Keto Zucchini Chips
These crispy baked keto zucchini chips are coated in parmesan and almond flour for a savory, crunchy snack with just 2.6g net carbs per serving. Ready in about 1 hour 15 minutes, they're a guilt-free, gluten-free swap for potato chips that even non-keto eaters will reach for.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Crispy, cheesy, and genuinely snackable, these baked keto zucchini chips deliver the crunch you miss from potato chips for just 2.6g net carbs a serving. A parmesan-almond flour crust does the heavy lifting, while low-and-slow baking keeps every round shatteringly crisp.
Ingredients
- 2 medium zucchini (about 1 lb / 450g total)
- 1 tsp fine sea salt, divided (for drawing out moisture)
- 1/2 cup (50g) finely grated parmesan cheese
- 1/4 cup (28g) blanched almond flour
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp olive oil, for brushing
Instructions
- 1
Preheat the oven to 225°F (110°C) and line two large baking sheets with parchment paper. Low and slow is what makes these chips crisp rather than soggy.
- 2
Slice the zucchini into thin, even rounds about 1/8 inch (3mm) thick — a mandoline gives the most uniform results. Lay the slices on paper towels, sprinkle with 1/2 tsp salt, and let them sit 15 minutes to draw out moisture. Press firmly with more paper towels to blot them as dry as possible.
- 3
In a shallow bowl, whisk the egg. In a second bowl, combine the parmesan, almond flour, garlic powder, smoked paprika, black pepper, and remaining 1/2 tsp salt.
- 4
Dip each zucchini round in the egg, let the excess drip off, then press both sides into the parmesan mixture to coat. Arrange the coated slices in a single layer on the prepared sheets, not touching, and lightly brush the tops with olive oil.
- 5
Bake for 45-55 minutes, rotating the pans halfway through, until the chips are golden and crisp at the edges. Thinner slices may finish sooner, so pull any that brown early.
- 6
Turn off the oven and leave the chips inside with the door slightly ajar for 10 minutes to finish crisping. Cool completely on the pans before serving — they firm up as they cool.
Tips & notes
- Salting and blotting the zucchini is the single most important step. Excess water is what turns chips rubbery, so don't skip pressing them dry.
- These are best eaten the day they're made. If they soften, re-crisp in a 250°F (120°C) oven for 5-10 minutes. Store leftovers in a loosely covered container, not airtight, to avoid trapping steam.
- For a dairy-free version, swap the parmesan for an equal amount of nutritional yeast plus an extra tablespoon of almond flour, though the chips will be a touch less crunchy.
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Frequently asked questions
- How many carbs are in keto zucchini chips?
- Each serving has 2.6g net carbs (4.4g total carbs minus 1.8g fiber), plus 142 calories, 8g protein, and 10.5g fat. This recipe makes 4 servings.
- Why are my zucchini chips soggy instead of crispy?
- Sogginess comes from leftover moisture. Slice the zucchini thin and even, salt the rounds and blot them very dry before coating, and bake low and slow at 225°F. Leaving them in the cooling oven with the door ajar pulls out the last of the steam.
- Can I make these zucchini chips in an air fryer?
- Yes. Arrange the coated slices in a single layer (work in batches) and air fry at 300°F for 10-14 minutes, shaking or flipping once, until golden and crisp. Watch closely toward the end, as air fryers run hot and the thin chips can scorch quickly.
