Low Carb Homemade Vegetable Chips
Crunch into guilt-free snacking with these Low Carb Homemade Vegetable Chips! This healthy and flavorful recipe features thinly sliced zucchini, crispy kale, and peppery radishes seasoned to perfection with a mix of sea salt, garlic powder, paprika, and a hint of optional smoked paprika for an added depth. Baked to golden crispness using just a drizzle of heart-healthy olive oil, these chips are the perfect low-carb alternative to traditional potato chips. Ready in under an hour, they’re a breeze to make and an ideal snack for keto, paleo, or clean-eating lifestyles. Serve them fresh from the oven for maximum crunch, and enjoy a nutrient-packed, whole-food snack that’s as satisfying as it is delicious!
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Recipe Information
Ingredients
- 2 large Zucchini
- 1 bunch Kale leaves
- 10 medium Radishes
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Smoked paprika (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Wash and thoroughly dry all vegetables. For the zucchini, slice into thin rounds, approximately 1/8 inch thick. You can use a mandoline slicer for consistent thickness.
Remove the kale leaves from their thick stems and tear into bite-sized pieces. Pat dry with paper towels to remove any excess moisture.
Slice the radishes into thin rounds similar to the zucchini, using a mandoline if available.
Place the sliced zucchini, radish rounds, and kale leaves into a large mixing bowl.
Drizzle the extra virgin olive oil over the vegetables. Add the sea salt, black pepper, garlic powder, paprika, and optional smoked paprika. Toss everything together until the vegetables are evenly coated with the oil and spices.
Arrange the vegetable slices in a single layer on the prepared baking sheets, ensuring they are not touching each other for even cooking.
Bake in preheated oven for 15 minutes. Remove from the oven and flip the zucchini and radish slices for even cooking.
Return to the oven and bake an additional 15-20 minutes, or until the vegetables are crispy and edges are slightly browned. Keep a close eye to avoid burning.
Remove the baking sheets from the oven and let the chips cool on the pan for a few minutes. They will crisp up even more as they cool.
Transfer the vegetable chips to a bowl or serving platter and enjoy your homemade low-carb, healthy snack!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8624 mg | 375% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 46.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2451 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
