Sometimes the craving for a salty and crunchy snack hits. Rather than reaching for low-nutrient foods such as pretzels or potato chips, try making homemade vegetable chips instead. Kale chips have been all the rage but you can make baked chips out of other vegetables as well. I came across this delicious recipe for garlic and parmesan zucchini chips.
If you want to make a vegan version of these chips, you can substitute nutritional yeast for the parmesan cheese. Nutritional yeast also has a cheesy flavor and would be great on these zucchini chips. For the best results, slice the zucchini very thin using a mandolin slicer. Enjoy these chips!
1 lb (about 4 cups) thin sliced zucchini
⅛ tsp salt
1 ounce of finely grated Parmesan cheese
1 garlic clove finely grated or ⅛ tsp garlic powder
1 tsp apple cider vinegar
- Preheat oven to 230 degrees F.
- In a medium bowl place the sliced zucchini.
- Add salt, Parmesan cheese, garlic and vinegar.
- Toss to coat.
- Spread zucchini slices out onto a parchment paper-lined baking sheet.
- Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.
- Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).
Source: Frugal Living Mom
Image Source: ilovebutter