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Curried, Baked Keto Zucchini Chips Recipe

January 6, 2018 //  by Rebecca Baron 24 Comments

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These baked Keto 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 curried, baked zucchini chips 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 curried zucchini chips 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 chips 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.

Keto Zucchini Chips Recipe

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 basically addicting 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.

Baked Zucchini Chips

Here are some answers to some common questions about Zucchini Chips:

Can you make zucchini chips in the microwave?

You can but they won’t taste near as good as the roasted zucchini chips in the recipe below.

Are zucchini chips healthy?

These roasted zucchini 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.

You may also like these recipes:

Keto Recipes Index

Paleo Side Dishes – Vegetables, Fruits, Salads & More

Paleo for Kids Recipes They’ll Actually Eat Anytime

9 Paleo Snacks Recipes Plus Tons of Suggestions from Actual Readers

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Curried, Baked Keto Zucchini Chips Recipe

Curried Zucchini Chips

★★★★★

5 from 2 reviews

This curried baked zucchini chips recipe is full of flavor and zest.

  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Paleo
Scale

Ingredients

  • 2 Zucchini
  • 1 Tbl Extra Virgin Olive Oil
  • ¼ tsp Ground Curry Powder *
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Real Salt *

Instructions

  1. 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.
  2. 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!
  3. 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.
  4. Brush the tops of the zucchini with olive oil.
  5. Combine the curry powder, garlic powder, and salt in a small bowl and sprinkle evenly over oil coated zucchini slices.
  6. 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.
  7. When the chips have cooled, store in an airtight container.

Keywords: curried, baked, zesty, healthy, easy

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Zucchini Chips Paleo

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Reader Interactions

Comments

  1. Dara

    June 3, 2020 at 9:52 am

    These came out great! Instead of curry, garlic and salt, I put Everything Bagel Seasoning.

    ★★★★★

    Reply
  2. Patti

    September 14, 2018 at 9:31 am

    Hi,
    These look wonderful!! How would you store them? Thanks

    Reply
    • Rebecca

      September 18, 2018 at 10:35 am

      I just put them in an airtight container in my pantry.

      Reply
  3. Skylar

    March 15, 2016 at 9:40 am

    Does the “t” in ingredients stand for teaspoon or tablespoon?

    ★★★★★

    Reply
    • Rebecca

      April 1, 2016 at 1:46 pm

      The big T’s are for Tablespoons and the small ones for teaspoons.

      Reply
  4. Joy

    August 4, 2015 at 10:37 am

    These look and sound great! If curry isn’t a favorite spice. . .is there another you’d reccommend?

    Reply
    • Rebecca

      August 5, 2015 at 9:55 am

      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. šŸ™‚

      Reply
      • Joy

        August 5, 2015 at 10:03 am

        Great idea! I will do that. šŸ™‚ Thank you!

        Reply
  5. Carrie @ Curly Crafty Mom

    April 11, 2015 at 6:56 pm

    What a deliciously healthy recipe! I love zucchini!

    Reply
  6. Sharlee

    April 10, 2015 at 6:37 pm

    I absolutely LOVE zucchini. These sound delicious!

    Reply
  7. elaine@cookinandcraftin.com

    April 9, 2015 at 12:26 pm

    OH MY Looks so Yummy!!

    Reply
  8. All that's Jas

    April 9, 2015 at 9:06 am

    What a great alternative for regular chips. Love it!

    Reply
  9. Linda@MixedKreations

    April 7, 2015 at 9:02 am

    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!

    Reply
  10. J @ A Hot Southern Mess

    April 6, 2015 at 9:31 pm

    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!

    Reply
  11. Kate Rigby (@mrsdiggerhound)

    April 6, 2015 at 11:56 am

    These look yummy. Funny enough i have bought some to make myself some crisps from a recipe on Pinterest. I should try these too.

    Reply
  12. Kat

    March 2, 2015 at 1:06 pm

    These looks super good! I am going to go prep them and put ’em in the oven right away. šŸ™‚

    Reply
  13. Bethany

    February 16, 2015 at 5:22 pm

    These look wonderful! I think I’ll pin this and try it later!

    Reply
  14. Raena

    January 30, 2015 at 4:51 am

    Just wondering if the 225 deg is C or F?

    Reply
    • Rebecca

      February 6, 2015 at 1:36 pm

      F, sorry about the confusion

      Reply
  15. Cathy R.

    January 18, 2015 at 7:19 pm

    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.

    Reply
  16. Cyndi

    January 10, 2015 at 12:05 pm

    I can’t wait to try this recipe. Looks so yummy!

    Reply
  17. Erin

    September 20, 2014 at 1:17 pm

    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.

    Reply
  18. Isadora @ She Likes Food

    August 30, 2014 at 8:06 am

    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 šŸ™‚

    Reply
    • Rebecca

      September 15, 2014 at 4:37 pm

      I would love to know if you tried these and liked them . . .

      Reply

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Welcome!

Rebecca Baron of My Natural FamilyHi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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