These keto salt and vinegar zucchini chips only have 2g net carbs in each serving! They are perfect when you are craving salty chips. Make plenty, cause kids love them too!
Salt and Vinegar Chip Alternative
This recipe is for all the salt and vinegar fans out there! Just thinking about this flavor combination makes my mouth water. It’s so salty and tangy and irresistible.
When this craving hits you, grab some of these chips. They are made from thin-sliced zucchini, so they are a lot healthier than potato chips. They taste amazing when you dip them in either salsa or ranch dressing – or just eat them by themselves.
Easy Zucchini Snacks
These chips are so easy to store and keep when you are feeling snacky. Store your chips in an airtight bag or container at room temperature – like in your pantry or on your counter. They should stay crispy for about a week or two. You’ll probably eat them within a day – they are that good!
How To Make Zucchini Chips
I made them in my oven, so you don’t need any special equipment. The secret to the flavor is to let the zucchini slices soak in the vinegar for at least 30 minutes. The longer you let them soak, the better they will taste.
You could also make them in the air fryer. Follow the same instructions, just keep an eye on them so they don’t burn.
After you make these chips, eat them with some yummy keto popcorn chicken and keto pizza grilled cheese. Both recipes will taste like food from your childhood – they are so fun to eat.
Keto Chip Seasoning
If you want to make zucchini chips but don’t like salt and vinegar, you can change the seasoning flavor. Just use everything bagel seasoning instead. Or, sprinkle some sea salt on them and just enjoy some salted chips.
They are a really fun way to each more veggies. Kids love them too! If you have kids that don’t like eating their vegetables, let them snack on these healthy chips.
Keto Chip Recipes
I love making low-carb chips because they are one of the easiest things to grab when I want a quick snack (and don’t want to cook or chop or prep).
My other favorite recipe is for keto pickle chips. They are really easy to make in your air fryer. If you like a little spice, then make these jalapeno chips. They are crispy and hot. A milder option that still has spice is these pepperoni chips. They are fun to snack on and have the most amazing color too.
You really can’t go wrong with Everything Bagle chips. They are made with cheese and have the best crunch and salty taste.
Keto Salt and Vinegar Zucchini Chips Recipe
The entire recipe is in the printable recipe card just a little further below. First, I have some step-by-step photos so you can see how I made them. Don’t forget to pin this post to your low-carb snack ideas board on Pinterest so you can find it later!
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 4
Net Carbs: 2g net carbs per serving
Ingredients:
Zucchini
Distilled White Vinegar
Salt and Peper
Instructions:
Use a knife or vegetable slicer to cut the zucchini into very thin slices.
Place the sliced zucchini into a large mixing bowl and cover with the vinegar.
Add salt and pepper to taste and stir.
Let the zucchini soak in the vinegar for at least 30 minutes. The longer they soak, the stronger the finished vinegar taste will be.
Preheat the oven to 450 degrees.
Drain the zucchini, and layer on a parchment lined baking sheet.
Bake for 8 minutes, or until the zucchini is just starting to brown.
Reduce the heat to 200 degrees and continue to bake until the zucchini chips are crispy.
Add additional salt and pepper if desired and serve.
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Keto Salt and Vinegar Zucchini Chips
These keto salt and vinegar zucchini chips only have 2g net carbs in each serving! They are perfect when you are craving salty chips.
Ingredients
- 2 large Zucchini
- 3 cups Distilled White Vinegar
- Salt and Pepper
Instructions
-
Use a knife or vegetable slicer to cut the zucchini into very thin slices.
-
Place the sliced zucchini into a large mixing bowl and cover with the vinegar.
-
Add salt and pepper to taste and stir.
-
Let the zucchini soak in the vinegar for at least 30 minutes. The longer they soak, the stronger the finished vinegar taste will be.
-
Preheat the oven to 450 degrees.
-
Drain the zucchini, and layer on a parchment lined baking sheet.
-
Bake for 8 minutes, or until the zucchini is just starting to brown.
-
Reduce the heat to 200 degrees and continue to bake until the zucchini chips are crispy.
-
Add additional salt and pepper if desired and serve.
Recipe Notes
Calories: 60
Net Carbs: 2 Net Carbs
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Healthy Zucchini Recipes
If you enjoyed these keto salt and vinegar zucchini chips, then I have some more zucchini recipes you will enjoy too!