Enjoy Crispy Smoked Zucchini Chips Recipe as a perfect afternoon snack or addition to your lunch box. Those baked zucchini chips are coated with smoked paprika for an extra brown crips indulgence. Learn how to make zucchini chips using a dehydrator and the way to use them to make a healthy treat for the whole family.
Too many zucchinis in your garden? Make this recipe using unused summer zucchinis from the garden and enjoy eating them in seconds like any other dehydrated goodies.
Keto Chips
As we dive into the delicious world of crispy keto chips, I want to introduce you to some more healthy recipes.
From the irresistible cheesy goodness of cheese chips and cheese bacon chips to the innovative and satisfying chaffle chips and even the crunchy goodness of homemade tortilla chips, these low-carb options will satisfy your cravings without compromising your lifestyle.
Vegetable Chips
There are also so many veggie options to make the best-ever chips as a low-carb snack.
Examples are kale chips, eggplant, cucumber chips, pumpkins, yellow squash, turnip roots, and parsnips.
For example, our wild garlic chips are a great snack we make every year in spring when the growing season starts.
Any leftovers from the cooking, have a look at the best tips on how to freeze zucchini for a long-term storage.
Zucchini Chips Nutrition Facts
These crispy smoked zucchini chips not only tantalize your taste buds but also offer a guilt-free snacking option with just 89 calories per portion. With only 5 grams of carbs and a satisfying 2 grams of fiber, they make for a nutritious and healthier option treat instead of potato chips that will not derail your goals.
Easy to make dehydrated zucchini chips are crispy chips you can snack on all day long. Smoked paprika adds a BBQ-like feel to your perfectly crunchy snack and adds one serving of vegetables to your body.
Smoked Paprika
Being Slovak, paprika spice is one of the main flavoring for our dishes. Being close to Hungary, we have very similar cuisine, including lots of food spiced with various types.
On my blog, I use this powder in sausage sauerkraut soup and beef stew – goulash.
Types Of Paprika Powders
Living in Europe and very close to Hungary, which we visit regularly, I always fill our kitchen with various dry paprika spices. I always make sure to buy our herbs directly from Hungary freshly ground. It will last me for about a year until our next trip.
Hungarian paprika usually is dry in the sun and later on ground into beautifully bright red powder.
You can divide paprika spices into 3 types
- Sweet Paprika – This is the most used powder for all dishes. I use it because our daughter is still not fond of spicy food. The flavor is pretty sweet, and you can sprinkle it on your cloud egg and almost anything as a final touch before serving.
- Smoked Paprika – Roasted over the oak fire gives you the smoky flavor in any dish you add to without smoking your food.
- Cayenne Pepper – spice dried directly from capsicum. It gives you the spiciest flavor you can get and is the best to add just a pinch at the end of your cooking.
How To Use Paprika Powder?
Cooking with any paprika powder flavor is a bit tricky.
Always ensure it is not added directly to oil or meat on high heat. Paprika powders burn very quickly and will get a bitter flavor. While cooking any dish, switch your pot off for a few minutes, and only then add it in. Add other flavors and switch the heat back on.
What Paprika Powders To Use For Crispy Baked Zucchini Chips?
Our zucchini chips are made using smoked paprika because we like its smoky flavor. But you can use all three varieties, depending on your taste.
Cayenne powder is perfect for your party appetizers, and sweet, on the other hand, can add healthiness to your kid’s birthday party.
Extra Seasonings
I have already made a basic recipe for dehydrated zucchini for you to check.
You can sprinkle the zucchini slices with sea salt and pepper, coarse salt, coriander, garlic powder, grated parmesan cheese, truffle salt, dry chili, cayenne pepper and even a breading using our low-carb bread crumbs. The options and ideas are endless.
How To Make Zucchini Chips Recipe
Let us return to the best, quick and easy to make smoked zucchini chips.
Tools you need:
Ingredients needed
- Zucchini
- Smoked Paprika
- Extra Virgin Olive Oil
- Himalayan Salt
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MAKING BAKED ZUCCHINI CHIPS RECIPE WITH SMOKED PAPRIKA
First Step: Slice
Using your mandolin or electric food slicer, as you can see on the video, slice the zucchini into thin approx 3 mm slices. You can also use your knife if you do not have any of the above. Just make sure the sizes are similar in thickness so all of the zucchini chips dry evenly.
Second Step: Oil and spice
Once you slice your zucchini, place them into a mixing bowl.
Sprinkle extra virgin olive oil, smoked paprika, and salt. In this step, you can add more spices if you wish to.
Third Step: Mix
Gently mix all of the zucchini slices, ensuring all the spices and oil evenly distribute on each zucchini.
Fourth Step: Layer
Take out your dehydrator and place zucchini slices in a single layer onto the dehydrator trays.
Using your hand will help ensure you coat all the zucchinis evenly from each side. You can gently tap the top of the zucchini slices with a paper towel to remove extra moisture, speeding up drying.
