Keto Crispy Garlic Zucchini Chips
Ingredients:
- 2 medium zucchinis
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- Optional: Parmesan cheese (for an extra cheesy crunch)
Directions:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the zucchinis into thin rounds, about 1/8-inch thick. The thinner you slice them, the crispier they'll get!
3. In a large bowl, toss the zucchini slices with olive oil, making sure each slice is coated evenly.
4. Sprinkle the garlic powder, onion powder, paprika, salt, and pepper over the zucchini slices, and toss them again to ensure they're well-seasoned.
5. Arrange the zucchini slices in a single layer on the prepared baking sheet. Make sure they aren't overlapping, or they won't crisp up properly.
6. Bake for 20-25 minutes, flipping the chips halfway through to ensure they crisp up evenly.
7. Once they're golden brown and crispy, remove them from the oven. Let them cool for a few minutes—if you like, sprinkle them with some freshly grated Parmesan cheese for an extra burst of flavor!
8. Serve and enjoy! These zucchini chips make a perfect snack or a side dish to any keto meal.
Tips:
- If you have a mandoline slicer, use it for perfectly even zucchini slices.
- For extra crispiness, you can use a wire rack to bake the zucchini chips on top of the baking sheet.
- Store any leftovers in an airtight container to keep them crispy for a few days. Just be aware that they might lose some crunch after a day or two.