Keto Zucchini Chips
Try Zucchini Chips keto style once and you will be hooked! They are perfect for game day, or any time you need something to serve as a vessel for a dip.
Servings: 6
Calories: 173kcal
Equipment
- Shallow Bowls
- OR the following
Ingredients
- 2 zucchini sliced thin with a sharp knife or mandoline (about ¼ inch thick)
- 2 eggs
- 1 cup almond flour
- ½ cup finely grated Parmesan cheese
- 1 ½ teaspoons sea salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon fresh ground black pepper
Instructions
- Preheat air fryer to 400 degrees or the oven to 425.
- Whisk together eggs in a shallow bowl.
- In another bowl, stir together almond flour, Parmesan cheese, salt, garlic powder, smoked paprika, and black pepper.
- Dip the zucchini slices in the egg mixture, and then coat with the almond flour mixture.
- Place the zucchini chips in a single layer in the air fryer on on a parchment lined baking sheet.
- Lightly mist both sides of the coated chips with avocado or olive oil spray. Don't skip this . The oil is what crisps the coating. Without it, the chips come out floury.
- Cook for 8 minutes in the air fryer or 12 minutes in the oven flipping half way through, until golden brown.
Notes
Because of the crispy factor, it is best to make this recipe just before serving. However, if you would like to prep ahead you can bread the zucchini up to four hours before cooking.
Leftovers are good for about 2 days kept covered in the refrigerator. I like to re-crisp them in the air fryer or in the oven.
Nutrition
Calories: 173kcal | Carbohydrates: 7g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 741mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 12mg | Calcium: 157mg | Iron: 1mg