Low-carb and keto diets are all the rage these days, but there still a lot of people who question their efficacy. Not only are they hard to maintain, but there’s also a lot of conflicting information out there about whether they really work. One of the main problems with these diets is that most store-bought chips are loaded with ingredients that are bad for you, like refined sugar and lots of bleached white flour, as well as trans fats. There are a few ketogenic-friendly chips brands out there, but the problem is that they are often extremely expensive.
Cool Ranch Keto Zucchini Chips Recipe (Makes about 1.5 cups)
Missing chips on keto? You’ll love these keto zucchini chips!
Today we’re sharing the best recipe for keto zucchini chips! They make a healthy keto snack that’s filled with savory flavors and still has that much-needed crunch you’ve been craving! Don’t give in and reach for that potato chips as these simple cool ranch keto zucchini chips will hit the spot!
Zucchini is the one vegetable we recommend always having on hand. It’s so versatile – you can use it for breakfast, lunch, dinner, side dishes, desserts, and NOW snacks. It’s a must-have that’s even kiddo-approved!
Want to speed up the process? Use your air fryer!
These keto zucchini chips do take several hours to bake in the oven. You can cook the keto zucchini chips in the air fryer for 5 minutes at 380 degrees then flip the chips and cook for an additional 5 minutes. Put a small wire rack on top of the chips if cooking them in the air fryer to keep them from flying around (this also works when cooking bacon). You grab a wire rack from Amazon if you don’t have one, just be sure to get the right size for your air fryer.
Hip tips for making the best cool ranch and vinegar keto zucchini chips:
- Smaller zucchinis have more flavor! Stick to smaller ones when buying per pound at the grocery store so you can get the best taste while also getting the most bang for your buck.
- Don’t be afraid to change up the recipe and add your favorite spices or seasonings to give them an extra kick! I even like to sprinkle a little parmesan on mine after I pull them out of the oven. I’m thinking our homemade keto taco seasoning might even be good to use for a yummy batch of Mexican-style flavored zucchini chips!
- Watch the chips pretty closely while they’re baking as they can get overcooked quickly.
- These keto zucchini chips are best when they’re fresh, so be sure to eat them within a day or two before they get soggy.
Cool Ranch Flavored Keto Zucchini Chips
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 4 HOURS
total time: 4 HOURS 20 MINUTES
Savory, easy, irresistible, and low-carb cool ranch keto zucchini chips!
- 3 small/medium size zucchini (6 to 8 inches)
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon minced onion flakes
- 1 teaspoon onion powder
Preheat oven to 200 degrees.
Slice zucchini very thin, about 1/8 inch. You can use a knife or a mandolin slicer works great.
In a large bowl, mix together apple cider vinegar, olive oil, garlic powder, salt, pepper, dill, parsley, onion flakes, and onion powder.
Add the sliced zucchini to the oil, vinegar, and seasoning mixture. Toss well to fully coat the zucchini slices.
Place zucchini slices in a single layer on a baking sheet lined with parchment paper. You’ll likely need two or three baking sheets.
Bake for 3 to 4 hours. Check the zucchini chips every hour or so, and flip them over after two hours. The chips are done when golden brown and crispy.
The zucchini chips are best enjoyed fresh!
Yield: 60 chips, Serving Size: 20 chips
Amount Per Serving:
87 Calories | 7.1g Fat | 5g Total Carbs | 1.2g Fiber | 1.7g Sugar | 1.4g Protein | 3.7g Net Carbs
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Try not to eat them all at once!
Bet these keto zucchini chips don’t even last a day! They make a great low-carb snack and actually could even be a side dish with dinner! Just be sure to make enough for the whole family! Plus, you can enjoy these chips with our delicious keto-friendly dips such as pimento cheese dip, spinach dip, queso, or warm and gooey bacon and cheese dip. Yum!
My Hip sidekick Jenna gave this recipe a try and here’s what she thought:
“These zucchini chips are so light and crunchy and flavorful, I love them! It’s very important that you get them sliced thin enough or they won’t be very chip-like. Overall, this was easy to make, and they are such a great snack when you’re in the mood for something crunchy!”
Love chips and dip? Try this easy keto ranch dressing recipe!
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