Zucchini is budget-friendly, mild-tasting, and of course, versatile. In fact, it can be equally delicious in savory and sweet dishes. We've got Zucchini chips, pizza, soup, bread, salad and even something for the sweet tooth — zucchini cakes. The list goes on.
Great Paleo-friendly Alternative to Potato Chips and French Fries
We've been totally craving for any sort of salty fried chips but we still want to do our best to stay on a health-oriented regiment. Thank God for Crispy Baked Zucchini Chips! These crunchy goodies can be a light and healthy substitute to help satisfy the craving.
Crispy Baked Zucchini Chips are easy to make using a mandolin slicer and can be best served during picnics, movie, sporting events, or backyard parties.
You might also want to try these yummy and healthy snacks: Homemade Fruit Leather, Winter Fruit Pizza, Baked Sweet Potato Chips.
Paleo-friendly snack
Zucchini squash is one of the most popular low-calorie summer squashes. It provides only 17 calories per 100 g. Alone, it contains no saturated fats or cholesterol. Zucchini peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
It's rich rich in vitamin A, too.
So you will never be guilty of eating the Zucchini chips because even though it's flavorful, it is still good for our health.
Here's the snack recipe that is loaded with flavor and crunch, yet light in calories:
Homemade Zucchini Chips
- Zucchini
- Seasoning of your choice (we like sea salt, but Italian seasoning is yum also)
- Olive oil (if making in the oven!)
Slice the squash into very thin, uniform slices. A mandolin slicer is great for this task.
Ideally, you can use a dehydrator to make these chips. Lay the slices in a single layer on your dehydrator trays. Sprinkle with seasoning of your choice.
Dry at 125 degrees until dry and crispy. Check every so often and remove slices that have finished drying earlier than the others. Store in an airtight container.
Alternatively, you can make this zucchini chips recipe in the oven. Preheat the oven to 225 degrees and line two baking sheets with parchment paper. Spread out the zucchini slices. Drizzle a light amount of olive oil over the zucchini slices and sprinkle with a little sea salt. Bake for 2 hours or until crisp. Add additional seasoning if desired. Store in an airtight container for up to a few days.
Homemade Zucchini Chips
Ingredients
- 1 Zucchini
- Seasoning of your choice we like sea salt
Instructions
- Slice the squash into very thin, uniform slices. A mandolin slicer is great for this task.
- Ideally, you can use a dehydrator to make these chips. Lay the slices in a single layer on your dehydrator trays. Sprinkle with seasoning of your choice.
- Dry at 125 degrees until dry and crispy. Check every so often and remove slices that have finished drying earlier than the others. Store in an airtight container.
- Alternatively, you can make zucchini chips in the oven. Preheat the oven to 225 degrees and line two baking sheets with parchment paper. Spread out the zucchini slices. Drizzle a light amount of olive oil over the zucchini slices and sprinkle with a little sea salt. Bake for 2 hours or until crisp. Add additional seasoning if desired. Store in an airtight container for up to a few days.
Nutrition
Photos on this post by nat2851terry.
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