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Keto Crispy Zucchini Chips

With my Keto Crispy Zucchini Chips you can preserve all the deliciousness of summer-time zucchini for busting your crunchy cravings all winter long with <2g carbs per serving!

I don’t know about you, but one of my all time favorite summer vegetables is ZUCCHINI! And I’m always looking for creative & delicious ways to enjoy them.

Are Zucchini Keto?

First things first, YES! Zucchini are naturally low in carbs making them the perfect keto snack. I medium zucchini has roughly 4g net carbs!

With my Keto Crispy Zucchini Chips you can preserve all the deliciousness of summer-time zucchini for busting your crunchy cravings all winter long with

What do need to Make Crispy Zucchini Chips?

Making Keto Zucchini Chips is super easy and you only need a few tools and ingredients:

Zucchini. Duh. It’s the star of the show and if you have a garden growing, then you’re probably swimming in them! Smaller, less seedy zucchini work best.

Mandoline. Of course you CAN hand slice your zucchini but TRUST me THIS INEXPENSIVE MANDOLINE with a CUT PROOF GLOVE will save you so much time!

AND your slices will be all a uniform thickness which yields a better, more consistent chip.

Dehydrator. We have 2 dehydrators; a Xlarge commercial, cabinet style dehydrator, that we frequently use for BIG dehydrator projects like multiple batches of my delicious Venison Jerky or Homemade Dog Treats but we most often we still use our small table top, inexpensive dehydrator (with additional racks).

You’ll also need some basic ingredients from your pantry, but I promise there’s nothing fancy involved.

How to make Dehydrated Zucchini Chips

Making these delicious and nutritious snacks are super easy and hardly even require a recipe.

Once you have your zucchini sliced (I had roughly 1.5 pounds of zucchini which yielded 10 cups of thinly sliced zucchini, which is my 2 quart measuring cup filled to the top).

Perhaps the best part of making these chips, is that you can fully customize the flavors to meet your taste. I prefer to taste my raw zucchini slices as I’m seasoning them to make sure they are seasoned well, just like when mixing a tossed salad.  

I like mine with just a touch of spicy heat, whereas Ray prefers his super spicy. After seasoning all my zucchini slices and layering them in our dehydrator, I then sprinkle several of the bottom trays with an extremely hot & spicy Habanero Seasoning.

Keto Dehydrated Zucchini Chips

Then place them in a thin layer in your dehydrator trays. In general for 1.5 pounds of zucchini/10 cups thinly sliced, I fill 8 trays.

Zucchini Slices on a dehydrator rack

Set your dehydrator to 125 degrees F. and let it work it’s magic!

With my Keto Crispy Zucchini Chips you can preserve all the deliciousness of summer-time zucchini for busting your crunchy cravings all winter long with <2g carbs per serving!

How long it takes for your zucchini chips to be fully dehydrated and crispy depends on several factors like how thick/thin you slice your zucchini, how liberally they are seasoned and the temperature/humidity of your home.

If I fill my dehydrator in the evening and let it dehydrate over night, first thing in the morning my Keto Crispy Zucchini chips are ready!

Store your Low Carb Dehydrated Zucchini Chips in a airtight container, so they stay crispy!

Can you make Zucchini Chips in the Oven?

No dehydrator but still want to make these crispy zucchini chips?? Simply line a large baking sheet with slices of seasoned zucchini, then bake them on the lowest setting your oven has. Again the timing will vary greatly, just check on them often.

How to Serve Crispy Zucchini Chips?

Not only are these Keto crispy dehydrated zucchini chips delicious on their own, they are even better in my Famous Keto Homemade Ranch Dip!

This recipe was originally shared on Aug. 25, 2015 as was recently updated with new photos on Sept. 22, 2020.

With my Keto Crispy Zucchini Chips you can preserve all the deliciousness of summer-time zucchini for busting your crunchy cravings all winter long with

Keto Crispy Zucchini Chips

With my Keto Crispy Zucchini Chips you can preserve all the deliciousness of summer-time zucchini for busting your crunchy cravings all winter long with <2g carbs per serving!
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Prep Time: 10 minutes
Cook Time: 12 hours
Servings: 10 servings

Ingredients

Instructions

  • Toss zucchini slices with all seasonings, olive oil and lemon juice. Taste and adjust as needed.
  • Arrange seasoned zucchini slices in a single layer on dehydrator trays
  • dehydrate at 125 degrees for up to 24 hours or until completely dehydrated and crispy.
  • Store in an air tight container at room temperature for several months.

