Dip. Crunch. Repeat. What's not to love about a crispy, seasoned chip that is finger-licking-good, whether served straight up or dunked into a dreamy mixture of salsa and sour cream? These are the perfect low-carb potato chip alternative for a casual, Tex-Mex-loving crowd.
August 19 2017 by Maria Emmerich, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Snack
Dip. Crunch. Repeat. What's not to love about a crispy, seasoned chip that is finger-licking-good, whether served straight up or dunked into a dreamy mixture of salsa and sour cream? These are the perfect low-carb potato chip alternative for a casual, Tex-Mex-loving crowd.
USMetric
4 servingservings
Ingredients
- 1 (7 oz.) 1 (200 g) large zucchini
- salt
- 1½ cups 350 ml coconut oil
- 1 tbsp 1 tbsp Tex-Mex seasoning
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www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Cut the zucchini crosswise into thin, round slices using a mandolin.
Place slices in a colander in the sink and sprinkle with lots of salt. Let sit for 5 minutes, then press out water.
Heat the oil in a fryer or skillet to 350°F (180°C).
Drop the sliced zucchini into the hot oil, working in batches of about 20 chips at a time.
Once the zucchini turns golden brown, remove from fryer and place onto a paper towel.
Sprinkle with taco seasoning and enjoy!
Tip!
Want more color? Make these with one zucchini and one yellow squash. If you can take a few more carbs, mix in some carrot slices, too!This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
More recipes from Maria Emmerich
- The keto bread
- Tomato basil parmesan soup
- Keto biscuits and gravy
- Easy protein noodle low carb lasagna
- Keto butter pecan cheesecake
- Instant Pot seafood bisque
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
25 comments
1
Joanne
August 19 2017
I can't seem to get these to crisp up. I've tried twice. Perhaps oven baking instead? What do you recommend?
Reply: #8
2
Ben Frawley
August 20 2017
Can these be stored for any length of time?
3
Jamey
August 27 2017
I made these last night and I think my problem was not taking enough water out before frying. They ended up being way more than golden brown to get them crispy (yuck). I will try again next weekend.
4
me
October 8 2017
Make sure they are super thin and blot the water off completely. I prefer baking than frying. I spray baking sheet with olive oil and sprinkle with parm and dash of lemon pepper and bake until desired crispy then flip and sprinkle with parm and bake the other side.
Reply: #9
5
Kevin
January 4 2018
I've never found one zucchini chip recipe that worked properly, as they are always wete and soggy, no matter how I cut the chips or remove the excess water. Any suggestions?
Reply: #11
6
Hanan
August 16 2018
I just made them. If followed exactly, they turn out absolutely delicious. However, they turn out salty. Any suggestions?
P.s. i left them draining for at least 30 minutes.
Reply: #26
7
Ashley
September 20 2018
Drained and salted, for way more than 5 minutes. Fried in coconut oil. All I did was get limp zucchini that I hate and my smoke alarms going off because coconut oil smokes like it's going out of style. I, like Kevin, have yet to find a zucchini chip recipe that doesn't turn out limp and soggy. Sadness.
8
Reply to comment #1 by Joanne
Tara
September 22 2018
Just made these tonight- YUM!! I cut them super thin, salted and let sit for over an hour. Then dried them with paper towel before putting them in the coconut oil (if your coconut oil smokes, it is too hot). It takes longer than expected to get them brown, and you want them almost burnt-looking for them to get nice and crisp :) I will definitely be making these again.
9
Reply to comment #4 by me
Bre
December 17 2018
What is Parm? And does anyone know a substitute for coconut flour??
Reply: #10
10
Reply to comment #9 by Bre
Kristin Parker Team Diet Doctor
December 18 2018
Parm = parmesan cheese. There really isn't a good 1:1 sub for coconut flour. There are different possible options but it will depend on the specific recipe.
11
Reply to comment #5 by Kevin
kevin
January 9 2019
I was reading every ones problems with the wetness. I have not done this, but might try it this weekend. What would happen to use a dehydrator (jerky dehydrator) to dry them out or to put them in the oven on mesh screen at 170 degrees to dry them out? Then fry them. I think this would work.
12
Mike
January 17 2019
Does anyone have any info on how On how much fat are in these? I would like to put these on Carb Manager app. But I don’t see them on there already they can be custom put on there but I need more info as far as calories fat and so on. If anyone knows the specs please let me know. Or if you know how to put it on Carb Manager adding it would be great
Reply: #13
13
Reply to comment #12 by Mike
Kristin Parker Team Diet Doctor
January 17 2019
Click the nutrition + tab under the list of ingredients for the nutritional information.
14
Rochelle
January 26 2019
Would this recipe work in the microwave like the cheese crisp?
15
Lyn
February 21 2019
Kevin.. did you try with the dehydrator? How did they turn out?
16
Trish
February 24 2019
Has anyone tried making these in an air fryer?
Replies: #17, #18
17
Reply to comment #16 by Trish
Dawn
February 26 2019
I tried the air fryer. I blotted each piece after letting them drain for 15 minutes. Then cooked for 15 minutes. They still did not get super crispy. They are tasty though!
18
Reply to comment #16 by Trish
Dawn
February 26 2019
I also lightly dusted some with almond flour then air fried them. Those turned out a bit more crisp than the first round.
19
Debbie carpenter
March 10 2019
Can you make these in air fryer
Reply: #20
20
Reply to comment #19 by Debbie carpenter
Kristin Parker Team Diet Doctor
March 11 2019
Can you make these in air fryer
We have not tested these in an air fryer. An above comment indicates that they did not crisp up in the air fryer.
21
Jeanette
June 9 2019
Can you use olive or avocado oil instead of coconut oil? I’m not a big fan of it ☹️
Reply: #22
22
Reply to comment #21 by Jeanette
Kristin Parker Team Diet Doctor
June 11 2019
Can you use olive or avocado oil instead of coconut oil? I’m not a big fan of it ☹️
Avocado oil would be a better option than olive oil.
- 1 comment removed
24
Terry
February 12 2021
I left a detailed comment today which I thought was quite helpful. It posted, and now it's gone. What did I do wrong there?
Reply: #25
25
Reply to comment #24 by Terry
Crystal Pullen Team Diet Doctor
February 12 2021
I left a detailed comment today which I thought was quite helpful. It posted, and now it's gone. What did I do wrong there?
Terry, it appears you left your detailed comment on this recipe: https://www.dietdoctor.com/recipes/zucchini-chips
26
Reply to comment #6 by Hanan
Irene
July 22 2023
Hi Hanan, The first time I made these they were salty to. Now I make them by salting as suggested, then after they have salted for a couple of hours I wash under running water and then leave for a hour or so to dry out (on paper towels top and bottom). Then cook. You still get the salt taste but not over salty.
