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Smoked Paprika Zucchini Chips

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Keto Smoked Paprika Dehydrated Zucchini Chips 

Easy to make Keto Smoked Paprika Dehydrated Zucchini Chips are Crispy, Guilt-Free Keto Chips you can snack on all day long. Smoked Paprika adds the BBQ like feel to your perfectly Crunchy Keto Snack and adds one serving of vegetables into your body. 

Zucchini Chips are a perfect way to make your kids eat veggies. It works 100% with us. My daughter would not eat zucchini pasta or any type of dishes made with zucchinis. 

The only way I get her to eat zucchini is our basic Zucchini Chips (read a bit more about dehydrator and its uses) or Zucchini Boats. Even with the boats she sometimes eats just the toppings. 

Eating our Dehydrated Chips on a regular basis, I needed to make some change. I have tried adding various flavors into our Zucchini Chips and the most popular became Smoked paprika. Therefore I have decided to share it with all of you.

Why Paprika?

Beeing Slovak, Paprika spice is one of the main flavorings for our dishes. Being close to Hungary, we do have very similar cuisine, one of which is lots of food spiced with various types of dry paprika. 

On my blog, Paprika powder is used in Keto Sausage Sauerkraut Soup as well as Keto Beef Stew – Goulash.

Keto Chips spread on the floor

What types of Paprika Powders are there?

Living in Europe and very close to Hungary, where we visit regularly, our kitchen is filled with various types of dry paprika spices. I always make sure I buy our paprika spices directly from Hungary freshly ground. This will last me for about a year until our next trip. 

Hungarian paprika is normally dried on the sun and later on ground into beautifully bright red powder. 

You can mainly divide paprika spices into 3 types.

  • Sweet Paprika – This is the most used powder for all of the 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 Keto Cloud Egg and almost anything as a final touch before serving. 
  • Smoked Paprika – Paprika roasted over the Oak fire gives you the smoky flavor in any dish you add it to without actually having to smoke 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. 
see-through against the sun

How to use Paprika Powder?

Cooking with any type of paprika powder flavors is a bit tricky. 

You should always make sure, the paprika is not added directly to oil or meat, which is on high heat. Paprika powders burn very quickly and will get the bitter flavor. While cooking any dish, make sure you switch your pot off for few minutes and only then add paprika. Mix it in. Add other flavors and switch the heat back on. 

This will ensure the heating process is gradual and will unlock the natural flavor from paprika. 

What paprika powders to use for Dehydrated Keto Zucchini Chips?

All. 🙂

I have used smoked paprika because we do like the smoky flavor to it. But you can actually use all of the 3 varieties, depending on your taste.

Cayenne paprika is perfect for your Keto party Appetizers and Sweet paprika, on the other hand, can add healthiness to your kids Birthday party. 

zucchini chips recipe with smoked paprika

How to make smoked paprika zucchini chips you love every time?

Let us get back to making the best ever Keto Smoked Paprika Dehydrated Zucchini Chips.

Tools you need:

Ingredients needed

  • Zucchini
  • Smoked Paprika
  • Extra Virgin Olive Oil
  • Himalaian Salt

STEP BY STEP INSTRUCTIONS ON SMOKED PAPRIKA DEHYDRATED ZUCCHINI CHIPS

First Step: Slice

Using your Mandolin or electric Food Slicer as you can see on the video, slice all of the Zucchinis into approx 3 mm slices. You can use your knife as well 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. 

cutting zucchini into chips

Second Step: Oil and spice

Once you have all of your zucchinis sliced, place them into a mixing bowl. 

Sprinkle with Extra Virgin Olive Oil, smoked paprika, and salt. In this step, you can add more spices if you wish to.  

adding paprika powder on the sliced zucchinis

Third Step: Mix

Gently mix all of the zucchini slices, making sure all of the spices and oil gets evenly distributed on each zucchini.

I use my hands as well to make sure every single zucchini is covered.

mixing zucchini chips

Fourth Step: Layer

Take our your dehydrator and single layer all of the Zucchini Slices onto the dehydrator trays. 

Using your hand will help you make sure all the zucchinis are evenly coated from each side. 

Layering Low Carb Zucchini Chips on a Dehydrator Trays

Fifth Step: Dehydrate

Once all of the dehydrator trays are filled, stack them on top of each other, close the lid and switch the dehydrator on low heat (if you have the option) for 8 hours or overnight. 

While dehydrating, it is advisable to switch the trays every couple of hours to make sure all of the chips are evenly dehydrated. 

Zucchini Chips bein in a Dehydrator

Tips and Tricks for making the best Smoked Paprika Dehydrated Zucchini Chips

  • Oil – little goes a long way. Make sure you do not oil them fully, otherwise the chips will never crisp
  • Approx. 3mm Slices – Make sure, the zucchinis are not sliced extra thin, to prevent the paper-like feel to them after dehydrating. 
  • Paprika Powder – Spread Paprika evenly and do not overuse it. Too much will make the chips bitter. 
  • Swap Trays while Dehydrating to evenly dry the chips.
  • Crispiness retention – Once dehydrated, eat zucchini chips straight or immediately store them in an Air Tight Container.
  • Recrisp – If your chips will become soggy after a while, place them into the dehydrator for about an hour or oven on the lowest temperature for approx 10 minutes. They will crisp back. Make sure you watch them as they burn easily. 

FREQUENTLY ASKED QUESTIONS AND ANSWERS

What type of zucchini is the best for Crispy Chips?

