Zucchini Chips

About

I am always looking for crispy, crunchy things I can use as carriers for dips on a Keto diet. There is no shortage of trying to incorporate more healthy fats into a Low Carb diet as it helps with satiety and fuels the body. These Keto Zucchini Chips fit the bill. They are crispy, crunchy, and coated with healthy avocado oil and sea salt. They are perfect for dipping or eating as is. The zucchini is sliced very thin on a mandolin and then placed onto parchment paper brushed with avocado oil. The slices are laid side by side and baked in a low-temperature oven until crispy about 2 ½ hours. Be sure to sprinkle the tops with a little bit of sea salt. Sea salt serves two purposes-one to draw moisture out of the zucchini slices and also for flavor.

How thin should the zucchini slices be?

They should be about 1/16” thick. If they are thinner and become see-through, they will want to stick to the parchment paper and be too brittle to remove from the paper after the baking process.

Can I use other oils?

Yes! Feel free to use ghee or olive oil instead of avocado oil. The point is to use an oil that has some flavor, and the oil also helps the slices remove from the parchment paper post bake.

How long will the chips store?

These chips will quickly draw moisture from the air, so they must be stored in an airtight container. They will last in the container for a couple of days, but they are best eaten fresh.

Ingredients

1 large zucchini
1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 200 F. Slice zucchini on a mandolin into thin slices, about 1/16 inch in thickness. Do not go so thin (see-through slices will not work). Too thin of slices will become too brittle after the baking process to remove from the paper.
Line a baking sheet with parchment paper and brush about ½ of the oil onto the paper. Line the paper with the zucchini slices in a single layer. It is ok if they are touching one another. Brush the tops with the remaining oil.
Sprinkle a light coating of sea salt over the tops of them—Bake for 2 ½ hours or until light and crispy. Remove them from the oven and allow them to cool before removing them from the paper and storing them in an airtight container.