Thursday, July 23, 2015

Zucchini Chips (Fixate Cookbook)

These turned out to be just perfect!  And when you can get away with serving your kids "chips" for dinner, it's a win-win!  Keep an eye on these while you're cooking, if they're cut too thin they can crisp up quickly.  I tried turning the temp up a bit to cook them quicker and they did ok, but cooking low and slow is ideal.

zucchini, chips, clean eating, paleo, low carb, healthy sides, kid friendly, 21 day fix recipes, fixate recipes, garden recipes,


Zucchini Chips

Ingredients: 
2 large zucchini, sliced thinly with mandolin slicer or paring knife (be careful!)
3-4 tsp EVOO
Sea salt to taste

Instructions: 
Preheat oven to 225*.  Slice zucchini thin.  Pat dry with paper towel.  Drizzle lightly with oil,  Bake on parchment lined cookie sheets for 1-2 hours depending on crispness of chips.  May cook at 275* for 1 hour but continue to watch to make sure they don't burn.  Sprinkle with sea salt.  Enjoy!
We loved this with our Sloppy Joe Stuffed Sweet Potatoes!

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