Crispy Zucchini Chips

These are so addictive. They take a long time to make (baking wise), but they are so worth the effort. Also, you may want to get a slicer such as a small hand held mandolin. I got mine at Bed, Bath and Beyond for only $7. They can cost as much as $100, but hey I am on a budget here! My little $7 one works just as well and it slices nice and thin with three different sizes.

 I think these little snacks may be a trigger food for me because they are like small potato chips. I really can't stop eating them. Kind of like Lay's potato chips - you can't eat just one! They shrink to the size of a nickel, but they are oh so good! They give off a sweet flavor that most roasted veggies give, but the low temperature at a longer period of time dries them out to form that crunchiness I crave. You kind of get the benefit of both worlds: sweet and salty. Also, the medifast member who shared this recipe with me suggested trying it with a splenda and cinnamon blend. Yum! I haven't tried that yet, but what a sweet way to eat your veggies! I did find out recently from Nutrition Support that because the nutritional content of the zucchini is still the same after they are cooked (just the moisture is dried out which causes them to shrink), you would weigh the zucchini before they are cooked. You must weigh your zucchini before they are cooked which would give you a very small portion size. Enjoy!

Crispy Zucchini Chips

1 1/2 cups zucchini (3 Greens)
1 teaspoon olive oil (1 Healthy Fat)
1/8 tsp sea salt (1/4 Condiment)

Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.

Servings: 3 Greens, 1 Healthy Fat and 1/4 Condiment
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