Zucchini Chips
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Baked Zucchini Chips

Baked zucchini chips are low carb and keto. There are no breadcrumbs in this recipe -I coat the zucchini chips with Parmesan and they come out crispy and delicious.
Course Side Dish
Cuisine American
Keyword zucchini
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 106kcal
Author Vered DeLeeuw

Ingredients

  • Olive oil spray
  • 2 medium zucchini, about 1 lb. total weight
  • 1 teaspoon kosher salt for salting the zucchini
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan

Instructions

  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and coat it with olive oil spray.
  • Slice the zucchini into 1/8-inch-thick rounds. Arrange the slices on a platter or a tray and sprinkle with kosher salt. Place the salted zucchini in a colander and let stand 30 minutes at room temperature. This should draw water out of the zucchini. After 30 minutes rinse, then dry the zucchini slices using paper towels. 
  • Transfer the dried zucchini slices to a bowl and toss with the olive oil. Place in a single layer on the prepared baking sheet. Bake 15 minutes.
  • Remove the baking sheet from the oven. Turn each slice to the other side. Lightly spray with olive oil and sprinkle with the garlic powder, salt, pepper and Parmesan.
  • Return to the oven, rotating the baking sheet, and continue baking until the zucchini slices are browned and crisp, about 15 more minutes. Use a spatula to transfer to individual plates and serve.

Nutrition

Calories: 106kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Sodium: 260mg | Fiber: 1g | Sugar: 2g