If you’ve been searching for a snack that’s both crunchy and guilt-free, you’re in for a treat with this Low-Carb Baked Zucchini Chips Recipe. It transforms humble zucchini into golden, crispy bites bursting with flavor and perfect for dipping. Whether you’re looking to cut carbs without sacrificing crunch or simply crave a wholesome snack, these chips combine the richness of parmesan, the nuttiness of almond flour, and a subtle garlic kick, baked to perfection for a satisfying low-carb delight.
Ingredients You’ll Need
This Low-Carb Baked Zucchini Chips Recipe calls for a handful of simple but thoughtfully chosen ingredients that play together beautifully to create a perfectly textured and flavorful snack. Each component is essential: from moisture control to that irresistible crispy finish.
- Zucchini: Sliced into 1/4-inch rounds for ideal crisping without sogginess.
- Olive oil: Helps the coating brown and adds a subtle richness.
- Egg: Acts as a binding agent to help the coating stick to each chip.
- Panko breadcrumbs: Choose Ian’s for an extra crunchy texture.
- Almond flour: The base for a low-carb breading with a lovely nutty flavor.
- Parmesan cheese: Adds salty depth and helps with crispiness.
- Salt: Enhances all the flavors perfectly.
- Garlic powder: Provides a subtle aromatic kick.
- Black pepper: Adds just the right touch of heat and complexity.
- Romesco sauce: A vibrant, smoky dip that complements the savory crunch beautifully.
How to Make Low-Carb Baked Zucchini Chips Recipe
Step 1: Prepare the Zucchini
Start by slicing your zucchini into uniform 1/4-inch rounds. This thickness is key to achieving the perfect balance between tender zucchini centers and crispy edges. If you slice them too thick, they might turn out a bit soggy; too thin, and they’ll over-crisp or burn.
Step 2: Set Up Your Breading Station
Whisk the egg in a bowl to create an easy, sticky wash for the chips. In another bowl, combine panko, almond flour, parmesan, salt, garlic powder, and black pepper. This mixture is your magic coating that brings crunch and flavor.
Step 3: Coat the Zucchini
Dip each zucchini slice first into the egg, making sure it’s fully coated, then dredge it in the breadcrumb mixture. Press the crumbs gently to stick well. This double-step breading creates that crave-worthy coating without excess oil.
Step 4: Bake to Crispy Perfection
Lay the coated zucchini chips in a single layer on a baking sheet lined with parchment paper. Drizzle or lightly brush olive oil over the tops to help crisp them up and develop that inviting golden color. Bake in a preheated oven at 400°F (205°C) for about 15 minutes, turning halfway through so they crisp evenly on both sides.
How to Serve Low-Carb Baked Zucchini Chips Recipe
Garnishes
A sprinkle of fresh chopped parsley or a pinch of smoked paprika can add a burst of color and complementary flavor. A little fresh lemon zest can also brighten up the chips and elevate the taste.
Side Dishes
These zucchini chips pair wonderfully with a fresh garden salad or a bowl of comforting soup. Their crunchy texture adds an exciting contrast and makes for a satisfying snack during any mealtime.
Creative Ways to Present
Serve your Low-Carb Baked Zucchini Chips Recipe with a trio of dips: classic romesco, homemade garlic aioli, and a sassy spicy yogurt dip. Arrange the chips standing upright or cascading from a rustic wooden board to make your snack look inviting and shareable.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container lined with paper towels to absorb any moisture. Keep the container in the refrigerator for up to 2 days. Refresh their crispness in the oven before enjoying again.
Freezing
While these chips are best fresh for maximum crunch, you can freeze them for later. Place the baked chips on a tray in a single layer and freeze until firm, then transfer to a freezer-safe bag. Use within a month and bake straight from frozen to avoid sogginess.
Reheating
To bring back the delightful crunch, bake the chips in a preheated oven at 375°F (190°C) for about 5–7 minutes. Avoid microwaving as it tends to soften the coating, robbing the chips of their signature crispness.
FAQs
Can I use regular flour instead of almond flour?
You can swap almond flour for regular flour, but it will increase the carb content and change the flavor slightly. Almond flour is key for keeping the chips low-carb while adding a yummy nuttiness.
What if I don’t have panko breadcrumbs?
If panko isn’t available, crushed pork rinds or crushed nuts can be a great low-carb substitute that also adds crunch and flavor.
Can I make this recipe vegan?
To make this vegan, replace the egg with a flax or chia egg and use vegan Parmesan alternatives. Keep in mind the texture might slightly differ, but it will still taste delicious.
How thin should the zucchini slices be?
A quarter-inch thick is ideal for perfectly crisp chips. Thicker slices may turn soggy, and thinner ones might bake too fast and burn.
Is romesco essential?
Romesco sauce pairs beautifully with these chips, adding smoky and tangy notes, but feel free to use your favorite dip like marinara, ranch, or spicy mustard for variety.
Final Thoughts
There’s something truly special about how this Low-Carb Baked Zucchini Chips Recipe turns simple vegetables into irresistible crunchy favourites. They’re quick to make and perfect for anyone craving a healthy snack that doesn’t compromise on taste or texture. I can’t wait for you to try them and make them your own signature snack!
Print
Low-Carb Baked Zucchini Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Low-Carb Baked Zucchini Chips are a healthy, crunchy snack alternative that satisfies your craving for crispy chips without the carbs. Sliced zucchini rounds are coated in a flavorful mixture of almond flour, parmesan, and panko breadcrumbs, then baked to golden perfection. Served best with a tangy romesco sauce, they make a perfect appetizer or side dish that’s easy to prepare and deliciously guilt-free.
Ingredients
Zucchini Chips
- 2 zucchini, sliced into 1/4-inch rounds for even crisping
- 1.5 tbsp olive oil
- 1 egg
- 1/2 cup panko breadcrumbs (preferably Ian’s for extra crunch)
- 3/4 cup almond flour (fine ground, e.g. Blue Diamond)
- 1/3 cup parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp garlic powder
- Black pepper, to taste
Dipping Sauce
- 1 cup romesco sauce
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the zucchini chips, ensuring a crispy texture.
- Prepare the coating: In a shallow bowl, whisk the egg. In another bowl, combine the panko breadcrumbs, almond flour, grated parmesan, salt, garlic powder, and black pepper. Mix well to distribute the seasoning evenly.
- Coat the zucchini slices: Dip each zucchini round into the egg wash, allowing excess to drip off, then dredge in the almond flour mixture, pressing lightly to adhere a good coating on both sides.
- Arrange for baking: Place the coated zucchini slices in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Drizzle or brush the olive oil evenly over the top to help with browning and crispiness.
- Bake the chips: Bake in the preheated oven for about 15 minutes, flipping the chips halfway through to ensure both sides are golden and crispy.
- Serve: Remove from the oven and let the chips cool slightly for maximum crunch. Serve warm with a side of romesco sauce for dipping.
Notes
- For extra crispiness, consider using a convection setting if your oven has one.
- Ensure zucchini slices are uniform in thickness for even cooking.
- Panko can be substituted with gluten-free breadcrumbs to make this recipe gluten-free.
- Romesco sauce adds a smoky, nutty flavor that complements the chips; however, you can substitute with your favorite dipping sauce.
- Store leftovers in an airtight container and reheat in the oven to retain crispness.
