Paleo Zucchini Chips
Paleo Zucchini Chips are crispy, oven-baked slices of seasoned zucchini that make the perfect guilt-free alternative to regular chips.
Ingredients
- 2 medium zucchinis
- 1 tbsp olive oil or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika optional, but highly recommended if you’re feeling spicy
Instructions
- Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper.
- Slice zucchinis thin—like, therapy-session thin—using a knife or mandoline.
- Place slices on paper towels and press gently to remove excess moisture (don’t skip or you’ll get floppy sadness chips).
- In a bowl, toss zucchini slices with oil, salt, pepper, garlic powder, and paprika if using.
- Spread slices in a single layer on the baking sheet—no overlap, they need personal space.
- Bake for about 2 hours, flipping halfway through.
- Let chips cool completely to crisp up.
- Try not to eat them all at once. (You will. It’s fine.)
Notes
Nutritional Information (Per Serving):
- Calories: 60
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (Per Serving):
- Vitamin C: 14%
- Vitamin A: 10%
- Iron: 5%
- Magnesium: 6%
- Potassium: 8%
Additional Notes/Tips:
- Want even crispier chips? Let them hang out in the oven (turned off) for 30 extra minutes.
- Try different seasonings—curry, cumin, or nutritional yeast for a cheesy vibe.
- Store leftovers (lol, what leftovers?) in an airtight container for up to 2 days.