Keto Chips (Crunchy, Salty, and Addicting!)

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The thing I miss the most is chips. Something crunchy, something salty and something that is oh so dippable. These chips are so easy to make and actually good for you! They will become a staple as a side for any meal or as the perfect snack.

These are so good, but so good for you, you’ll feel like you are eating something bad, but you aren’t!
Keto Chips (Crunchy, Salty, and Addicting!) #keto #ketodiet #ketosnacks #ketodinner #ketosis.png

Keto Chips (Crunchy, Salty, and Addicting!)

  • Servings: 1-2
  • Difficulty: easy
  • Print

Ingredients
1 large zucchini (peeled or unpeeled)
1 tbsp pink salt
Coconut Oil
Extra pink salt

What To Do
Slice the zucchini into thin, consistent rounds. My favorite way to do this is in my food processor (you can find mine here) using the thinnest blade. It literally will make this process so easy and your chips will be done in seconds! Another great tool for this is a mandolin (you can find mine here).

Line up your zucchini rounds in a colander then sprinkle with salt. Let the rounds rest for about 5 minutes and drain. Pat dry with another towel.

Related
Zero Carb Crackers
— 28-Day Keto Slimdown

Heat your oil in a shallow pan to 350 degrees. If you don’t have an oil-safe thermometer but you think your oil is ready, test it with one zucchini round. If it starts to sizzle and bubble and brown, you are ready! If not, fish the zucchini out, keep heating and try again.

Fry your zucchini rounds in small batches as to not overcrowd the pan and drop the oil temperature.

Once the zucchini is browned, take them out with a slotted spoon and drop onto paper towels and salt immediately. Keep going through all the batches until you are done. Enjoy these by themselves or with your favorite dip!

Nutrition
NutritionLabel.png

1
Picture submitted by Holly H.

 

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The BEST 90 Second Keto Bread (2)The BEST 90 Second Keto Bread (1)

 


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29 thoughts on “Keto Chips (Crunchy, Salty, and Addicting!)

  1. Is the picture the zucchini chips? Also, how long would you keep these for? Just wondering if I could make a bunch and then they’d keep all week.

    1. Hi Andrea, in my experience, keeping them in an airtight container works best. I’ve eaten these in about three days, but I think 5 days would be fine as well.

    1. Hi there, a potato peeler might work, but definitely test out a small batch before peeling all your zucchini!

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