Zucchini Chips


I had a huge craving badly for something salty and crunchy yesterday but have been eating really well and I didn’t want to ruin it for something that would leave me feeling sluggish and sleepy. So I made an attempt to make chips out of veggies and this turned out awesome! 1-2 servings. Nutritional info based off 1 serving.

Ingredients

2-3 zucchini
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground pepper
Optional: 1/4 teaspoon sea salt
1-2 teaspoon olive oil (for greasing the pan)

 

 

Preparation

Preheat oven to 225 degrees.
Wash and slice your zucchini super thin (the thinner the better).
Place the sliced zucchini in-between two sheets of paper towels and press down to adsorb any excess liquid.
Place your sliced 
zucchini onto the baking sheet.  Try to give each little slice it's own space and if you need to use more than one baking sheet do so.
Sprinkle a little garlic powder, onion powder and pepper on top.
Bake for two hours.  At the end of the one hour mark flip the chips.  You want to bake until each chip is nice and crispy.
Note: Keep an eye on your batch of chips and remove the chips that crisp faster and keep the ones in that are still a tab bit wet until they have achieved the ultimate chip like consistency.
Let them cool and enjoy!
Lastly: These are the freshest right out of the oven and are best eaten right away and not made to store.

Nutritional Information

Calories: 65
Protein: 4.2 grams
Fats: .07 grams
Carbs: 13.1 grams
Sugar: 6.8 grams

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