Healthy Churro Chips: Deliciously Gluten-Free, Vegan, Keto, Low Carb, and Paleo, too

Zucchini is my favorite vegetable. It's mild in flavor but so versatile as you can see from this recipe. I love it grilled, sautéed, as a base for my paleo hummus, in smoothies (oh yeah, baby!) and dehydrated as chips!! It's been my go-to recipe that I've been making multiple times a week. This nutrient-dense vegetable is low in calories, with only 17 calories per 100 grams, making it an excellent choice if you're watching your macros.. It contains 3.1 grams of carbohydrates, 1.2 grams of protein, 0.3 grams of fat, and 1 gram of fiber per 100 grams. Plus, it's is also rich in essential micronutrients, including vitamin C, vitamin A, potassium, folate, magnesium, and manganese.

All of that to say I love zucchinis and I love making chips out of them. It's been a great snack to have on hand. My toddler likes them too which is great! Zucchini chips definitley satisfy crunchy snack cravings!

I've been making these with all different kinds of spices. I love using a ranch seasoning, zaatar and even making them sweet ... just like Disneyland churros. Prepare to be blown away. I joke with my husband that we need to move so that I can have a bigger kitchen with extra ovens so I can make double this recipe because I must warn you that while it only takes about 10-15 minutes to prep, it takes 5-6 hours in the oven and then about 15 minutes to eat them all. Just giving you a heads up on how delicious these are!

R E C I P E

3 zucchinis, thinly sliced

1/2 Tablespoon olive oil

1 1/2 teaspoon cinnamon

1/4 teaspoon vanilla powder (+ an extra pinch)

1 teaspoon salt

1/4 tsp stevia

*you may need more or less spices depending on the how many zucchini slices you have and how strong of a flavor you want. You could try it with coconut sugar but maybe only do about 1 tablespoon.

Directions: wash the zucchinis really well and slice evenly. I use a mandolin. Pat dry with a paper towel and put into a bowl with olive oil and spices. Toss really well to make sure is coated. Place slices of zucchini on a parchment paper lined baking sheet in one layer & sprinkle with a little more seasoning on top (if you want). Set oven to 175 degrees and bake for 5-6 hours. Check after 4 hours to make sure they aren’t burned (that shouldn’t be an issue) and rotate them if you’d like. After 4 hours, do the last 2 hours in 30 minute increments to make sure they are getting crunchy/crispy without burning. I just open the oven and eat one to see. Remove and allow to cool before placing in an air tight container at room temp.

Like I said before, I literally make these 3-4 times a week. We’ve done garlic, ranch, good old salt and pepper, salt and vinegar, zaatar and many other flavors… this is my fav way to make them sweet and totally reminds me of churros. I can’t get enough and they go very quickly. I used Kosterina olive oil (code Krystenskitchen) and of course redmond real salt (code krystenskitchen), eat beyond good vanilla powder and some green stevia from Fermentation Farm (a local spot in orange county)

To see a video of this recipe being made, click here or watch the video below. 

For more delicious recipes check out my cookbook Eat Real Food. It has 75+ recipes featured and everything is gluten free and dairy free. Most recipes are paleo and Whole 30 compliant. It also has a delicious dessert section, too! Order here.