INGREDIENTS
- 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 2 tbsp olive oil or avocado oil
- 1/2 cup grated Parmesan cheese
- 1 tbsp ranch seasoning (store-bought or homemade keto-friendly)
- 1/2 tsp garlic powder
- 1/4 tsp paprika (optional, for extra flavor)
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper or use a wire rack over a baking sheet for crispier chips.
- Slice the zucchinis thinly and as evenly as possible using a mandoline or sharp knife.
- Place the zucchini slices on a clean kitchen towel or paper towels. Sprinkle lightly with salt and let sit for 10–15 minutes to draw out moisture. Pat them dry thoroughly.
- In a bowl, toss the zucchini slices with olive oil to coat.
- In a small bowl, combine Parmesan cheese, ranch seasoning, garlic powder, paprika (if using), and a bit of black pepper.
- Dip each zucchini slice into the seasoning mix, coating one or both sides, then place them in a single layer on the prepared baking sheet.
- Bake for 1.5 to 2 hours, flipping halfway through, until chips are golden and crisp. Watch closely near the end to prevent burning.
- Let cool for a few minutes—they’ll crisp up more as they cool.
Enjoy your crispy, low-carb ranch zucchini chips! 🥒🧀 Perfect for snacking or dipping into sour cream or guacamole. Let me know if you want an air fryer version!