Keto Ranch Zucchini Chips

Introduction

Let’s be real—sometimes on keto, you just miss chips. That salty, crispy, crunchy goodness is hard to replace. But that’s where Keto Ranch Zucchini Chips come in and save the day. These thinly sliced rounds are coated in savory ranch seasoning and baked (or air-fried!) until crisp. They’re the ultimate keto-friendly snack: low in carbs, full of flavor, and totally addictive in the best way.

Whether you’re looking for something to munch on during movie night, need a guilt-free side dish, or just want to use up that zucchini sitting in your fridge, this recipe is a win. Plus, it’s super easy and perfect for customizing to your taste.

If you’re loving keto-friendly recipes like this, why not make cooking even easier? With a Keto Instant Pot Recipes Book, you’ll have quick, delicious, and low-carb meals at your fingertips—perfect for busy days! Take the guesswork out of keto cooking and enjoy effortless, flavorful dishes. Grab your copy today!

---

Why You’ll Love This Recipe

Here’s why these zucchini chips are about to become a go-to snack:

• Naturally low-carb: Zucchini is light on carbs and full of fiber, making it perfect for keto.
• Crispy and flavorful: Ranch seasoning gives every bite a tangy, herby punch, while the baking or air-frying makes them crunchy without the oil.
• Simple ingredients: Nothing fancy here—just real, clean, pantry staples.
• Customizable: You can go spicy, cheesy, or herby with your own twist.
• Kid-friendly: Even picky eaters love them because they taste like ranch-flavored chips!

These are perfect for anyone on keto who misses chips but doesn’t want to derail progress. And they actually get crispy—no soggy veggie vibes here.

---

My Personal Experience

The first time I made these was late at night when I was craving chips but didn’t want to destroy my macros. I had a zucchini, some ranch seasoning, and a little olive oil. I thinly sliced, tossed, and baked them—and the result shocked me. They were golden, crisp around the edges, and SO satisfying.

Now I batch these a couple times a week. Sometimes I add parmesan, sometimes chili flakes. I’ve served them at get-togethers, and they always disappear fast. Honestly, it’s one of those keto recipes that feels like you’re cheating… but you’re not!

---

Required Equipment

🔪 Sharp Knife or Mandoline

You want uniform, thin slices so the chips bake evenly and crisp up. A mandoline is easiest, but a good knife works with a steady hand.

🥣 Mixing Bowl

Use this to coat your zucchini slices evenly with oil and seasoning.

🧻 Paper Towels

Zucchini holds a lot of moisture. Patting the slices dry before baking is key to getting them crispy.

🧽 Wire Rack or Baking Sheet

A wire rack allows for more even air circulation and crispiness. If you’re using a baking sheet, just flip the chips halfway through.

🍽️ Parchment Paper or Silicone Mat

Prevents sticking and makes cleanup a breeze.

🍳 Air Fryer (optional)

An air fryer makes these chips extra crisp and cuts the baking time in half. If you have one, it’s worth trying!

---

Ingredients & Substitutions

• 2 medium zucchinis, thinly sliced
  Zucchini is the base of this recipe—mild in flavor, low in carbs, and perfect for crisping up when sliced thin.
• 1–2 tbsp olive oil
  Helps the chips crisp and lets the seasoning stick. You can also use avocado oil or melted coconut oil.
• 1 tbsp ranch seasoning
  Adds that tangy, herby kick. You can use store-bought or mix your own using dried dill, garlic powder, onion powder, and parsley.
• 1/4 tsp salt (optional)
  Depending on your ranch mix, you might not need extra salt.

Optional Substitutions:

• Cheesy Version: Add 2 tbsp of grated parmesan to the mix.
• Spicy Kick: Sprinkle in 1/4 tsp chili flakes or cayenne.
• Garlic Lover’s Twist: Add 1/2 tsp garlic powder for extra flavor.

---

How to Make Keto Ranch Zucchini Chips

1. Preheat your oven to 225°F (110°C) or set your air fryer to 375°F (190°C).
2. Slice the zucchini
   Use a mandoline or knife to cut the zucchini into thin, uniform rounds—around 1/8 inch thick is ideal.
3. Dry the slices
   Lay the zucchini slices between layers of paper towels and press gently to remove moisture. This step makes all the difference in crispiness!
4. Season the chips
   In a mixing bowl, toss the zucchini with olive oil and ranch seasoning. Make sure every slice is evenly coated.
5. Arrange for baking
   Place the slices on a parchment-lined baking sheet (or wire rack). Make sure they’re in a single layer and not overlapping.
6. Bake
   Bake for 1.5–2 hours, flipping once halfway through. Chips are done when they’re golden and crisp around the edges. Air Fryer Method: Cook for 10–15 minutes, shaking the basket halfway through, until crispy.
7. Cool
   Let the chips cool completely—they crisp up more as they cool!

---

Tips for This Recipe

• Slice evenly: Uneven slices lead to some chips burning while others stay soggy.
• Don’t skip drying: Removing moisture helps them crisp instead of steam.
• Watch the bake time: They can go from perfect to burnt quickly, especially in the last 15 minutes.
• Double batch warning: These shrink as they bake, so make more than you think you’ll need!
• Serve fresh: Best when eaten shortly after baking, as they can lose crispiness over time.

---

Optional Additions

• Grated Parmesan: Adds salty, cheesy flavor and helps with crisping.
• Chili Powder: For a smoky, spicy version.
• Lemon Zest: Adds a citrusy punch that brightens the ranch.
• Nutritional Yeast: Gives a cheesy, umami flavor while keeping it dairy-free.

---

Serving Ideas

• Snack bowl: Perfect for solo snacking while watching a movie or scrolling Instagram.
• Party platter: Serve with keto dips like sour cream & chive, guacamole, or ranch dressing.
• Side dish: Pair with bunless burgers or grilled chicken for a crunchy side.
• Lunchbox favorite: Add to a keto meal prep container for a crispy surprise.

---

Storage Recommendations

• Best eaten fresh, but you can store them:
  • Room temperature: In an airtight container with a paper towel for up to 1 day.
  • Re-crisp: If they soften, toss them back in a warm oven (200°F) for 5–10 minutes.

---

Frequently Asked Questions

Can I make these in advance?
Yes, but they’re crispiest fresh. Reheat in the oven if needed.

Why are my chips soggy?
They were either sliced too thick, not dried well enough, or not baked long enough.

Can I use yellow squash instead?
Yes! Just treat it the same as zucchini.

Are store-bought ranch packets keto?
Many are, but always check the label for hidden sugars or starches.

---

Nutritional Breakdown (Per Serving – about 1/2 zucchini)

• Calories: 85
• Total Carbs: 4g
• Net Carbs: 2g
• Protein: 1g
• Fat: 7g
• Fiber: 2g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