Vegetable chips are a great alternative to the over-processed potato chips that line supermarket aisles. And just as store-bought chips come in a diverse range, you can make a number of different vegetable chips in a variety of flavors. Follow this recipe, but switch up the spices to try new flavor combinations.
Serves: 6 to 8
Prep Time: 15 Minutes
Cook Time: 1 Hour
- 4 zucchini
- Coconut oil, for greasing
- Paprika, for sprinkling
- Chipotle chili powder, for sprinkling
- Sea salt
- Preheat the over to 250° F
- Slice the zucchini into thin, round discs.
- Line a baking sheet with parchment paper, and place a wire rack on top. Coat generously with coconut oil.
- Place the zucchini in a single layer on the wire rack. Sprinkle with paprika, chipotle chili powder, and salt.
- Bake for 1 hour, or until golden brown.
- Cool and serve.
Use a sharp knife or a mandolin to slice the zucchini into very thin discs. If you don’t have a wire rack, place the zucchini directly on a nonstick aluminum foil. Just be sure to coat thoroughly with coconut oil.
Nutrients Per Serving
Total Fat: 3G