If you’re a fan of Doritos nacho chips, you’ll definitely enjoy this keto-friendly zucchini chips recipe. Packed with a flavorful mix of spices, these zucchini or squash chips are bursting with taste. With just 4.3g of net carbs per serving, they’re perfect for a low-carb diet.
INGREDIENTS
- 1 yellow squash, thinly sliced
- Cooking spray
- 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
- Use a mandoline slicer to thinly slice the zucchini or squash to ensure uniform thickness.
- Lightly spray the tray of a dehydrator with cooking spray, then place the slices on the tray, making sure they don’t overlap. Spray the slices again with cooking spray.
- Combine all the spices and cheddar cheese powder in a small bowl, then evenly sprinkle over the zucchini slices.
- Set your dehydrator to 135°F and cook for 4-6 hours. Check for crispiness; if they’re not crispy yet, continue dehydrating until the desired texture is achieved. The time will vary depending on the thickness of your slices and the specific dehydrator. Check frequently.
- Eat immediately as the chips may lose their crispness over time.
For oven method
- Preheat your oven to 200°F and spray a large baking sheet with cooking spray.
- Arrange the zucchini slices evenly on the sheet, spray with cooking spray, and sprinkle the spice mix on top.
- Bake for 1.5 hours, then turn off the oven. Let the zucchini chips sit in the hot oven for an additional hour or until they reach your desired level of crispiness.
