These zucchini and squash Veggie Chips are quick and easy to make. Bake them in the oven and enjoy this great snack alternative!
ZUCCHINI AND SQUASH VEGGIE CHIPS Recipe
- 4 large zucchini
- 4 large yellow squash
- 2 tablespoons olive oil
- ½ teaspoon hot smoked paprika (optional)
- ½ teaspoon cumin (optional)
- Slice the zucchini and yellow squash evenly into 1/8 inch thick rounds. (Using a mandolin helps keep the slices consistent.) Lay the zucchini and squash slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
- Preheat the oven to 235 degrees. Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini and squash slices in a single layer on parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little smoked paprika and cumin for extra flavor.
- Bake for 1 1/2 – 2 hours until crisp and golden. If some veggie chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the veggie chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.
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|NUTRITION FACTSMakes 6 servings. Per serving:
|Protein: 5 g
|Carbs: 15 g
|Fat: 4 g
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