These low carb cinnamon zucchini chips are easy to make and a great way to use zucchini from the garden. Plus 25 of these chips have only 15 calories and 1.8g net carbs!
Every summer I ask my husband to buy yellow zucchini so I can make chips with them. We have a heck of time finding the plants and half the time they end up being crook neck squash which doesn’t work. So this year he had a stellar crop of said yellow zucchini and I got to make a couple batches of these low carb cinnamon zucchini chips. They are thin, crispy and sweet and a whole zucchini made 125 chips for me!
I made these in a dehydrator like this but you can try it in the oven. You would want to get the temperature as low as possible and check them every hour or half hour until they are your desired crispness. Below you can see the tray that I set them on. I had to use all the trays to make this batch. I also used my mandoline to get them very thin. If you cut these by hand try your hardest to get them as thin as possible. It just cuts down on baking time.
I first made the cinnamon sugar mixture. I use Swerve sweetener but if you don’t care about carbs, you can use sugar. If you have a shaker use that because it’s easier to get an even coat on the chips. I first place the chips on the trays and then sprayed with cooking spray. I used coconut cooking spray. Then I used my shaker bottle and sprinkled the cinnamon sugar mixer over the chips as best I could. I had a lot of the cinnamon sugar mixture left over so I just kept it for other recipes.
Then I dehydrated them on a 135 degree F setting for about 12 hours to get them the crispness that I like. As you an see below they are paper thin and a bit fragile but delicious!
low carb cinnamon zucchini chips
The only problem I have with this recipe is storing them. They seem to lose their crispness so I just make sure I share them with my hubby and eat them when they are done. I did not include the cooking spray in the nutritional information because it was hard to calculate. That would have no effect on carbs so the resulting nutritional information for 25 of the 125 chips is:
15 cals / 0.2g fat / 15.3g carbs / 13.5g fiber / 0.8g protein = 1.8g net carbs
- coconut cooking spray
- 1 tablespoon cinnamon
- ¼ cup Swerve sweetener
- 1 teaspoon of salt
- 1 large zucchini sliced very thin
- Using a dehydrator, lay your chips on the trays and spray with cooking spray.
- In a shaker botte, add the sweetener, cinnamon and salt. Mix well.
- Sprinkle cinnamon mixture all over the chips.
- Dehydrate at 135 degree F for 12 hours or until nice and crispy.
- Store in a seal tight bag or container but best eaten immediately.
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More veggie chips to check out!