Oven-Baked Zucchini Chips Recipes - to try

 

Oven-Baked Zucchini Chips

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

4.84 from 31 votes

Prep Time:10 mins

Cook Time:2 hrs

Total Time:2 hrs 10 mins

Servings: 50 chips

By: Julie Chiou

• ▢1 large zucchini
• ▢2 Tbsp avocado oil
• ▢Himalayan salt

• ▢
  Preheat oven to 225 degrees F.  Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
• ▢
  Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
• ▢
  Place zucchini slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
• ▢
  Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
• ▢
  Using a pastry brush, brush each zucchini slice with avocado oil.
• ▢
  Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
• ▢
  Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
• ▢
  Let cool before removing and serving.
• ▢
  Keep in an airtight container for no more than 3 days.

NUTRITION FACTS

Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G

https://www.tablefortwoblog.com/zucchini-chips/

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COOL RANCH & VINEGAR KETO ZUCCHINI CHIPS

yield: 3 SERVINGS

prep time: 20 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 20 MINUTES

Savory, easy, irresistible, and low-carb cool ranch and vinegar keto zucchini chips!

INGREDIENTS

• 3 small/medium size zucchini (6 to 8 inches)
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon minced onion flakes
• 1 teaspoon onion powder

DIRECTIONS

1

Preheat oven to 200 degrees. Line baking sheets with parchment paper. You'll likely need two to three large baking sheets.

2

Slice zucchini very thin, about 1/8 inch. You can use a knife or a mandolin slicer works great.

3

In a large bowl, mix together apple cider vinegar, olive oil, garlic powder, salt, pepper, dill, parsley, onion flakes, and onion powder.

4

Add the sliced zucchini to the oil, vinegar, and seasoning mixture. Toss well to fully coat the zucchini slices.

5

Place zucchini slices in a single layer on baking sheets lined with parchment paper.

6

Bake for 4 to 5 hours, depending on your oven. Check the zucchini chips every hour or so, and flip them over after two hours. The chips are done when golden brown and crispy.

7

The zucchini chips are best enjoyed fresh!

NUTRITION INFORMATION

Yield: 60 chips, Serving Size: 20 chips
Amount Per Serving: 87 Calories | 7.1g Fat | 5g Total Carbs | 1.2g Fiber | 1.7g Sugar | 1.4g Protein | 3.7g Net Carbs

https://hip2keto.com/recipes/keto-zucchini-chips/?fbclid=IwAR2wdZwmL0WUVLVCrdvpiMSBSK_z8bOm60jYqpEChhnANDKgqDK7Yu_FNfE