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Crispy Keto Vegetable Chips

Ingredients

  • 1 medium zucchini
  • 1 medium turnip
  • 1 medium daikon radish
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • Optional: ¼ teaspoon cayenne pepper for heat

Equipment

  • Mandoline slicer (for ultra-thin, even slices)
  • Baking sheets
  • Parchment paper
  • Paper towels

Instructions

Preparation

  1. Preheat your oven to 250°F (120°C). This low temperature helps dehydrate the vegetables without burning them.
  2. Line 2-3 baking sheets with parchment paper.
  3. Using a mandoline slicer, slice the zucchini, turnip, and radish into very thin rounds (about 1/16 inch or 1.5mm thick). The thinner the slices, the crispier your chips will be.
  4. Lay the vegetable slices on paper towels and pat them thoroughly dry. This is crucial for achieving crispiness.

Seasoning

  1. In a large bowl, toss the dried vegetable slices with olive oil until lightly coated.
  2. In a small bowl, mix together the salt, garlic powder, paprika, onion powder, and cayenne (if using).
  3. Sprinkle the seasoning mix over the vegetables and toss gently to coat evenly.

Baking

  1. Arrange the vegetable slices in a single layer on the prepared baking sheets. Make sure they don’t overlap.
  2. Bake for 1.5 to 2 hours, rotating the baking sheets and flipping the chips halfway through.
  3. Start checking for doneness at the 1-hour mark. The chips are ready when they’re completely dry and crisp.
  4. Some vegetables may crisp up faster than others, so remove finished chips as needed and continue baking the rest.

Cooling and Storage

  1. Let the chips cool completely on the baking sheets. They’ll crisp up even more as they cool.
  2. Store in an airtight container at room temperature for up to 5 days.

Nutritional Information (approximate per serving, recipe makes 4 servings)

  • Calories: 85
  • Total Carbs: 5g
  • Fiber: 2g
  • Net Carbs: 3g
  • Fat: 7g
  • Protein: 1g

Tips for Perfect Keto Chips

  • Pat the vegetable slices as dry as possible before oiling and seasoning
  • Don’t crowd the baking sheets – air circulation is key for crispiness
  • For extra flavor, try adding grated Parmesan cheese before baking
  • For best results, eat these within 2-3 days as they can lose crispness over time
  • If chips lose their crunch, you can refresh them in a 250°F oven for 10 minutes
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