Keto Zucchini Chips
Crispy, oven-baked vegan zucchini chips seasoned to perfection for a keto-friendly snack that crunches like chips but acts like a salad.
Ingredients
- 1 medium zucchini
- 1 tbsp olive oil or avocado oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- Optional: nutritional yeast for a cheesy vibe
Instructions
- Slice the Zucchini:
- Cut zucchini into super-thin slices using a mandoline slicer (or your best knife skills).
- Season It Up:
- In a bowl, toss zucchini slices with oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Prep for Baking:
- Line a baking sheet with parchment and arrange slices in a single layer—no overlapping, we’re not animals.
- Bake Like a Boss:
- Bake at 225°F (107°C) for 45 minutes or until chips are crisp and lightly golden.
- Cool, Then Serve:
- Let them cool on a rack (or directly off the tray like a snack goblin). Enjoy immediately for best crunch.
Notes
Nutritional Values (Per Serving)
- Calories: 90
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 15%
- Vitamin A: 12%
- Potassium: 10%
- Magnesium: 8%
- Iron: 6%
Additional Notes & Tips to Enhance the Flavor
- Add a dash of chili flakes if your soul needs spice.
- Use nutritional yeast for a cheesy punch without betraying your vegan values.
- Store leftovers in an airtight container, but let’s be real—they won’t last.
- For max crunch, slice thinner and don’t crowd the tray.
- Pair with guac or hummus for the snack plate of your dreams.