Keto zucchini chips are a tasty and low-carb alternative to traditional potato chips. Here's a simple recipe to make them at home:
Ingredients:
- 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 2 tablespoons olive oil or avocado oil
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
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Instructions:
Preheat the Oven:
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Zucchini:
Slice the zucchinis into thin rounds, about 1/8 inch thick. You can use a sharp knife or a mandoline slicer for even slices. Pat the zucchini slices dry with a paper towel to remove excess moisture.
Season the Zucchini:
In a large bowl, toss the zucchini slices with olive oil until they are evenly coated. In a separate bowl, combine the grated Parmesan cheese (or nutritional yeast), garlic powder, onion powder, paprika, salt, and pepper. Sprinkle the seasoning mixture over the zucchini slices and toss until they are well coated.
Arrange on Baking Sheets:
Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets, making sure they are not overlapping.
Bake:
Place the baking sheets in the preheated oven and bake for 2-3 hours, or until the zucchini chips are crispy and golden brown. Keep an eye on them towards the end of the baking time to prevent burning.
Cool and Serve:
Once the zucchini chips are done, remove them from the oven and let them cool on the baking sheets for a few minutes. Transfer the chips to a serving bowl or plate and serve them as a delicious and crunchy keto-friendly snack.
Feel free to adjust the seasonings according to your taste preferences. You can also experiment with different spices or herbs to customize the flavor of your zucchini chips. Enjoy!
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