Enjoy these crispy and flavourful Keto Zucchini Chips whenever you’re craving a satisfying snack. They’re the perfect guilt-free treat to keep you on track with your keto lifestyle.
Keto Zucchini Chips
Recipe By Ketology
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Cooking Time
30-40 min
Difficulty
Easy
Serves
4
Calories
60
Ingredients
- 2 medium zucchinis, thinly sliced into rounds
- 1-2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
- Salt and black pepper to taste
Instructions
- 1. Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 2. In a large mixing bowl, combine the thinly sliced zucchini rounds, olive oil, grated Parmesan cheese, garlic powder, onion powder, paprika (if using), salt, and black pepper. Toss the ingredients together until the zucchini rounds are well coated with the mixture.
- 3. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure even cooking.
- 4. Place the baking sheet in the preheated oven and bake for 30-40 minutes, or until the zucchini chips are golden brown and crispy. The exact cooking time may vary depending on the thickness of the slices, so keep an eye on them after 30 minutes.
- 5. Once the zucchini chips are done, remove them from the oven and let them cool for a few minutes to crisp up further.
- 6. Serve your Keto Zucchini Chips as a crunchy and low-carb snack or side dish.
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