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Paleo Zucchini Chips
.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 
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…
- 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!
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!
What is your favorite snack, healthy or not, that you love to munch on?
Mine, as you can probably tell is any chip!
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Have a great day!
Deliciously,
Gabby
anglemoine says
July 18, 2016 at 9:22 amPerfect timing!! Ive got lots of zucchini to use and this recipe looks awesome!!!!
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May 23, 2018 at 12:57 amI don’t even know how I ended up here, but I thought this post was
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if you aren’t already 😉 Cheers!
NotTooShabbyGabby says
May 26, 2018 at 4:37 pmThank you!