Keto Zucchini Chips

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor with fewer calories.

Pre-cut the zucchini into thin wedges as thin as possible.

Pat the zucchini wedges dry with a paper towel to remove excess moisture.

Place the dried zucchini wedges into a bowl.

Add about a half tablespoon of olive oil to the zucchini and mix until coated.

Add about a half tablespoon of ranch seasoning to the bowl.

Add about a teaspoon of oregano, a pinch of salt, and a good amount of ground pepper to the mixture.

Mix all the ingredients together until well combined.

Spread the zucchini wedges in a single layer on a baking sheet.

Place the baking sheet in the preheated oven at 225°F (110°C).

Bake for about an hour and ten minutes until they are crispy.

Remove the zucchini chips from the oven and place them on a drying rack to cool.

Let the chips cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens