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Keto Salt and Vinegar Zucchini Chips
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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.
Course Appetizer, Snack
Cuisine American
Keyword keto salt and vinegar zucchini chips
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 people
Calories 60kcal

Equipment

  • Knife or Vegetable Slicer
  • Mixing Bowl
  • Parchment Paper
  • Baking Sheet

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.

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.