Cool Ranch & Vinegar Keto Zucchini Chips

yield: 3 SERVINGS

prep time: 20 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 20 MINUTES

Savory, easy, irresistible, and low-carb cool ranch and vinegar keto zucchini chips!


  • 3 small/medium size zucchini (6 to 8 inches)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon minced onion flakes
  • 1 teaspoon onion powder



Preheat oven to 200 degrees. Line baking sheets with parchment paper. You'll likely need two to three large baking sheets.


Slice zucchini very thin, about 1/8 inch. You can use a knife or a mandolin slicer works great.


In a large bowl, mix together apple cider vinegar, olive oil, garlic powder, salt, pepper, dill, parsley, onion flakes, and onion powder.


Add the sliced zucchini to the oil, vinegar, and seasoning mixture. Toss well to fully coat the zucchini slices.


Place zucchini slices in a single layer on baking sheets lined with parchment paper.


Bake for 4 to 5 hours, depending on your oven. Check the zucchini chips every hour or so, and flip them over after two hours. The chips are done when golden brown and crispy.


The zucchini chips are best enjoyed fresh!

Nutrition Information

Yield: 60 chips, Serving Size: 20 chips
Amount Per Serving: 87 Calories | 7.1g Fat | 5g Total Carbs | 1.2g Fiber | 1.7g Sugar | 1.4g Protein | 3.7g Net Carbs

Brought to you by Hip2Keto.