Crispy Tasty Keto Zucchini Chips for Guilt-Free Snacking
Enjoy these tasty keto zucchini chips that provide a crispy, flavorful snack without the guilt, perfect for low-carb lifestyles.
Equipment
- Air fryer
- Baking sheet
- bowl
- - Paper towels
Ingredients
For the Chips
- 2 medium Zucchini Choose firm zucchini for best texture
- 2 Eggs Acts as a wash
- 1 cup Almond Flour Can substitute with coconut flour for nut-free
- 1/2 cup Parmesan Freshly grated for optimal texture
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Garlic Powder Can replace with onion powder if desired
- 1 teaspoon Onion Powder Optional based on flavor preference
- 1 teaspoon Paprika Use smoked paprika for extra flavor
- 1/2 teaspoon Pepper Increase for spicier chips
Instructions
Preparation Instructions
- Preheat the air fryer to 400°F or the oven to 425°F.
- Slice the zucchini into thin 1/8-inch rounds.
- Pat dry the zucchini slices with paper towels and sprinkle lightly with salt. Let sit for 10 minutes.
- Beat the eggs in one bowl. In another bowl, combine almond flour, Parmesan, and seasoning blend.
- Dip each zucchini slice in the egg wash, then coat with the almond flour mixture.
- Arrange coated zucchini slices on the air fryer basket or baking sheet in a single layer.
- Cook for 8 minutes in the air fryer or 12 minutes in the oven, flipping halfway.
- Cool the chips for 2-3 minutes before serving.
Notes
Serve optionally with creamy ranch dressing or garlic aioli for dipping. Ensure maximum adherence and crispiness by pressing the coating onto the zucchini slices, and avoid overcrowding during cooking.