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3-Ingredient Real Quick Zucchini Chips (Vegan)

August 18, 2017 By elviira 10 Comments

3-Ingredient Real Quick Zucchini Chips | Low-Carb, So Simple
Are surprise guests about to make an appearance on your doorstep? Or do you need a quick snack for your hungry kids? If you answered “yes” to either one, this recipe for 3-Ingredient Real Quick Zucchini Chips is sure to fill the bill — in the healthiest way possible!

Plus, there’s no need to waste time and energy using the oven for hours, or to use lots of electricity by plugging in the dehydrator. All you need to make these chips is a microwave oven and 10 minutes, max!

As usual, you’ll also find a video on how to make these keto zucchini chips on this post.



Tips for making the zucchini chips

These are really easy to make, but there are a couple of things to remember to ensure best results. First of all, be sure to use enough oil so that your chips will be crispy: Too little oil just makes them mushy.

Second, don’t overlap the zucchini slices on the plate. They should be next to each other — they can touch each other, but they shouldn’t overlap. If they do, the crisps will end up mushy and stuck together. And that’s not the texture you’re looking for!

Third, be sure to have enough zucchini at hand: the chips shrink a lot while cooking. After you make one batch, you’ll want to prepare another one… and another one… and another one, since these super-scrumptious snacks are guaranteed to disappear quickly! That’s okay though: they’re completely guilt-free and low in calories. I like to have one batch in the microwave while preparing another one!

Here’s how to make these zesty zucchini chips:

First, take a zucchini of the preferred size. (Organic is best.) Oh, and remember to wash the zucchini first.

3-Ingredient Real Quick Zucchini Chips; Here it Starts | Low-Carb, So Simple

Trim both ends of the zucchini.

3-Ingredient Real Quick Zucchini Chips; Trimming | Low-Carb, So Simple

Slice the zucchini thinly. You can use, for example, a mandoline slicer, or the poor man’s version, a cheese slicer, like I have here. (A cheese slicer is great for a small zucchini, but it’s not the best choice for a large one.)

3-Ingredient Real Quick Zucchini Chips; Slicing | Low-Carb, So Simple

Oil a large microwave-safe plate thinly but thoroughly with olive oil. This will prevent the zucchini chips from getting stuck to the plate. To be honest, though, even I don’t always remember to oil the plate—and I haven’t had major problems with the chips sticking to it. (You might notice that I forgot to oil the plate in the video, yet the cooked chips are still easy to remove from the plate.) So no worries if you forget, too.

3-Ingredient Real Quick Zucchini Chips; Oiling the Plate | Low-Carb, So Simple

Place the zucchini slices on the plate, next to each other…

3-Ingredient Real Quick Zucchini Chips; Placing the Slices on the Plate | Low-Carb, So Simple

…in a single layer.

3-Ingredient Real Quick Zucchini Chips; All Slices on the Plate | Low-Carb, So Simple

Brush each zucchini slice generously with olive oil. You can also spray the oil on if you have an oil sprayer. Remember, don’t skimp on the oil, it helps make the chips crispy!

3-Ingredient Real Quick Zucchini Chips; Brushing with EVOO | Low-Carb, So Simple

Carefully sprinkle some unrefined sea salt or Himalayan salt on the zucchini slices. Hey, I said carefully! A little bit too much and the zucchini chips will turn out inedibly salty.

3-Ingredient Real Quick Zucchini Chips; Adding Salt | Low-Carb, So Simple

Cook, uncovered, on high in the microwave for 5 minutes.

3-Ingredient Real Quick Zucchini Chips; Cooking | Low-Carb, So Simple

Check the result. If the chips still aren’t crispy, cook them for longer.

3-Ingredient Real Quick Zucchini Chips; After Cooking for 5 Minutes | Low-Carb, So Simple

Still, be careful that the zucchini chips don’t get too brown! Below is a cautionary example of what not to do:

3-Ingredient Real Quick Zucchini Chips; Oops! They Burned! | Low-Carb, So Simple

After 7 minutes in my microwave, the chips look perfect. They’re nicely crispy and golden brown, but not too brown. Let the chips cool down until you can handle them, and then remove them from the plate.

