Make crispy and healthy low-carb zucchini chips yourself

Today we would like to show you how quickly you can make crispy zucchini chips yourself. Because the chips offered in the supermarket are all unhealthy calorie bombs! There is no doubt about that. A look at the nutritional information is enough to confirm. Regardless of whether you reach for the bag with the classic potato chips or an alternative product such as rice, lentil or vegetable chips, the calorific value per 100 g almost never falls below 450 kcal. It’s so easy to make healthy chips. We’ll show you exactly how it’s done!

Make irresistibly delicious zucchini chips yourself for the whole family

These chips taste like junk food but contain a fraction of the calories

Make healthy and crispy zucchini chips yourself

Many home cooks believe that you can’t make crispy zucchini chips yourself at home. After all, this summer vegetable has a water content of around 94 percent. On top of that, it also has a very low starch content, which is usually necessary to achieve a crunchy texture.

However, the following recipes prove that this is actually a big mistake. Of course, it is also true that zucchini cannot simply be fried or baked directly and miraculously become crispy. These veggies require a little extra prep to achieve a texture similar to traditional chips.

Vegetables without starch are generally difficult to process into chips

But it is by no means impossible and here is the proof!

Step by step recipe instructions

First, wash and dry the zucchini. You can use green, yellow or white varieties, so your chips will be colorful. Cut off the stem and flower ends and compost. Then cut the courgettes into thin slices (2-3 mm) with a mandolin or a sharp paring knife.

Spread the freshly cut slices on a piece of kitchen paper and sprinkle generously with salt. Place a second piece of kitchen paper on top and let stand for 10-15 minutes. Then press down firmly on the paper to draw out as much excess moisture as possible.

Place the zucchini slices in a large bowl and drizzle liberally with vegetable oil of your choice, e.g. B. olive oil, sunflower oil or rapeseed oil. Mix your favorite condiments in a separate bowl, then sprinkle over the slices. Mix well with a spoon or directly with your hands.

Thin slices are critical to the success of this recipe

Need condiment ideas? Here are some homemade herb mix suggestions:

classic: Salt and pepper to taste, 1 tablespoon lemon juice or apple cider vinegar per medium zucchini

Nacho seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chilli powder, 1 tsp smoked paprika powder, 2 tsp tomato powder, salt to taste

Mediterranean spice: 1 tbsp finely grated Parmesan cheese, 1 tbsp Italian herbs

BBQ seasoning: 1 tbsp smoked paprika powder, 2 tsp brown sugar, 1 tsp celery salt, 1 tsp garlic powder, 1 tsp mustard powder

The perfect finger food for cheat days, big parties or romantic movie nights

Make zucchini chips yourself with aromatic spices

In the oven

Preheat your oven to 100 degrees with convection, then line 2 or more baking trays with aluminum foil or parchment paper. Spread the prepared zucchini slices evenly in one layer, making sure they do not overlap. The slices can easily touch each other at the sides because they shrink during baking.

Roast the zucchini for about an hour and a half or until nicely golden and crispy. Enjoy your homemade vegetable chips while they are still hot with a dip of your choice. Zucchini pairs beautifully with homemade yogurt garlic sauce, ranch dressing, or BBQ sauce.

Are your chips baking unevenly? Turn them after half an hour

In the air fryer

Grease the basket of your air fryer with some vegetable oil, then lay out the seasoned zucchini slices in a single layer.

Preheat your appliance to 180 degrees and “fry” them for about 7-8 minutes or until golden and crispy. Take out the finished zucchini slices with tongs.

Always preheat your fryer well and in good time

In the dehydrator

Spread the zucchini slices evenly in one layer on the dehydrating trays. Set the temperature of your appliance to 75 degrees and allow the zucchini to fully dehydrate for about 10 hours.

These homemade chips taste best fresh out of the dehydrator. If you wish, you can store them in an airtight container for up to six months.

It is best to let the chips dry overnight

You too can make your own low-carb zucchini chips in no time at all! They have an irresistible crunchy texture and you can eat as much as you like as they are super healthy and very low in calories. Will you try our recipe ideas yourself? We hope that you succeed and that they taste good!

What method will you use to make your own zucchini chips yourself?

In addition to the spices, you can also use grated cheese