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Slow Roasted Zucchini Chips

These slow roasted zucchini chips are great for low carb snacking! No air fryer or dehydrator required!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 20kcal
Author Georgina from



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


  • Preheat the oven to 225F.
  • Use a mandoline to thinly slice the zucchini.
  • 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.


3g net carbs per serving (half the recipe)
This recipe makes about 50 chips. 


Serving: 25chips | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 1mg