Zucchini Chips

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We now enjoy vegetable chips when we crave something crunchy-salty and these zucchini chips hit the spot!  They are so easy to make, especially using a mandolin slicer to thinly and evenly slice the chips.

Zucchini Chips

(modification of original recipes from Autumn Calabrese and A Spicy Perspective)

Serves 4

  • 2 large zucchini (bigger is better as the chips shrink), very thinly sliced (about 1/16 inch to 1/8 inch thick max)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin (optional)

Preheat oven to 225 degrees.

Place zucchini slices in a single layer between paper towels to dry them.

Line 2 large sheet pans with parchment paper.  Place dried zucchini slices on the prepared pans.  Brush the zucchini with oil and then sprinkle with salt and cumin (if using).

Bake for 1:45 to 2 hours (depending on the thickness of the slices), or until golden brown and crispy.  Cool on paper towels; store in airtight container.

Nutritional Info/Serving:  Calories 57, Fat 4 g, Protein 2 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving:  1 Green, 0.5 tsp

Posted in 21 Day Fix Recipes, Recipes, Snacks and Desserts, Vegetables Tagged with: , , , ,

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