Keto Crispy Garlic Zucchini Chips
These crispy garlic zucchini chips are the perfect low-carb keto-friendly snack! They are thinly sliced zucchini rounds baked or air-fried until crispy with Parmesan cheese and garlic for an irresistible crunch.
Prep & Cook Time
Preparation: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Ingredients
2 medium zucchinis thinly sliced (use a mandoline for even slices)
2 tbsp olive oil
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional for extra flavor)
Instructions
Oven Method
Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
Slice the zucchini thinly (about ⅛ inch thick) and pat them dry with a paper towel.
Coat with olive oil in a bowl then sprinkle garlic powder salt pepper paprika and Parmesan cheese evenly over the slices.
Arrange on the baking sheet in a single layer making sure they do not overlap.
Bake for 25-30 minutes flipping halfway through until they are golden brown and crispy.
Let them cool for a few minutes before serving. They will crisp up even more as they cool!
Air Fryer Method
Preheat air fryer to 350°F (175°C).
Follow Steps 2-4 from the oven method.
Air fry in a single layer for 10-15 minutes flipping halfway until crispy and golden brown.
Let them cool slightly before serving.
Tips for Extra Crispiness
Use a mandoline to slice the zucchini evenly ensuring even cooking.
Pat the zucchini dry to remove excess moisture before baking.
Bake at a low temperature to dehydrate the zucchini instead of burning it.
For extra crunch add more Parmesan or use almond flour as a coating.
Serving Suggestions
Enjoy with a garlic aioli dip or low-carb ranch dressing.
Use as a crunchy topping for keto salads or soups.
Pair with a cheese platter for a delicious appetizer.
Q&A for Keto Crispy Garlic Zucchini Chips
Q: Can I use another cheese instead of Parmesan?
A: Yes you can substitute Parmesan with cheddar Asiago or Pecorino Romano for different flavors. Just make sure the cheese is finely grated so it sticks well.
Q: Why are my zucchini chips not crispy?
A: If your chips are soggy try these fixes:
Pat the zucchini dry before adding oil and seasoning.
Do not overlap the slices on the baking sheet.
Bake at a low temperature for a longer time to remove moisture.
Let them cool completely after baking as they crisp up more as they cool.
Q: Can I make these ahead of time?
A: Yes but they are best eaten fresh. To store keep them in an airtight container at room temperature for up to 2 days. If they lose crispiness reheat in the oven or air fryer for a few minutes.
Q: Can I fry these instead of baking?
A: Yes but frying adds extra oil and calories. If frying heat oil in a pan and fry the slices until crispy flipping them as needed. Drain on a paper towel before serving.
Q: Are these chips keto-friendly?
A: Absolutely! They are low in carbs high in healthy fats and protein making them perfect for a keto diet.
Q: Can I use a dehydrator instead of baking?
A: Yes a dehydrator works great for making extra crispy zucchini chips. Set it to 135°F (57°C) and dry for 6-8 hours until crisp.
Would you like me to add more variations or alternative cooking methods?
Nutrition (Per Serving – Approx. 4 Servings)
Calories: 120
Fat: 9g
Protein: 5g
Carbs: 3g
Fiber: 1g
Net Carbs: 2g
Conclusion
These Keto Crispy Garlic Zucchini Chips are a delicious crunchy alternative to traditional chips. They’re easy to make packed with flavor and nutrients and perfect for snacking or meal prep. Try them today and satisfy your crispy cravings guilt-free!