Fifth Step: Dehydrate
Once you fill all of the dehydrator trays, stack them on top of each other, close the lid and switch the dehydrator on low heat for 8 hours or overnight.
While dehydrating, switching the trays every couple of hours is advisable to ensure all of the chips are evenly dehydrated.
TIPS AND TRICKS TO MAKE THE RECIPE:
- Oil – a little goes a long way. Make sure you do not oil them fully. Otherwise, the chips will never become crisp.
- Thickness – Approx. 3mm slices – Ensure the fresh zucchinis are not sliced extra thin to prevent the paper-like feel after dehydrating.
- Paprika Powder – Spread the powder evenly and do not overuse it. Too much will make the chips bitter.
- Crispiness retention – Once dehydrated, eat zucchini chips straight or immediately store them in an airtight container.
- Recrisp – If your chips become soggy after a while, place them into the dehydrator for about an hour or pop them in the oven on the lowest temperature for approximately 10 minutes until they are brown and crispy. They will crisp back. Make sure you watch them as they burn easily.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Serving Suggestions
Enjoy them with refreshing cucumber slices, juicy cherry tomatoes, and keto-friendly dips. You can also give your favorite salad an extra crunch using these tasty chips instead of croutons.
We like to eat them just as they are. Plain. They are a perfect keto snack for the movies.
Occasionally, I add a tiny bit of ramp pesto on each or a cheese dip.
Can I Make Baked Zucchini Chips In The Oven?
You can, but one piece of advice – don’t crowd the zucchinis on a prepared baking sheet with parchment paper. Too many will steam the oven thoroughly and won’t get crispy. Also, give it at least 3 hours on very low heat. I would suggest preheating the oven to 220 F to start with and taking the temperature down the last hour to 180 F.
I have got one quick oven baked zucchini chips recipe just for you.
How To Make Air Fryer Zucchini Chips?
I have not tried it. Air fryers have an option of dehydrating, which might work. Also, this might work if your air fryer has an option for really low temperatures. Just make sure you watch them all the time as they do burn from minute to the next.
You can, and I have a friend who makes them regularly this way. I would skip this option as deep frying, as we all know, is not the healthiest option to use for our veggies. I have not tried it personally, but it does work.
How Do I Store Easy Zucchini Chips?
To keep the crispiness, store them in an airtight container. I like to use Mason Jars, which are my favorite for everything.
You do not have to store those crispy chips in the refrigerator. Your kitchen top or storage shelf is sufficient.
Just make sure you consume them within a few days.
How To Restore the Crispiness of Zucchini Chips?
If your chips turned soggy after a while, no worries at all. Place them into the oven for a few minutes until they get crispy. Make sure you have the temperature very low and watch them fully. They tend to turn from crispy to burn in seconds.
You can also use a dehydrator to re-crisp zucchini chips.
More Easy Loved Zucchini Recipes
- Healthy baked zucchini chips
- Dehydrated zucchini chips
- Stuffed zucchini mini bites
- Chocolate zucchini cake
- Baked zucchini boats
- Oven baked zucchini chips
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Crispy Smoked Zucchini Chips Recipe
Enjoy Crispy Smoked Zucchini Chips Recipe as a perfect afternoon snack or addition to your lunch box. Those baked zucchini chips are coated with smoked paprika for an extra brown crips indulgence. Learn how to make zucchini chips using a dehydrator and the way to use them to make a healthy treat for the whole family.
Ingredients
- 3 Zucchini
- 2 Tablespoons of olive oil
- 1 Tablespoon of salt
- 1 Tablespoon Smoked Paprika Powder
Instructions
- Using your mandolin or electric food slicer, as you can see on the video, slice the zucchini into thin approx 3 mm slices.
- Once you slice your zucchini, place them into a mixing bowl. Sprinkle extra virgin olive oil, smoked paprika, and salt. In this step, you can add more spices if you wish to.
- Gently mix all of the zucchini slices, ensuring all the spices and oil evenly distribute on each zucchini.
- Take out your dehydrator and place zucchini slices in a single layer onto the dehydrator trays. Using your hand will help ensure you coat all the zucchinis evenly from each side.
- Once you fill all of the dehydrator trays, stack them on top of each other, close the lid and switch the dehydrator on low heat for 8 hours or overnight.
Notes
- Oil – a little goes a long way. Make sure you do not oil them fully. Otherwise, the chips will never become crisp.
- Thickness - Approx. 3mm slices – Ensure the fresh zucchinis are not sliced extra thin to prevent the paper-like feel after dehydrating.
- Paprika Powder – Spread the powder evenly and do not overuse it. Too much will make the chips bitter.
- Crispiness retention – Once dehydrated, eat zucchini chips straight or immediately store them in an airtight container.
- Recrisp – If your chips become soggy after a while, place them into the dehydrator for about an hour or pop them in the oven on the lowest temperature for approximately 10 minutes until they are brown and crispy. They will crisp back. Make sure you watch them as they burn easily.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 89Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgCarbohydrates 5gFiber 2gSugar 3gProtein 2g
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