Don’t feel guilty about indulging on chips! This easy Baked Paprika, Salt and Pepper Zucchini Chips recipe will make you ditch your yucky potato chip bag, and hook you with healthy bold flavor.
If you’re feeling up for more healthy, delicious recipes make sure to check out my cookbook, “Eat Conscious and Be Merry!”.
Preheat oven to 225°F.
Thinly slice the zucchini, but not too thin! I used my handy mandolin to get the perfect cut.
Place the zucchini slices onto a baking sheet lined with parchment paper.
Lightly dab with extra virgin coconut oil and sprinkle with sea salt if desired.
Depending on your oven, bake for 35-45 minutes, keeping an eye on them so they don’t burn. When done, remove chips from baking sheet and place them on a plate and let cool.
Ingredients
Directions
Preheat oven to 225°F.
Thinly slice the zucchini, but not too thin! I used my handy mandolin to get the perfect cut.
Place the zucchini slices onto a baking sheet lined with parchment paper.
Lightly dab with extra virgin coconut oil and sprinkle with sea salt if desired.
Depending on your oven, bake for 35-45 minutes, keeping an eye on them so they don’t burn. When done, remove chips from baking sheet and place them on a plate and let cool.