Easy Keto Zucchini Chips

It takes just a handful of ingredients to whip up a batch of these crispy zucchini chips. Per serving: ~75kcal, 5g fat, 9g protein, 2g total carbs – 1g fiber = 1g net carbs.

  • Prep Time: 12m
  • Cook Time: 18m
  • Total Time: 30m
  • Serves: 4 servings
  • Yield: about 60 zucchini chips


  • 1 medium (about 200g) zucchini, thinly sliced
  • 1 large egg, beaten
  • 1/2 cup (~28g/1oz) grated parmesan
  • 1/2 cup (~14g/0.5oz) crushed pork rinds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)


  1. Preheat oven to 400F. Prepare a baking sheet by lining with parchment paper.
  2. In a shallow bowl or dish, combine all dry ingredients (parmesan, pork rinds, and spices).
  3. Dip each zucchini slice in egg and then in parmesan mixture to coat (gently shake to remove excess after each step). Place coated zucchini chips on prepared baking sheet.
  4. Bake in preheated oven for 10 minutes. Flip, and then bake for an additional 6-8 minutes or until crisp and golden.
  5. Allow to rest for 1-2 minutes, and then serve immediately.