I would suggest going with bigger and more matured pieces. They tend to shrink anyway once dried and they are also a bit dryer.
Baby Zucchini are cute but have much more moisture in them.

How thin to slice Zucchini chips?

Not too thin. If you are using Mandolin, take the 2nd thinnest size. For the F slicer, I have used size 1 as it gives me slightly thicker slices.
Too thin slices will make the zucchinis taste like thin paper. 
keto crisps inside a white bowl

How to quickly slice Zucchini for chips?

You can either use a Mandolin or a food slicer as I have.
The food slicer works for us the best and I use it on so many occasions.
I have bought it the first time, when we have dealt with portion sizes and cutting bread really thin and perfect was impossible with only a knife.
Now this Slicer is our daily Kitchen Gadget I always suggest for my friends to purchase.

How to speed up the process of dehydrating?

If you have time, sprinkle sliced zucchinis with salt beforehand to get the moisture out. Let the salt soak for 15-20 minutes and then slightly dry the moisture with a paper towel. That way you should be ok with about only 5 hours of dehydrating them.

Can you make Keto Zucchini Chips in the Oven?

You can, but one advice – do not crowd the zucchinis on a tray.
To many of them will steam the oven fully and they will be difficult to crisp.
Also, give it at least 3 hours on very low heat.
I would suggest 220F start with and take the temperature down the last hour to 180F.

zucchini chips being dehydrated

Can you Airfry Smoke Paprika Zucchini Chips?

I personally have not tried it. Some of the Air fryers have got an option of dehydrating which might work. Also, if your Airfryer has got an option of really low temperature, this might work. Just make sure you watch them all the time as they do burn from minute to the next.

Can you deep Fry Zucchini Chips?

You can and I do have a friend who makes them regularly this way.
I would just retain from 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 works.
Since Paprika Powder tends to burn under the extreme heat, I would skip the seasoning altogether.

baked zucchini chips inside a grey plate

What Keto Chips can you make?

There are so many vegetable options you can use to make the best ever Keto Chips or Low Carb Snacks with them.
Just to name a few:
Kale Chips with Smoked paprika
Eggplant
Beet chips
Cucumbers
Pumpkins
Yellow Squash
Parsley
Turnip Roots
Parsnips
And there are many many more. 

Our Wild Garlic Chips are for example a great Keto Snack we make every single year in spring when the growing season starts. 

What can you season Zucchini Chips with?

Sea Salt, Coarse Salt, Coriander, Smoked Paprika, Garlic Powder, grated Cheese, Truffle salt, Dry Chilli, Cayenne Pepper. The options and ideas are endless. 

What can you serve Zucchini Chips with?

Any of your favorite dips.
We like to eat them just as they are. Plain. They are a perfect keto snack for the movies. 
On some occasions, I add a tiny bit of Ramp Pesto on each or a Cheese Dip
Keto Vegetable Chips ready to eat

How to store Smoked Paprika Zucchini Chips?

To retain the crispiness, store them in an Airtight Container. I like to use Mason Jars as they are my favorite Jars for everything. 
They do not have to be stored in the refrigerator. Your Kitchen Top or storage shelf is sufficient. 

How to restore the crispiness of zucchini Chips?

If your chips turned soggy after a while, no worries at all. Just place them into the oven for a few minutes to crisp them.
Make sure you have the temperature on 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.

Pin for later

Keto zucchini Chips in a white bowl
Yield: 4

Smoked Paprika Zucchini Chips

zucchini chips tasty on a white plate

Easy to make Keto Smoked Paprika Dehydrated Zucchini Chips are Crispy, Guilt-Free Keto Chips you can snack on all day long. Smoked Paprika adds the BBQ like feel to your perfectly Crunchy Keto Snack and adds one serving of vegetables into your body.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 3 Zucchini
  • 2 Tablespoons of olive oil
  • 1 Tablespoon of salt
  • 1 Tablespoon Smoked Paprika Powder

Instructions

    1. Using your Mandolin or electric Food Slicer as you can see on the video, slice all of the Zucchinis into approx 3 mm slices.
    2. Once you have all of your zucchinis sliced, place them into a mixing bowl.
    3. Sprinkle with Extra Virgin Olive Oil, smoked paprika, and salt.
    4. Gently mix all of the zucchini slices, making sure all of the spices and oil gets evenly distributed on each zucchini. I use my hands as well to make sure every single zucchini is covered.
    5. Take our your dehydrator and single layer all of the Zucchini Slices onto the dehydrator trays. Using your hand will help you make sure all the zucchinis are evenly coated from each side.
    6. Once all of the dehydrator trays are filled, stack them on top of each other, close the lid and switch the dehydrator on low heat (if you have the option) for 8 hours or overnight.

Notes

Oil – little goes a long way. Make sure you do not oil them fully, otherwise the chips will never crisp
Approx. 3mm Slices – Make sure, the zucchinis are not sliced extra thin, to prevent the paper-like feel to them after dehydrating.
Paprika Powder – Spread Paprika evenly and do not overuse it. Too much will make the chips bitter.
Swap Trays while Dehydrating to evenly dry the chips.
Crispiness retention – Once dehydrated, eat zucchini chips straight or immediately store them in an Air Tight Container.
Recrisp – If your chips will become soggy after a while, place them into the dehydrator for about an hour or oven on the lowest temperature for approx 10 minutes. They will crisp back. Make sure you watch them as they burn easily.

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 89Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgCarbohydrates 5gFiber 2gSugar 3gProtein 2g

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