Zucchini Chips that will satisfy your craving for something crunchy and salty all while being gluten-free and a healthier alternative.
Servings 4 servings
- 4 organic zuccini
- A. Vogel Herbamare to taste
- garlic powder to taste
- black pepper to taste
- paprika to taste
- 1/4 cup avocado oil to brush
Preheat the oven 235°F and prepare a baking sheetlined with parchment paper and sparingly spray avocado spray.
Prepare a separate baking sheet with a paper towel to remove the moisture from zucchini.
Using a mandolin, slice ⅛ inch thick zucchinislices, so they are consistent in size.
Place the slices on the paper towel, cover with another layer of paper towels and place another baking sheet on top. Leave for a few minutes to remove excess moisture before baking.
Lay the slices on the prepared baking sheet and sparingly spray or brush each slice with avocado oil.
Sprinkle Herbamare, garlic powder, black pepper and paprika or any of your favourite seasonings.
Bake chips for 1 ½ -2 hours or until lightly browned and crispy.
Remove from the oven and set aside to cool. Add to a charcuterie board or eat them as-is for a delicious snack!
Serving: 1serving | Calories: 167.5kcal | Carbohydrates: 13.3g | Protein: 4.6g | Fat: 11.8g | Saturated Fat: 1.9g | Trans Fat: 9g | Cholesterol: 9mg | Sodium: 30.4mg | Fiber: 4.2g | Sugar: 8.4g