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Zucchini Chips

Quickies, Snacks
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These are super easy & tasty.  They are great to eat plain or dipped!

I start off by slicing a zucchini in super thin slices.  If you have a mandolin, it helps to keep your slices consistently sized and thin, but since I don’t have access to mine right now, I just used a knife.

 

I drizzled the olive oil around in a large frying pan and heated it up on medium-high heat before adding the zucchini.  I use Saratoga Olive Oil’s Tuscan Herb blend, but you could use plain olive oil.  Once the pan is heated up, I laid out a single layer of zucchini, which is about a third of the zucchini.

 

As long as the stove is the right temperature, after a few minutes the bottoms should be brown and a little crispy.  That means it’s time to flip them over until that side is also brown & crispy, then they can be removed from the pan, sprinkled with some Himalayan pink sea salt & a little pepper, and laid out to cool, which will help crisp them up a little more.  Or, if you’re like me and impatient, you’ll keep flipping them multiple times until they’re golden brown & crispy.  Then you can make the remaining 2 batches.

 

 

Enjoy these for a snack or at your next party! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

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Print Recipe
Zucchini Chips
These are super easy & tasty.  They are great to eat plain or dipped!
Prep Time 5 minutes
Cook Time 7-10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 7-10 minutes
Servings
servings
Ingredients
Instructions
  1. Slice the zucchini into thin slices.
  2. Heat olive oil in large frying pan.
  3. Place slices of zucchini in a thin layer, covering the pan.
  4. When bottoms brown & crisp up, flip and let the other side crisp & brown up.
  5. Remove from pan, sprinkle with salt & pepper.
  6. Let cool, then enjoy!

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