You want chips. Your diet says no. Enter keto zucchini chips—your crunchy, salty, guilt-free savior.
These aren’t sad, soggy veggie sticks. They’re crispy, addictive, and legitimately better than half the junk in your pantry. Perfect for Netflix binges, office snacks, or pretending you’re a health guru.
Best part? You need three ingredients and an oven. No fancy dehydrators, no weird chemicals.
Just crispy goodness. Ready to upgrade your snack game?
Why This Recipe Slaps
Most “healthy” chips taste like cardboard. These don’t.
Zucchini’s mild flavor lets the seasoning shine, and the texture? Golden crispiness without the carbs. They’re gluten-free, keto-friendly, and idiot-proof to make. Plus, they’re cheaper than store-bought keto snacks (which often cost your firstborn).
Want to crush cravings without wrecking your macros? This is how.
Ingredients (a.k.a. The Shortest Shopping List Ever)
- 2 medium zucchinis (thinly sliced—no, thicker isn’t better)
- 1 tbsp olive oil (or avocado oil if you’re fancy)
- ½ tsp sea salt (plus extra for sprinkling, because we’re not monsters)
- Optional: ¼ tsp garlic powder, smoked paprika, or parmesan for extra swagger
- 16-ounces of Happy Belly Sea Salt
- Packaging may vary
- Kosher certified
- FLAVOR – Real Salt is unlike any salt on earth. It’s subtly sweet, never bitter sea salt that makes every bite delicious…
- NATURAL – Unrefined, unprocessed and ancient sea salt with trace minerals and no additives. Natural sea salt just the wa…
- HEALTHY – Recommended by doctors! An ancient sea salt recommended by doctors and health professionals for its unique ble…
- NATURAL UNREFINED SEA SALT – Baja Gold Mineral Sea Salt is carefully harvested to retain its natural trace minerals. Unl…
- CONTAINS NATURAL TRACE MINERALS – This unrefined salt provides a balanced mineral profile, including magnesium and potas…
- AUTHENTIC BAJA GOLD SEA SALT – Harvested using traditional methods, Baja Gold Salt maintains its naturally occurring tra…
How to Make Keto Zucchini Chips (Without Burning Them to Ashes)
- Slice it right. Use a mandoline or sharp knife to cut zucchini into 1/8-inch slices. Too thick = soggy. Too thin = charcoal.
- Dry them out. Pat slices obsessively with paper towels. Water is the enemy of crispiness.
- Toss and coat. Mix zucchini with oil and salt (plus any extras) in a bowl. Don’t drown them—light coating only.
- Bake low and slow. Arrange slices on a parchment-lined tray. Bake at 225°F (110°C) for 1.5–2 hours. Flip halfway if you’re feeling ambitious.
- Cool completely. They crisp up as they cool.
Impatience leads to sadness.
Storage: Keep Them Crispy or Else
Store in an airtight container with a paper towel to absorb moisture. They last 3–4 days at room temp—if they survive that long. For longer storage, freeze them (yes, really) and re-crisp in the oven at 200°F for 10 minutes.
Why You Should Bother Making These
- 2g net carbs per serving vs. 15g in potato chips.
Math wins.
- Zucchini packs potassium and vitamin C. Not a multivitamin, but close.
- Customizable flavors. Ranch?
Spicy? Cheesy? Go nuts.
- No weird ingredients.
Just veggies, oil, and salt. Imagine that.
Common Mistakes (Don’t Be That Person)
- Skipping the drying step. Wet zucchini = steamed sadness.
- Overcrowding the tray. They need space, like your introvert friend at a party.
- Baking at high heat. This isn’t pizza. Low and slow or enjoy your zucchini jerky.
Alternatives for the Rebellious
No zucchini?
Try these swaps (but we’re judging you lightly):
- Cucumber chips: Less crisp but refreshing.
- Kale chips: For the “I love green stuff” crowd.
- Cheese crisps: Because cheese makes everything better.
FAQ
Can I use a dehydrator instead?
Absolutely. Set it to 135°F and dehydrate for 6–8 hours. Bonus: Your house won’t smell like a spa.
Why are my chips soggy?
You didn’t dry the slices enough, used too much oil, or stored them wrong.
Pick your sin.
Can I make these in an air fryer?
Yes! 300°F for 15–20 minutes, flipping halfway. Watch closely—air fryers have trust issues.
Are these actually crunchy?
If you do it right, yes. If you don’t, enjoy your zucchini-flavored rubber.
Final Thoughts
Keto zucchini chips are the snack you make when you’re tired of explaining “but what can you eat?” to coworkers.
They’re simple, cheap, and crush cravings without the carb coma. FYI, you’ll probably eat the whole batch in one sitting. We won’t tell.
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!