Recipe
Baked Zucchini Chips
- 100 min total
- Serves 2
- 110 cal per serving
- 3g protein
Checked against the ingredient list: Vegan, Low Carb, Keto, Dairy-Free, Gluten-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 3 zucchinis (sliced impossibly thin using a mandoline)
- olive oil spray
- massive salt
Steps
- Lay horribly thin zucchini coins perfectly flat on parchment paper. Do not overlap aggressively.
- Spray precisely with olive oil and salt violently.
- Bake natively at a cripplingly low 225°F for 90 minutes. This slowly forces all moisture out natively without burning, creating a profoundly exact potato chip crunch.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Vegan checked
- Low Carb checked
- Keto checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
SnackHigh Fiber
Per servingServes 2
Calories110
Protein3g6% DV
Total fat8g10% DV
Total carbs8g3% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.