Try this keto zucchini chip recipe if you are looking for an alternative to potato chips. They taste amazing and are paleo, gluten free, and low in carbs. They’re simple to make, but they do take time to bake.
Ingredients
- 2 large zucchini, thinly sliced crosswise
- 1 tablespoon olive oil, or to taste
- sea salt to taste
Directions
Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
Step 3
Bake in the preheated oven until zucchini slices are completely dried and chip-like, about 1 hour per side. Allow to cool before serving.
Cook’s Note:
You can also use cooking spray instead of olive oil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 111 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat1g | 6% |
Sodium192mg | 8% |
Total Carbohydrate11g | 4% |
Dietary Fiber4g | 13% |
Total Sugars6g | |
Protein4g | |
Vitamin C55mg | 275% |
Calcium49mg | 4% |
Iron3mg | 17% |
Potassium848mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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