Crunchy Tasty Keto Zucchini Chips You’ll Crave Daily
Delightfully crispy, low-carb Tasty Keto Zucchini Chips are a guilt-free snack perfect for your keto lifestyle.
Equipment
- Oven
- Air fryer
- Baking sheet
- Mixing bowls
- - Paper towels
Ingredients
For the Chips
- 2 medium Zucchini Use firm zucchini for best texture.
- 2 large Eggs Beat until slightly frothy.
- 1 cup Almond flour Use superfine for crunchy texture.
- 1/2 cup Parmesan cheese Use freshly grated for best flavor.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Garlic powder Adds savory depth.
- 1 teaspoon Onion powder Complements garlic flavor.
- 1 teaspoon Paprika Smoked paprika adds smokiness.
- 1/2 teaspoon Pepper Use freshly cracked.
Instructions
How to Make Tasty Keto Zucchini Chips
- Slice the zucchini into thin 1/8-inch rounds for even cooking.
- Heat your air fryer to 400°F or preheat your oven to 425°F.
- Pat zucchini slices dry with paper towels to remove excess moisture.
- In a bowl, beat the eggs until slightly frothy.
- In another bowl, whisk together the almond flour, parmesan, salt, garlic powder, onion powder, paprika, and pepper.
- Dip each zucchini slice in the egg wash, then coat with the almond flour mixture.
- Lay the coated slices in a single layer without overlapping.
- Fry the chips for 8 minutes in the air fryer or bake for 12 minutes in the oven, flipping halfway through.
- Let the chips cool for 2-3 minutes on the cooking surface.
Notes
Enjoy immediately for maximum crunch. Store leftovers in an airtight container to maintain texture.