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 580mg | Fiber: 2g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 45mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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42 Comments

  1. I have a question. Instead of using a mandoline, could I use the slicing blade on my spiralizer? The zucchini would not come out of course in solid disks but somewhat like curly cues if you get my gist.
    Thank you for any input that you can provide. I would love to make this recipe!

  2. That’s a quick issue. I love this … can’t believe that anyone who asks for a carb loaf. But they did it twice now and it was perfect … But, accidentally, I left the second batch a lot longer than expected … which was good, but even after cooking it was still good, even after a little bit of an hour they seem to be chewy on a jar. Was certain that these were totally dry (more than completely dry … oops). Hello TS, why not stay the crooked

  3. 5 stars
    A quick question. I love this…can’t believe anyone actually asking the carb loaf .. but done this twice now and they’re great… However I accidentally left this second batch in much longer than planned…which was fine, yet I still found even after fully cooked, they tend to get chewy even after just an hour or so on a container. Was sure these were fully dry (more than fully dry…oops). Any hi TS on why they may not stay as crispy, perhaps they need to be really sealed almost vacuum sealed to retain crispness?

    1. When you place dehydrated food in a sealed container, all the remaining moisture in the food slowly gets redistributed evenly throughout the food. This is a process known as ‘conditioning’, which is useful for long-term storage. If your zucchini chips in a sealed container are losing crispness, it’s because there is moisture remaining in some of the chips.

      Make sure you let your chips cool at room temperature before you seal them, and dehydrate your chips longer if you notice moisture in the sealed container. Different dehydrators have different drying power, so always take drying times in recipes with a grain of salt. For recipes like this that call for a dry crispy finished texture, you can’t over-dry.

      More info on conditioning: https://extension2.missouri.edu/gh1562#:~:text=Conditioning%20is%20the%20process%20used,Cool%20foods%20on%20trays.

  4. 5 stars
    These are amazing…. my friends liked them so much….they all bought dehydrators !!!!

    I will NOT be giving my zucchini away anymore!!! Just making these.

  5. I love this idea…I don’t have a dehydrator, but may borrow one to do a few dehydrating projects. My question is is the oil necessary. I really prefer not to use any oil ever. Is it necessary to get the right crispy texture?

    1. We NEED healthy fats for our bodies to utilize many of the vitamins in vegetables, so I encourage you to include healthy fats in your diet. Zucchini will dehydrate without added healthy fats but will not be a flavorful and the texture will be different.

    1. Mine are crispy when they are completely dry in the dehydrator. as they cool they will continue to dry and get even crispier.

  6. These turned out flippin awesome!! Mine were actually done in about 15 hours–I was glad I checked! I used slightly different seasoning for each tray and they really really turned out wonderful! Thanks for the recipe!

  7. Sorry, I should add that I have a big dehydrator and a food saver, so if dehydrated and then sealed with food Saver, any idea how long these will last?

    1. I have not made them in the oven, so I cannot guarantee results. If I was going to – I would arrange the slices on a parchment lined baking sheet and bake them at the lowest oven temperature for 12+ hours.

      1. Do you think these are crunchy enough to use as crunchy tortilla chips? I am trying to make healthy alternatives to indulgent nacho platters. I want to make a grilled fish nacho platter or spicy carnitas nacho platter. I would love your input. I bought the Nesco dehydrator you have in your pics last year for venison jerky but haven’t used it for anything else. Thanks in advance!!!!!

      2. Hello, I’ve successfully used 400° for 2.5 -3 hours in the oven. I give credit to on line recipies which season with olive oil, salt, and fav seasonigs. Instead of salt, I just use Tony Chacheries brand of creole seasoned salt. Good luck!

        1. no way did you leave these in a 400 degree oven for 2.5-3 hours! That would have pretty much disintegrated them.

    2. Ida hydrated mine in the oven the lowest it would go was 170 it took 4 hours I flipped them in the middle and I did put it on parchment lined baking sheet. And they are fantastic. Only thing is is they turned out sweet. So did the zucchini that I didn’t season with this recipe. So I’m wondering if there’s some sort of hidden sugars in zucchini.

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