These zucchini chips are a new favorite low-carb snack of mine. Although they take a long time dehydrating at a slow temperature in the oven (plan on a day when you’re working from home for several hours), they’re incredibly easy. And even family and friends who don’t eat low-starch find this just-as-crunchy alternative a pretty competitive replacement for potato chips.

And if you’re going low-carb in order to lose weight fast, then please know there’s so much more to the weight loss journey than that. Contact Truce to find out!

Serves 4

Zucchini Chips Ingredients

4 medium to large zucchini, sliced

2 tsp olive oil, divided

Sea salt to taste

Zucchini Chips Directions

  1. Preheat the oven to 250 degrees F. Make sure the zucchini is very dry, then slice it thin (although not paper thin.)
  2. Place 1 zucchini’s worth of slices in a resealable plastic bag, sprinkle with 1/2 tsp oil and a pinch of salt, seal the bag, and massage the slices well to coat evenly.
  3. Lay out in single slices on a very large baking tray that has been sprayed lightly with cooking spray.
  4. Repeat with a second zucchini and then place both trays in the oven on two different racks. Bake for 1 hour, flip the zucchini slices over, and rotate pans on the racks.
  5. Bake for another 1 to 1 1/2 hours until crispy and lightly browned.
  6. Repeat all steps with the last 2 zucchini.
    zucchini chips zucchini chips