Low Carb Homemade Vegetable Chips

Crunchy, flavorful, and guilt-free, these Low Carb Homemade Vegetable Chips are the perfect snack for satisfying your cravings while staying on track with your healthy eating goals. Made with nutrient-packed zucchini, kale, and radishes, this recipe transforms fresh vegetables into crispy chips baked to perfection. Tossed in a savory blend of olive oil, sea salt, garlic powder, paprika, and optional smoked paprika, every bite bursts with wholesome flavor. Ready in under an hour, these gluten-free and low-carb chips are easy to make and ideal for snacking, entertaining, or pairing with your favorite dips. Whether you're keto-conscious or just looking for a healthy snack alternative, these homemade vegetable chips are a must-try!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Step 2

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.

Step 3

Remove the kale leaves from their thick stems and tear into bite-sized pieces. Pat dry with paper towels to remove any excess moisture.

Step 4

Slice the radishes into thin rounds similar to the zucchini, using a mandoline if available.

Step 5

Place the sliced zucchini, radish rounds, and kale leaves into a large mixing bowl.

Step 6

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.

Step 7

Arrange the vegetable slices in a single layer on the prepared baking sheets, ensuring they are not touching each other for even cooking.

Step 8

Bake in preheated oven for 15 minutes. Remove from the oven and flip the zucchini and radish slices for even cooking.

Step 9

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.

Step 10

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.

Step 11

Transfer the vegetable chips to a bowl or serving platter and enjoy your homemade low-carb, healthy snack!

Nutrition Facts

Serving size	(906.3g)

Amount per serving	% Daily Value*
Calories	702.7

Total Fat 45.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 8624.1mg	0%
Total Carbohydrate 70.4g	0%
Dietary Fiber 11.5g	0%
Total Sugars 46.2g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 427.1mg	0%
Iron 7.9mg	0%
Potassium 2450.9mg	0%

*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.

Source of Calories

Fat: 54.6%

Protein: 8.1%

Carbs: 37.2%