3-Ingredient Real Quick Zucchini Chips; Perfect Chips! | Low-Carb, So Simple

Serve, for example, with Homemade Ranch Dressing, which works well as a dip. Good old guacamole is a reliable choice, too. For adults, you might want to try my Sugar-Free Sweet Chili Sauce or Pico de Gallo which contains jalapeno.

3-Ingredient Real Quick Zucchini Chips; Yummy with Homemade Ranch Dressing | Low-Carb, So Simple

My zucchini chips experiments

As you might remember from my previous posts, we’ve spent a lot of time in our summer cottage, which is smack in the middle of nowhere. There’s lots of forest and a big, beautiful lake. (I have to confess that I haven’t swum in it even once: the water is very cold due to the cold springs at its bottom, and it’s really deep, too.)

I’ve used my free time wisely, though—mainly by playing with my six-year-old son and cooking. Plus, I’m writing a new book and have read lots of material as research for that. (As a perfectionist, I want to know the topic and all its background really, really well!)

But how did I come up with this super-quick zucchini chip recipe? Well, it all started when I had bought a zucchini and was wondering what to do with it. Somehow I was thinking of crispy snacks, but I wasn’t about to turn the oven on that day. So I had to think of other ways to make the crispy snacks I was craving. And when you make zucchini chips — or any other kind of vegetable chips — in the oven, you need to bake them for several hours before they are ready. What a waste of energy! And, since I’m impatient, I definitely didn’t want to spend hours waiting. I wanted crispy, slightly salty zucchini chips, and I wanted them right away.

Luckily, we have a microwave oven in our summer cottage. I had never made any type of vegetable chips in the microwave, but now I wanted to give it a try. I thought, All I need is zucchini, olive oil, and salt.

So I took that zucchini and cleaned it. Then I sliced it into very thin slices with a cheese slicer. I took a big plate that just fit inside the microwave and covered it with thin slices of zucchini. I placed the zucchini slices next to each other, in a single layer. Using a pastry brush, I brushed the slices with an ample amount of extra virgin olive oil.

We have an electric salt grinder filled with sea salt, and I ground a generous amount of salt on each zucchini slice.

3-Ingredient Real Quick Zucchini Chips | Low-Carb, So Simple

Then I put the plate on the microwave and cooked the zucchini slices on high (700 W) for 5 minutes. After that, I snuck a peek—only to notice that the slices were still soft. Good heavens, are they going to turn crispy at all?! I thought. Maybe more time in the microwave would help?

So I cooked them for 2 more minutes. The result was somewhat crispy. Well, okay—but I wanted really crispy chips. Maybe oiling the plate would help?

Besides, the chips were waaaaay too salty. I mean, I love super-salty food, but this was too much even for me. The tiniest amount of salt would have done the trick.

For my next experiment, I oiled the plate well. Again, I placed the zucchini slices next to each other on the plate, in a single layer. I brushed them with oil, and very, very carefully, I ground sea salt on top of them.

This time, I cooked them for exactly 8 minutes in the microwave. The result? The chips were too browned, but were definitely crispy and just salty enough! 7 minutes might be the ideal cooking time in that microwave oven, I thought.

So I embarked on yet another experiment, cooking the chips for 7 minutes. The result was perfect! My son grabbed the bowl and munched up all the chips. I didn’t mind: it was the perfect way to get him to eat zucchini—which he usually hates!

Later, at home, I finalized the recipe and shot the photos and the video. Also, at home the ideal cooking time was 7 minutes even though my microwave is 1000 W.


