Low-Carb Buffalo Baked Zucchini Chips

Low-Carb Buffalo Baked Zucchini Chips

These Low-Carb Buffalo Baked Zucchini Chips make a delicious snack or side dish. They can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, lc/hf, or Banting diet.
Course Appetizer, Side Dish, Snack
Cuisine American, low-carb
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 21 minutes
Servings 4
Author Annissa Slusher


  • coconut oil spray
  • 1/2 cup super fine almond flour
  • 3/4 cup parmesan cheese grated
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 8 ounces zucchini squash (about 1 large), sliced into 3/16 inch slices
  • 2 large egg whites


  1. Preheat oven to 450ยบ Fahrenheit. Spray two cookie sheets with coconut oil spray.

  2. Place almond flour, parmesan cheese,chili powder, cayenne pepper,ground cumin, onion powder, garlic powder, salt and pepper in a food processor. Pulse until thoroughly mixed and cheese is finely ground. Place mixture into a bowl.

  3. Place egg whites into a second bowl.

  4. Dip the zucchini slices first in the egg white, then in the almond flour mixture, pressing the mixture on to coat and turning the zucchini slice to coat both sides.

  5. Place coated zucchini slices on a cookie sheet, leaving an inch or so between slices.

  6. Place cookie sheets with the coated zucchini into the pre-heated oven. Bake for about 7 minutes or until the bottom is golden brown. Turn and bake about 3 minutes more. Remove from oven and transfer to a serving plate using a spatula.

  7. If desired, serve with blue cheese dressing or ranch dressing for dipping. 

Recipe Notes

Serving size: 1/4 of the recipe or about 2 ounces

Per serving:

Calories: 201

Fat (g): 13

Carbs (g): 7

Fiber (g): 2

Protein (g): 17

Net Carbs (g): 5