Are zucchini chips considered keto vegetable chips?

Yes, zucchini chips are a great option for keto vegetable chips. They are low in carbs, easy to prepare, and fit perfectly into a ketogenic diet.

What makes these vegetable chips low carb?

These vegetable chips are low carb because they use zucchini instead of potatoes and are baked with olive oil and Parmesan for a crispy texture without added starches.

Can I substitute zucchini with other veggies for low carb veggie chips?

Yes! You can use eggplant, kale, or even turnips as alternatives to make different types of low carb veggie chips while keeping the recipe keto-friendly.

How do I keep low carb vegetable chips from getting soggy?

To keep your low carb vegetable chips crispy, make sure to slice the vegetables thin, pat them dry, and bake them at a low temperature for a longer time.

Can I make low carb vegetable crisps in an air fryer?

Absolutely! Air frying is a great way to make low carb vegetable crisps. Set the air fryer to 300°F and cook the chips for 15–20 minutes, shaking halfway through.

Are these zucchini chips good for a low carb diet?

Yes, these zucchini chips are excellent low carb vegetable chips. They’re crunchy, savory, and contain minimal carbs—ideal for low-carb and keto lifestyles.

How should I store leftover keto vegetable chips?

Store your keto vegetable chips in an airtight container at room temperature. If they lose crispiness, reheat them in the oven at 300°F for a few minutes.

Keto Crispy Garlic Zucchini Chips

Description

These Keto Zucchini Chips are thin, crispy, garlicky, and cheesy. A perfect low-carb snack for anyone on a keto diet craving something crunchy and delicious.

Ingredients

Scale

2 medium zucchinis, thinly sliced
2 tbsp olive oil
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp smoked paprika (optional)
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat your oven to 225°F (110°C).
Slice zucchini into very thin rounds using a mandoline or sharp knife (about ⅛ inch thick).
Pat slices dry with a paper towel to remove excess moisture.
Toss slices in olive oil, garlic powder, smoked paprika (if using), salt, and pepper.
Coat evenly with grated Parmesan cheese.
Arrange slices on a parchment-lined baking sheet in a single layer.
Bake for 90–120 minutes, flipping halfway through, until golden and crispy.
Cool for 5 minutes to allow them to crisp up further.
Serve immediately or store for later.

Notes

Use a mandoline for uniform slices and better crispiness.
Don’t overcrowd the baking sheet—spread the chips out for even baking.
Store in an airtight container for 2–3 days.
To re-crisp, bake for 5 minutes at 300°F (150°C).

Prep Time: 10 minutes
Cook Time: 90–120 minutes
Category: Snack, Side Dish
Method: Baking
Cuisine: Keto, Low-Carb

Nutrition

Serving Size: 1 portion (~1/2 zucchini’s worth)
Calories: 140 Kcal
Sugar: 2g
Sodium: 290mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1.5g
Protein: 6g
Cholesterol: 7mg