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Zucchini chips are a fantastic, delicious yet healthy snack. My husband started watching what he was eating and cut out carbs almost completely (bread is a staple in my house, I make really good chicken salad sandwiches on homemade bread), he started eating salads with a lot of meat and added apple cider vinegar and spices instead of using dressing. Snack time was a hard one for him, fruit has natural sugar so that’s high in carbs, but vegetables are in the clear to eat as much as you want. Something I tried was oven-baked ranch zucchini chips and my husband loved them. These make a great keto diet chip replacement for those chip fans out there!
Pre-heat oven to 225 degrees 1 hour and 30 minutes cook time
2-4 small zucchinis (depends on the size)
Packet of ranch seasoning
1 Teaspoon Olive Oil
Freshly ground black pepper
Use a mandolin and slice your zucchini thin. Grab a bowl and throw your zucchini slices, take some paper towel and pat the slices to take out as much water as you can, add the olive oil and mix, then add the ranch seasoning and mix to cover all the slices.
I lined my baking sheet with aluminum foil and placed the slices on the pan, place them in a single layer on the pan. Place in the pre-heated oven and wait patiently. Check them in about an hour, then check every 10 minutes after that.
Find the mandolin I used here.
I am a very fussy person and I actually like these, my poor husband had to fight me for the zucchini chips. Whats nice about this recipe is if you don’t like ranch you can add any kind of spices you like. Make your chips your own!!
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