These baked zucchini chips are a healthier version of chips than would be typically bought at the store. Paleo snacks-on-the-go can be hard to find, so I'm happy to bring you this recipe. This recipe is so delicious and much healthier than anything you would buy in the store.
Your children will love them and they won't even realize what they are eating! They are great to make in a large quantity, then you can save them for later for snack time or school/work lunches.
This recipe is full of flavor and zest. For a stronger curry flavor, another ¼ t. of curry powder * could be added to the seasoning mix, if preferred. Baking the zucchini on lightly oiled parchment paper worked a lot better for me than using Silpat mats…they tended to stick to the Silpats for some reason.
I often make these when I have more zucchini than I can eat before it goes bad. Then I save them in little baggies for my children's lunch. It's a good way to give them their serving of veggies in a non-perishable way.
They are crave-worthy though, so watch out. Once you start eating them, it's really hard to stop. Not only do they have crunch and saltiness, but a flavor that tastes better with every bite.
You can but they won't taste near as good as the roasted zucchini in the recipe below.
These roasted chips are much healthier than fried ones since they are baked and not soaked in oil. Not all chips need to be laden with fat.
Recipe
Curried, Baked Keto Zucchini Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: Paleo
Description
These chips made with zucchini are full of flavor and zest.
Ingredients
- 2 Zucchini
- 1 Tbl Extra Virgin Olive Oil
- ¼ tsp Ground Curry Powder *
- ⅛ tsp Garlic Powder
- ⅛ tsp Real Salt *
Instructions
- Preheat the oven to 225 degrees. Line 2 baking sheets with 2 sheets of parchment paper or Silpats that have been very lightly brushed with olive oil.
- Cut the ends of the zucchini off and discard. Very thinly slice the zucchini into paper thin rounds. A mandolin is preferable for doing this, but if you don’t have one, a very sharp knife will work fine. Slice carefully!
- Place the zucchini rounds in a single layer on the prepared parchment lined baking sheets. Place them close together but don’t let the zucchini rounds touch each other.
- Brush the tops of the zucchini with olive oil.
- Combine the curry powder, garlic powder, and salt in a small bowl and sprinkle evenly over oil coated zucchini slices.
- Bake in the oven for at least 1 hour. After 1 hour, check on the chips. The time it takes for them to become crisp will vary depending on how thinly you sliced them. When they are dry and crisp, they are ready to be removed. You may need to remove a few chips at a time, letting those that aren’t quite ready cook a bit longer.
- When the chips have cooled, store in an airtight container.
Dara
These came out great! Instead of curry, garlic and salt, I put Everything Bagel Seasoning.
Patti
Hi,
These look wonderful!! How would you store them? Thanks
Rebecca
I just put them in an airtight container in my pantry.
Skylar
Does the "t" in ingredients stand for teaspoon or tablespoon?
Rebecca
The big T's are for Tablespoons and the small ones for teaspoons.
Joy
These look and sound great! If curry isn't a favorite spice. . .is there another you'd reccommend?
Rebecca
Anything should work, it just depends on what you prefer. So try it with your favorite spice and see what you think. You could always do sections of spices to test them out so you know for the next time what you prefer. 🙂
Joy
Great idea! I will do that. 🙂 Thank you!
Carrie @ Curly Crafty Mom
What a deliciously healthy recipe! I love zucchini!
Sharlee
I absolutely LOVE zucchini. These sound delicious!
elaine@cookinandcraftin.com
OH MY Looks so Yummy!!
All that's Jas
What a great alternative for regular chips. Love it!
Linda@MixedKreations
These look yummy and would be so much more healthier. I need to try these that way I could have my chips but they would be a healthy alternative. Thanks for sharing!
J @ A Hot Southern Mess
Yummo! Thanks for sharing Rebecca! I can see how the kiddos wouldn't even notice these aren't chips! I bet that the curry adds a very tasty flavor!
Kate Rigby (@mrsdiggerhound)
These look yummy. Funny enough i have bought some to make myself some crisps from a recipe on Pinterest. I should try these too.
Kat
These looks super good! I am going to go prep them and put 'em in the oven right away. 🙂
Bethany
These look wonderful! I think I'll pin this and try it later!
Raena
Just wondering if the 225 deg is C or F?
Rebecca
F, sorry about the confusion
Cathy R.
I will have to try making this. My husband and I miss eating chips and this is such a great substitute. We love the curry taste, too.
Cyndi
I can't wait to try this recipe. Looks so yummy!
Erin
I absolutely can't wait to try these. I love curry and I love chips so I'll have to make these although I'm at the end of my zucchini in the garden for this year.
Isadora @ She Likes Food
I have a serious chip addiction! I eat way too many of them all the time. Because of that I'm constantly looking for healthier versions that I can make myself. I also really love curry! I can't wait to try these out 🙂
Rebecca
I would love to know if you tried these and liked them . . .