Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Cool Ranch & Vinegar Keto Zucchini Chips
Original recipe: hip2keto.com
- 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 the oven to 200 degrees. Line baking sheets with parchment paper. You’ll likely need two to three large baking sheets.
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 baking sheets lined with parchment paper.
Bake for 4 to 5 hours, depending on your oven. Check the zucchini chips every hour or so, and flip them over after two hours. The chips are done when golden brown and crispy.
These chips do take several hours to bake in the oven. To speed up the process, you can cook the keto zucchini chips in the air fryer for 5 minutes at 380 degrees, and then flip the chips and cook for an additional 5 minutes.
The zucchini chips are best enjoyed fresh!
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