Low Carb Zucchini Chips Snack Idea

Hey everybody, Crystal Beaudry here. I have another great low carb snack idea for you today. We’re going to be making some zucchini chips.

Why You’ll Love This

This recipe only takes a couple of minutes to prep. It’s super easy to do and it is going to replace those cravings for potato chips. So if you have a really bad habit of grabbing a bunch of snack foods, make this recipe. You’re going to love it.

Ingredients

• 2 zucchini
• Celtic sea salt
• paprika
• black pepper
• garlic and onion powder
• extra virgin olive oil (or avocado oil)

Spoken Moment

The best salt on the market, I think.

Oh, that’s really nice.

Ooh, I’m getting lots of moisture.

Now, I personally like my chips with salt. So that is probably the only amount that I will be adding. They will still taste good.

Oh, my goodness. I keep nibbling on them already.

Oh, my goodness, you guys. These are looking so good.

So good. Nice and crispy. Love it. Really great flavor.

Instructions

1. Start with two zucchini.
2. Use a mandolin.
3. Cut them to be about an eighth of an inch thick.
4. Cut off one of the sides to test if that thickness level is good.
5. Take your salt and kind of put a little salt over each of them.
6. Leave this for about 10 minutes.
7. Get all of the water off that you can.
8. Gather them back up, put them in a bowl.
9. Add in some of the oil until they are lightly covered with oil.
10. Add in your spices: some onion powder, some garlic, your pepper, and a little bit of the paprika.
11. Mix it around and making sure that it’s all completely covered.
12. Use a parchment lined baking sheet.
13. Bake this in the oven at 250 degrees for about an hour and a half to two hours.
14. Flip it at the hour mark and then check it.
15. Take it out at an hour and then flip it and check it out.
16. Check it again after that, probably at an hour and a half and see what it looks like.
17. After pulling them out of the oven, let them just sit for about 20 minutes.

Cooking Tips

Now you want these to be about an eighth of an inch thick.

The reason why I’m using a mandolin is because I want these all to be super, super uniform in sizes so that when I cook them, they are perfect.

If you’re saying, oh my goodness, that has just too much salt on it. You could, if you really wanted to, you could rinse it off and then dry it again with a paper towel just to get some of that salt off if you wanted.

Reason why you want to keep the parchment is it’s going to stick so bad if you do not use parchment because these are so little and really thin.

Now, this is why we cut them all the exact same length, which is what I love with the mandolin.

Now, depending upon how thin they are, that’s how long you’re going to cook it. So you’re going to have to watch it.

I think an hour is a good time, though, to kind of gauge what’s happening. And of course, it needs to be flipped.

If they are not completely crisped up by that time, they will certainly be after the 20 minutes.

Couple of notes. Now, I did this on a level two on my mandolin. I wish I would have done it a little bit thicker, maybe a level three. These are super good. They’re very airy chips. I’ve liked them a little tad bit thicker.

Also, if you don’t like a lot of salt, another thing that you can do to kind of cut down on the salt content after I shook that salt over these, just rinse them off, pat them dry with a paper towel.

Serving Suggestions

Your kids are going to love these, too. And if you’re trying to get your whole family to eat more vegetables, this is a perfect way to do it.

You guys, these are so good. Thank you so much for watching. We’ll see you next time.