Get Your Crunch on with Cool Ranch & Vinegar Flavored Keto Zucchini Chips

Cool Ranch & Vinegar Keto Zucchini Chips

yield: 3 SERVINGS

prep time: 20 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 20 MINUTES

Ingredients

  • 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

Directions

1

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

2

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

3

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

4

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

5

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

6

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.

7

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.
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8 Comments
4.7 / 12 ratings
Print

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

handful of keto zucchini chips

Missing chips on keto? You’ll love these keto zucchini chips!

Today we’re sharing the best recipe for a healthy keto snack filled with savory flavors and that much-needed crunch you’ve been craving.

Don’t give in and reach for those potato chips as these simple cool ranch and vinegar keto zucchini chips will hit the spot!

keto zucchini chips close up

Want to speed up the process? Use your air fryer!

These chips do take several hours to bake in the oven. To speed up the process, you can cook the keto zucchini chips in the air fryer for 5 minutes at 380 degrees, and then flip the chips and cook for an additional 5 minutes.

Put a small wire rack on top of the chips to keep them from flying around in the air fryer (this also works when cooking bacon). You can grab a wire rack from Amazon if you don’t have one, just be sure to get the right size for your air fryer.

keto zucchini chips in a bowl

Hip tips for making the best cool ranch & vinegar keto zucchini chips:

  • Smaller zucchinis have more flavor! Stick to smaller ones when buying per pound at the grocery store so you can get the best taste while also getting the most bang for your buck.
  • Don’t be afraid to change up the recipe and add your favorite spices or seasonings to give them an extra kick! Try sprinkling on a little grated parmesan after you pull them out of the oven. Our homemade keto taco seasoning might even be good to use for a yummy batch of Mexican-style flavored zucchini chips!
  • Watch the chips pretty closely while they’re baking as they can get overcooked quickly.
  • These keto zucchini chips are best when they’re fresh, so be sure to eat them within a day or two before they get soggy.

ingredients on a counter

sliced zucchini

holding up a thin slice of zucchini

seasoning mix in a bowl

holding a zucchini slice with seasoning on it

keto zucchini chips on baking sheet

keto zucchini chips on a baking sheeting the oven


Print

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!

Ingredients

  • 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

Directions

1

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

2

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

3

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

4

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

5

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

6

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.

7

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.

keto zucchini chips dipped in ranch

Try not to eat them all at once!

Bet these keto zucchini chips don’t even last a day! They make a great low-carb snack and actually could even be a side dish with dinner… just be sure to make enough for the whole family!

You can enjoy these chips with our delicious keto-friendly dips such as pimento cheese dip, spinach dip, queso, or warm and gooey bacon and cheese dip. Yum!

keto zucchini chips in hand

My Hip sidekick Jenna gave this recipe a try and here’s what she thought:

“These are so flavorful and way better than any other chip snack. My favorite flavor of potato chips is Salt & Vinegar and these blow those out of the water! Make sure you slice them uniformly and thin enough so they get crispy and when they do, they are awesome. 🙌 I will definitely make these again for my family!”


Love chips and dip? Try this easy keto ranch dressing recipe to go with your zucchini chips!


Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 8

  1. Del99

    Thanks these were tasty but found them difficult to cook in an air fryer.. the thin chips kept flying around and bunching up so I’ll try them in the oven next time.

    • Jennifer (Hip Sidekick)

      Thanks for your feedback on how well this recipe worked for you, Del99!

  2. Jennifer Babij

    Where do the carbs come from? The zucchini?

    • Amber (Hip Sidekick)

      Yes! Depending on the size, it seems one zucchini can have 6-10g of total carbs. Hope this helps!

  3. Kandi

    These look good, since I love chips!

    • Amber (Hip Sidekick)

      Hope you love these too!

  4. Rebecca

    Can you dry these in a food dehydrator? Have you tried that method?

    • Amber (Hip Sidekick)

      Yes! It looks like that can work too! Let us know how they turn out if you decide to make them that way!

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