Nacho Keto Zucchini Chips Recipe
Crunchy and flavorful Nacho Keto Zucchini Chips made with thinly sliced zucchini seasoned with a zesty blend of cheddar cheese powder and spices. These low-carb, keto-friendly chips are dehydrated or oven-baked to crispy perfection, making a healthy and tasty snack alternative.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (dehydrator) or 2.5 hours (oven including resting time)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes (dehydrator) or 2 hours 45 minutes (oven)
- Yield: Approximately 2 servings
- Category: Snack
- Method: Dehydrating
- Cuisine: American
- Diet: Keto
Ingredients
Zucchini Chips
- 1 yellow squash, thinly sliced
- Cooking spray
Seasoning Mix
- 1 tablespoon cheddar cheese powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¾ teaspoon tomato powder
Instructions
- Slice the squash: Using a mandoline slicer, thinly slice the yellow squash uniformly to ensure even crisping during cooking.
- Prepare dehydrator tray: Spray the tray of your dehydrator with cooking spray to prevent sticking. Lay out the zucchini slices on the tray without overlapping, then spray the slices lightly again with cooking spray.
- Mix and apply seasonings: Combine cheddar cheese powder, salt, garlic powder, onion powder, chili powder, paprika, and tomato powder in a bowl. Sprinkle this seasoning blend evenly over the zucchini slices.
- Dehydrate the chips: Set your dehydrator to 135°F and dehydrate the zucchini for 4-6 hours. Check for crispiness and continue dehydrating if needed, as times may vary based on slice thickness and dehydrator model.
- Oven alternative: Preheat oven to 200°F. Spray a large baking sheet with cooking spray and lay out zucchini slices evenly. Spray the slices again with cooking spray and sprinkle with the seasoning blend. Bake for 1.5 hours, then turn off the oven and leave the chips inside for an additional hour or until crispy to your liking.
- Serve immediately: These chips are best enjoyed fresh as they lose their crispiness quickly after cooking.
Notes
- Use a mandoline slicer to ensure uniform thickness for even cooking.
- Parmesan cheese can be substituted for cheddar cheese powder, but cheddar offers better flavor.
- You can substitute sweetener for the tomato powder or try a little tomato soup powder for variation.
- Nacho Keto Zucchini Chips do not stay crispy for long, so plan to eat them shortly after making.
Find it online: https://flavorspath.com/nacho-keto-zucchini-chips-recipe/
