Ranch Zucchini Chips
These Ranch Zucchini Chips are the perfect keto snack! Thin, crispy zucchini seasoned with ranch seasoning and roasted in the oven until they're as crispy as potato chips!
Print Recipe
Equipment
- Mandoline Slicer for Food and Vegetables -VEKAYA Adjustable Kitchen Vegetable Slicer For Potatoes and Onion| French Fry Slicer, Vegetable Chopper and Cutter with Waffle Maker and Gloves (blue)
Ingredients
- 4 cups very thinly sliced zucchini
- Spray olive oil as needed
- 1 1/2 tablespoons dry Ranch seasoning
Instructions
- Preheat oven to 250 degrees F.
- Using a mandoline slicer, slice the zucchini into 1/8th inch slices. Pat the zucchini dry with a paper towel and place in a large bowl.
- Spray the zucchini with olive oil until lightly coated, sprinkle the ranch seasoning over the zucchini. Use your hand to evenly coat the zucchini.
- Place the seasoned zucchini on a large silicone lined cookie sheet. Bake for 45 minutes. If the zucchini has begun to brown, flip the chips and bake an additional 10-20 minutes or until it has browned and dried out completely.
Notes
Net carbs 2.6 g per serving
Servings: 4
Calories: 36kcal