Print
3-Ingredient Real Quick Zucchini Chips

Author: Elviira

3-Ingredient Real Quick Zucchini Chips

  • 1 large organic zucchini (about 1 pound = 450 g)
  • 1/3 cup = 80 ml extra virgin olive oil
  • unrefined sea salt OR Himalayan salt to taste
  1. Take the zucchini and trim the ends.
  2. Slice the zucchini thinly. You can use, for example, a mandoline slicer, or the poor man’s version, a cheese slicer.
  3. Oil a large microwave-safe plate generously with olive oil.
  4. Place the zucchini slices on the plate, next to each other, in a single layer.
  5. Brush each zucchini slice generously with olive oil. You can also spray the oil on if you have an oil sprayer. Don’t skimp on the oil, it helps make the chips crispy!
  6. Carefully sprinkle unrefined sea salt or Himalayan salt on the zucchini slices to taste.
  7. Cook, uncovered, on high in the microwave oven for 5 minutes.
  8. Check the chips. Cook them longer if they’re not crispy yet.
  9. Let the chips cool down until you can handle them, then remove them from the plate.
  10. Serve with dips or dressings of your choice—like Homemade Ranch Dressing, for instance.
4.5.2.16
https://www.lowcarbsosimple.com/3-ingredient-real-quick-zucchini-chips/
Images, text and recipe fully copyrighted by Low-Carb, So Simple

 

Nutrition information Protein Fat Net carbs kcal
In total: 4.1 g 27.0 g 7.7 g 290 kcal
Per 1/2 cup (120 ml): 1.4 g 9.0 g 2.6 g 97 kcal

3-Ingredient Real Quick Zucchini Chips | Low-Carb, So Simple

Tips for variation

Believe it or not, this basic version tastes wonderful as it is. But you can feel free to season the chips to your liking. Salt and vinegar chips are my favorite variation; I sprinkle a little bit (a teaspoon or so per plate) of raw apple cider vinegar on top of the zucchini slices before cooking them in the microwave oven.

A spicier version is easy to make, too: just add cayenne pepper. Even better, add chipotle chili powder for an exciting smoky note.


Or, you can sprinkle a little bit of onion powder or garlic powder on top of the zucchini slices before cooking. And you can try garlic salt or celery salt instead of unrefined sea salt or Himalayan salt.

Which flavor variations are you going to try?

3-Ingredient Real Quick Zucchini Chips | Low-Carb, So Simple

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Filed Under: Appetizers, Snacks & Savory Treats Tagged With: appetizer, carbs under 5, snack, vegan, veggies

Previous Post: « 2-Ingredient Peanut Butter Cookies
Next Post: Pizza Stuffed Zucchini »

Reader Interactions

Comments

  1. Colleen Nurton

    October 8, 2020 at 13:56

    How do they crisp in the microwave?

    Reply
    • elviira

      October 8, 2020 at 15:16

      When you use oil, they’ll crisp

      Reply
  2. Ultra

    February 18, 2020 at 03:01

    can I cook them in the oven instead of microwave? ( & for how long)?

    Reply
    • elviira

      February 18, 2020 at 06:18

      Yes, 300 F (150 C) for 20 minutes or until they start to get some brownish color. However, in a regular oven they won’t necessary get that crispy.

      Reply
  3. Gemma

    July 2, 2019 at 12:37

    Is there a way to store the zucchini chips for a longer period of time. We always have loads of zucchini during summer, it would be nice to be able to make chips and keep them for autumn/winter.

    Reply
    • elviira

      July 2, 2019 at 12:56

      I think they won’t store that long… You can try storing them in an air-tight container in a dark, cool, dry place.

      Reply
      • Gemma

        July 2, 2019 at 13:10

        Thank you Elviira, I will try that and will let you know how it worked out

        Reply
        • elviira

          July 2, 2019 at 14:35

          Great! Hope it works out!

          Reply
  4. Marie

    February 10, 2018 at 22:01

    What is the carb count on these. Saw only protein and fat listed. Thanks. Love your recipes.

    Reply
    • elviira

      February 10, 2018 at 23:30

      Sorry the table is not responsive! There are 7.7 grams net carbs in the whole batch and 2.6 grams net carbs in 1/2 cup (120 ml) of zucchini chips.

      Reply

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