Crispy Tasty Keto Zucchini Chips for Guilt-Free Snacking
These Tasty Keto Zucchini Chips are a delicious and low-carb alternative to regular chips, perfect for guilt-free snacking.
Equipment
- Air fryer
- Oven
- Baking sheet
- Mixing bowls
- Paper towels
Ingredients
For the Chips
- 2 medium Zucchini Use medium-sized for the best crisping results.
- 2 large Eggs Beaten until frothy.
- 1 cup Almond Flour Opt for superfine for a smoother texture.
- 1 cup Parmesan Cheese Freshly grated is key for flavor and crispiness.
- 1 teaspoon Salt Enhances flavor; adjust to taste.
- 1 teaspoon Garlic Powder Adds savory depth to the chips.
- 1 teaspoon Onion Powder Enriches the taste profile.
- 1 teaspoon Paprika Can use smoked paprika for hint of smokiness.
- 1 teaspoon Pepper Adds balance to the flavors.
Instructions
How to Make Tasty Keto Zucchini Chips
- Begin by slicing your zucchini into uniform 1/8-inch rounds.
- Set your air fryer to 400°F or preheat your oven to 425°F.
- Pat the sliced zucchini dry with paper towels to remove excess moisture.
- In one bowl, beat the eggs until slightly frothy. In a separate bowl, mix together your almond flour, parmesan cheese, salt, garlic powder, onion powder, paprika, and pepper until well combined.
- Dip each zucchini slice into the egg wash, ensuring it’s fully coated, then transfer it to the dry mixture.
- Place your coated zucchini slices in a single layer on the air fryer basket or baking sheet.
- If using an air fryer, cook for 8 minutes, flipping halfway. For the oven, bake for about 12 minutes.
- Once done, let the chips cool for 2-3 minutes before serving.
Notes
Serve with your favorite dip such as ranch dressing or garlic aioli for extra flavor.