Slow Roasted Zucchini Chips

These slow roasted zucchini chips are great for low carb snacking! No air fryer or dehydrator required!

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These zucchini chips are easy to make and have a fantastic flavor! You just need to spend a little time slicing them (a mandolin is the perfect tool), blotting the slices with paper towels to remove excess moisture, and then slow roasting them at a low temperature!

I've added a light seasoning of salt, pepper, and onion powder - and the result is seriously moreish and will keep you coming back for more!

How to Make Roasted Zucchini Chips

To prepare the zucchini, use a mandoline to slice it thinly.

Place the slices on a layer of paper towel, then place another layer of paper towel over the top. Press down to remove excess moisture - this will help them crisp up!

Transfer the zucchini to a large baking sheet lined with a silicone mat or parchment paper. Make sure that the slices do not overlap. Give the zucchini a quick spray with olive oil, then lightly season with salt, pepper, and onion powder.

Roast for one hour or until just starting to turn brown.  Remove from  the oven and leave on the baking sheet for ten minutes - they will crisp up more as they cool.

These roasted zucchini chips are SO good for dipping! Great with salsa, a Creamy Guacamole, or even a Sour Cream and Chive Dip!

Store in an airtight container - or even better - enjoy them while they are still warm!

📖 Recipe

StepAwayFromTheCarbs.com

Slow Roasted Zucchini Chips

5 from 1 vote

These slow roasted zucchini chips are great for low carb snacking! No air fryer or dehydrator required!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Net Carbs: 3

Calories: 20

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 1 medium zucchini approx 7-8 oz
• ½ teaspoon onion powder
• olive oil spray
• salt and pepper

Equipment

• AmazonBasics Silicone Baking Mat Sheet, Set of 2
• Swissmar Borner V-Slicer Mandoline 5 Piece Set

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 225F.
2. Use a mandoline to thinly slice the zucchini.
3. Place the slices on a layer of paper towel, then place another layer of paper towel over the top. Press down to remove excess moisture - this will help them crisp up!
4. Transfer the zucchini to a large baking sheet lined with a silicone mat or parchment paper. Make sure that the slices do not overlap. Give the zucchini a quick spray with olive oil, then lightly season with salt, pepper, and onion powder.
5. Roast for one hour or until just starting to turn brown.
6. Remove from  the oven and leave on the baking sheet for ten minutes - they will crisp up more as they cool.

Nutrition

Calories: 20kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 9mgFiber: 1gSugar: 3gNet Carbs: 3g

Notes

3g net carbs per serving (half the recipe)

This recipe makes about 50 chips. 

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.