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Not Too Shabby Gabby

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You are here: Home / Paleo / Paleo Zucchini Chips

July 7, 2016

Paleo Zucchini Chips

*Contains affiliate links. 

Paleo Zucchini Chips 

zucchini chips CV

.You love crunch. You love saltiness. And you love a little hint of spice. BUT….. you are trying to stay fit, healthy and in shape. Probably my biggest problem ever!!! It can be so hard to do all three of those things and still eat at the same time. (Seriously, a challenge for me!) 

So, whenever I come across or create a health(ier) recipe I am all over it like flies on sugar. Bad analogy? okay, well you get the idea. My point is, I love to find my crunchy, salty and a little kick combination all wrapped in a healthy little bow. It makes me scream with joy to the point where I must share it with you in exclamations!!! You may have to sit down for this one too.

So here it goes: 


PALEO ZUCCHINI CHIPS! 

No, this is not a drill! This is real life here people!  I have seriously created probably the best side dish, snack, binge eating food for those of you who are paleo, just want to eat healthier, or want something unique and different. It can be exhausting being this fabulous creating all these awesome recipes (just kidding!) but it is so fun though. 

These zucchini chips have the perfect amount of spice, taste, crunch and health factors to balance out your snacking addition, or is that just me? My mom (yes my mommy dearest) even said she could eat a whole bag of these scrumptious little zucchini chips, so naturally we have them all the time now! 

Zucchini Chips zucchini chips 3

2 Medium Zucchini ( or one large one) Try to get them the same size around (or close) I grow my own so mine were huge. It might take 3 medium zucchini. 
3 Tbsp Olive Oil 
2-3 Tbsp of a Garlic and Herb Seasoning (low sodium or no salt if possible) 
1/2 tsp Ground Cayenne Pepper (more or less depending on your taste) 
1/2 tsp Ground Chipotle Pepper (more or less depending on your taste)
1/2 tsp Himalayan Sea Salt (more for topping) 

Preheat oven to 425 degrees Fahrenheit. 

Slice Zucchini using a mandolin or really really thin spices. Place in a gallon ziploc baggy with plive oil and toss around until coated well. Mix your spices together and pour into baggy with zucchini. Toss around until well coated. Place aluminum foil on baking sheet (easy clean up!) and spray with nonstick spray. Bake for about 15 minutes (depending on the thickness of the chips as well as how big around they are too).  Mine took about 15-16 minutes. Let them get a little dark around the edges as well as inside too. They will ensure crispiness.

Let them sit on pan until they are completely cool and sprinkle a little bit of Himalayan sea salt on top. If they are not crispy you can always put them back in the oven for a couple of minutes too. Serve as a side, with some avocado ranch dipping (recipe here) or as a snack! 

Place leftovers in a ziploc baggy or air tight container. As if there will be any left though…

Paleo Zucchini Chips
2016-07-07 11:22:42
Serves 4
A delicious and crunchy snack perfect for parties or solo.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
128 calories
8 g
0 g
11 g
2 g
2 g
115 g
307 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
115g
Servings
4
Amount Per Serving
Calories 128
Calories from Fat 93
% Daily Value *
Total Fat 11g
16%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 307mg
13%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
7%
Sugars 3g
Protein 2g
Vitamin A
8%
Vitamin C
30%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 Medium Zucchini ( or one large one) Try to get them the same size around (or close) I grow my own so mine were huge. It might take 3 medium zucchini.
  2. 3 Tbsp Olive Oil
  3. 2-3 Tbsp of a Garlic and Herb Seasoning (low sodium or no salt if possible)
  4. 1/2 tsp Ground Cayenne Pepper (more or less depending on your taste)
  5. 1/2 tsp Ground Chipotle Pepper (more or less depending on your taste)
  6. 1/2 tsp Himalayan Sea Salt (more for topping)
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Slice Zucchini using a mandolin or really really thin spices. Place in a gallon ziploc baggy with plive oil and toss around until coated well. Mix your spices together and pour into baggy with zucchini. Toss around until well coated. Place aluminum foil on baking sheet (easy clean up!) and spray with nonstick spray. Bake for about 15 minutes (depending on the thickness of the chips as well as how big around they are too). Mine took about 15-16 minutes. Let them get a little dark around the edges as well as inside too. They will ensure crispiness. Let them sit on pan until they are completely cool and sprinkle a little bit of Himalayan sea salt on top. If they are not crispy you can always put them back in the oven for a couple of minutes too. Serve as a side, with some avocado ranch dipping (recipe here) or as a snack!
By Gabby from Not Too Shabby Gabby
beta
calories
128
fat
11g
protein
2g
carbs
8g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
Yes, binge eating is welcomed here too ;-). 

These zucchini chips can be spicy however, they are totally customizable as well. I sometimes even just do the garlic and herb seasoning and a little bit of the pink salt. It makes a great snack to pair with a ranch dip, and the dip will help cut the spiciness down too. 

As some of you may know I have a garden. It is just a little square foot garden, but I have gotten so much out of it! I have already made some pasta sauce, pickles and have frozen about 7 recipes for paleo zucchini tortillas (recipe here), so I knew I had to take action with something different and the zucchini chips were an instant success. 

By the way of you were wonder what a mandolin is… It is a slicer for vegetables. I have one that is easy to adjust to make thick, thin, ruffle and julienne slices as well. It is a great thing to invest in especially if these little zucchini chips are a hit in your house too! I have provided an affiliate link below for your convenience!

 
Gourmet Professional Set

zucchini chips 2What is your favorite snack, healthy or not, that you love to munch on? 

Mine, as you can probably tell is any chip! 

Don’t forget to follow me on Pinterest, Instagram, Twitter and like my page on Facebook to stay up to date on all new posts and recipes! You can also sign up for emails to receive kitchen tips straight me to you! You will also receive a sneak peek on new posts as well! 

Have a great day! 

Deliciously, 
Gabby 

 

 

Zucchini chips Pin

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Filed Under: Paleo Tagged With: paleo recipes, Paleo snack, Paleo zucchini chips, paleo zucchini chips recipe, zucchini chips, zucchini chips recipe

Reader Interactions

Comments

  1. anglemoine says

    July 18, 2016 at 9:22 am

    Perfect timing!! Ive got lots of zucchini to use and this recipe looks awesome!!!!

    Reply
  2. healthy thanksgiving quotes says

    May 23, 2018 at 12:57 am

    I don’t even know how I ended up here, but I thought this post was
    great. I don’t know who you are but definitely you’re going to a famous blogger
    if you aren’t already 😉 Cheers!

    Reply
    • NotTooShabbyGabby says

      May 26, 2018 at 4:37 pm

      Thank you!

      Reply

Trackbacks

  1. Gluten Free Pub Chips - Not Too Shabby Gabby says:
    July 16, 2016 at 3:27 pm

    […] I have told you in a recent post, Paleo Zucchini Chips, that I jut happened to obtain a mandolin. Not the instrument but a slicing mandolin! I have never […]

    Reply

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