Since I’ve been eating clean and also been following the Trim Healthy Mama lifestyle, my overall health and energy level have been so much more in line with what God intended for me. Of course it’s helped my waistline as well. One thing I really miss is potato chips. Potato chips are just one of those things you can’t stop eating and after you’ve eaten more than your share, you feel guilty. I’ve found a very simple and healthy alternative…zucchini chips! Today, I thought I’d share my recipe with you. It’s inexpensive, quick, easy, and no guilt!
Zucchini Chips – THM S
- 1 large zucchini or a few small, cut very thin (about 1/8 inch)
- 1/4 teaspoon black pepper
- Himalayan mineral salt
- pinch garlic powder
- 1/2 tbsp olive oil
- parchment paper
Preheat oven to 425. Lay a few paper towels out on the counter top. Wash zucchini and slice very thin using a mandoline slicer if you have one, cutting to about 1/8 inch, and cutting onto the paper towels. (It is very difficult to slice vegetables this thin without a mandoline, but it can be done.) Spread the zucchini slices out along the towels and lay another paper towel on top. Gently dab the zucchini to remove some of the moisture being sure not to squish it. Add remaining ingredients and zucchini to a bpa free zipper bag or container with lid. Shake to coat zucchini completely. Line a baking pan or two with parchment paper. Spread zucchini slices out evenly over parchment being sure not to layer them. Bake for approximately 15 minutes. Using tongs or a spatula, flip slices over and continue baking until lightly golden, about another 10-15 minutes. Remove from oven and allow to cool. They will continue cooking and getting crispy after being removed from the oven and cooled. Once they are completely cool, you can store them in an airtight container. (If you have some extra time in your day, you can also slow cook them in the oven at 225 degrees for about 2 hours. They dry and crisp nicely on a slower cook, but many days I do not have time for the longer cooking option.) Try both ways and see which you like best.
As long as I have zucchini chips around, I don’t crave those pesky store-bought potato chips. I’m so thankful for the opportunity and knowledge to return back to the clean and whole foods God intended. I hope you enjoy this guilt-free and healthy recipe for baked zucchini chips. Now get in that kitchen and bake some for your trip to the beach this summer!
