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prep time
20 min
cook time
2 h 0 min
ready time
2 h 20 min
Keto Zucchini Apple Chips
These tasty Keto chips are our low carb alternative to baked apple chips. Our simple to prepare recipe is made with sliced zucchini, low carb sweetener, ground cinnamon, ground ginger, a hint of nutmeg, a pinch of ground cloves, and melted coconut oil. The sliced zucchini is brushed with coconut oil then dusted with sweetener and apple pie spices before being slow baked at a low temperature until crisp and golden.
Can I Use a Different Sweetener?
We have blended our apple pie spices with granulated erythritol for this Keto recipe. You may swap the erythritol for an alternative low carb powdered or granulated sweetener if desired. Please be sure to adjust quantities as needed as not all low carb sweeteners can be used like for like in terms of volume. Remember also to adjust your macros accordingly to account for any changes made to the original recipe.
Can I Use Different Seasonings?
We have used an apple pie spice blend to give our zucchini chips the taste of baked apples. You can, of course, experiment with seasoning combinations, both sweet and savory. You could use a plain cinnamon seasoning, a pumpkin spice mix, or opt for some smoked paprika or dried herbs for a savory version.
How Long Do I Cook the Chips For?
We highly recommend keeping an eye on the chips throughout baking as different ovens will cook them at different speeds. Start with a minimum of one hour bake time, then check intermittently until golden and crisp.
Net Carbs
1 g
Fiber
0.8 g
Total Carbs
1.9 g
Protein
0.5 g
Fats
3.6 g
40 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
1 medium
Erythritol
2 tbsp
Cinnamon
1 tsp
Ginger, ground
0.5 tsp
Nutmeg Ground
0.13 tsp
Cloves, ground
0.13 tsp
Coconut oil
1 tbsp
Recipe Steps
steps 4
2 h 20 min
Step 1
Preheat the oven to 225 degrees Fahrenheit and line two large oven trays with baking paper. Very lightly oil the baking paper. Add the erythritol, cinnamon, ginger, nutmeg, and cloves to a small bowl. Mix well to combine.Step 2
Slice the ends from the zucchini and discard. Very finely slice the zucchini using a mandolin or vegetable peeler to create thin, even-sized discs. Arrange the zucchini across sheets of paper towel. Cover with more paper towels and press down gently to remove all excess moisture.Step 3
Arrange the zucchini across the lined oven trays. The slices should be next to each other but not overlapping. Brush each tray of zucchini all over with the melted coconut oil.Step 4
Sprinkle the apple pie spice and sweetener mixture over the zucchini slices. Ensure they are evenly coated all over. Transfer the trays to the oven and bake for a minimum of 1 hour, up to two hours if needed. The zucchini should be golden and starting to crisp. Set aside to cool and firm further before serving.
