Crunchy, flavour-packed zucchini chips that are low-carb and diabetes-friendly. Easy to make in under 35 minutes, with a healthy, protein-rich coating.
Prep Time | 10 mins |
Cook Time | 25 mins |
Meal Type | Side Dish |
Servings | 2 |
Carbs | 13.5 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Zucchini:
A low-carb alternative to potatoes, rich in fibre and antioxidants, supporting digestive health.
Almond Flour:
A low-carb flour alternative that adds healthy fats and is a good source of vitamin E.
Free-Range Egg:
Full of protein, supporting muscle health and providing essential nutrients.
Parmesan Cheese:
Adds flavour and protein while providing calcium for bone health.
Olive Oil:
A healthy fat source, rich in antioxidants and heart-healthy monounsaturated fats.
Low Carb Crispy Keto Chips
We all crave hot chips from time to time, so we decided to make them healthy by swapping potatoes for zucchini!
Ingredients
- 2 medium zucchini, 300g; sliced into thick cut chips
- 1 large egg, free-range, whisked in large bowl
- 1 cup almond flour
- ½ tsp garlic salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika, smoked
- ¼ tsp chilli flakes
- ½ cup parmesan cheese
- 2 tbsp extra virgin olive oil
COOK MODE
Instructions
- Preheat the oven to 200°C/392°F and line a baking tray with baking paper.
- Pat the zucchini dry with a paper towel to take out most of the moisture.
- Combine the almond flour, spices and parmesan in a bowl.
- Dip the zucchini chips in the egg, then the almond flour mix, and place on the pan.
- Lightly drizzle the breaded zucchini fries with olive oil to help crisp them.
- Bake for 15 minutes, turn carefully with a fork and bake for 10 minutes more or until golden brown and crisp.
- Dip your zucchini fries in some Healthy Mayonnaise or any other low carb sauce of choice!
Nutrition (per serve)
Net Carbs: 13.5gProtein: 24.5gFat: 44.1gFiber: 8.4gCalories: 549kcal
