Common reasons include slices that are too thick, not enough moisture removal, or oven temperature being too high or uneven.

Can I make these chips ahead of time?
They are best eaten fresh, but you can make them a few hours in advance and re-crisp them briefly in the oven if needed.