Crispy Keto Baked Zucchini Chips

Ingredients

Zucchini

2 medium, sliced into 1/8 inch thick rounds

Olive oil

2 tablespoons

Almond flour

1/2 cup

Parmesan cheese

1/2 cup, grated

Garlic powder

1 teaspoon

Paprika

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the zucchini into thin rounds, aiming for about 1/8 inch thick to ensure even cooking.
3. In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper until well combined.
4. Drizzle the olive oil over the zucchini slices in a large bowl, tossing gently to coat each piece.
5. One at a time, dip each zucchini slice into the almond flour mixture, pressing lightly to ensure the coating adheres well.
6. Arrange the coated zucchini slices in a single layer on the prepared baking sheet, leaving space between each chip for optimal crisping.
7. Bake in the preheated oven for 20-25 minutes, or until the chips are golden brown and crispy. Keep an eye on them to prevent burning.
8. Once baked, remove from the oven and let cool for a few minutes before enjoying. The chips will continue to crisp up as they cool.