Keto Zucchini Crisps
2.4g
Net Carbs
2.2g
Protein
7.6g
Fat
1.1g
Fiber
86
Calories
Ingredients:
- 2 medium Zucchinis
- 1/4 teaspoon Black Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Parmesan Cheese (Grated)
- 1/2 teaspoon Salt
Directions:
This recipe has been redeveloped using the comments below. Enjoy!
- Use a mandolin slicer or slicing attachment on a food processor to cut zucchini into very thin 1/8-1/6-inch slices. Cut on a diagonal if the zucchini’s are small.
- Preheat oven to 375°F.
- Combine zucchini with ¼ teaspoon salt in a large bowl and use hands to toss and evenly distribute the salt. Cover two sheet pans with paper towels and place a single layer of salted zucchini slices on the paper towels. Place another layer of paper towels over the top of the zucchini slices and gently press down to remove excess moisture. Allow to sit for up to 30 minutes to remove excess moisture.
- Place the zucchini slices in a large bowl. Add the olive oil, cheese, salt and pepper (along with any other seasonings that strike your fancy—garlic powder, Italian seasoning, rosemary, or dill) and toss with your hands to thoroughly coat all the zucchini slices.
- Line sheet pans with parchment paper and arrange zucchini slices in a single layer. Place in the oven and bake for 20 minutes. Then flip the slices and place back in the oven for 3 more minutes. Remove slices that are golden in the center, and cool on a wire rack. Put the slices that are not yet golden back in the oven, checking and removing golden zucchini every 2-3 minutes.
- Alternatively the zucchini slices can be dehydrated for 6-8 hours.
Find this naturally keto and low carb recipe and more in the New Atkins For a New You Cookbook!
