Ingredients
Scale
- 2 medium zucchinis
- 1–2 tablespoons olive oil or avocado oil
- Sea salt, to taste
- Black pepper, to taste
- Optional: paprika, garlic powder, parmesan cheese, chili flakes, or other preferred seasonings
Instructions
- Slice zucchinis evenly into 1/8-inch thick rounds using a mandoline slicer or a sharp knife.
- Lay slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly.
- Toss slices in a bowl with oil until lightly coated. Season with salt, pepper, and any optional spices.
- For oven: Preheat to 225°F, line a baking sheet with parchment paper, arrange slices in a single layer, and bake for 1–2 hours, flipping halfway.
- For air fryer: Set to 250°F, cook in small batches for 15–20 minutes, shaking halfway.
- Let chips cool on a wire rack for 5–10 minutes before serving for maximum crispness.
Notes
For extra crunch, slice uniformly, salt before baking to draw out moisture, cook at low temperature, and allow chips to cool completely before eating. Store in an airtight container with a paper towel to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Snack
- Method: Oven or Air Fryer
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg