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Whole30 Zucchini Chips

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Are any of you out there snackers?  I could almost forego all meals and just stick to snacking.  Depending on what you’re eating, that’s not always the best idea.  EXCEPT….when it’s Zucchini Chips!  Zucchini Chips and this Mustardy Dill Aioli are the perfect Whole30 snack when you need something to satisfy a craving.  When I did Whole30 over the summer, I noticed that around 4-5 in the afternoon, my snack dragon wanted something to eat.  I usually went for a handful of nuts or an apple, but now that I have this recipe in my arsenal, I’ll be making it weekly to snack on.  Another use would be if you do any “sandwich” roll-ups on Whole30, these could be your chips.  They’re a healthy trick to keep you on track.

Brooke from KBStyled shared this recipe with me and it’s a take on Sugar Free Mom’s Salt and Vinegar Zucchini Chips.  I wanted to serve these with a flavored dipping sauce, so I decided to skip the salt and vinegar chips and just go with plain.  To try the salt and vinegar, just click on the link above.

I’ve tried my hand at Zucchini Chips before and got it all wrong.  The trick to light and crispy chips if you don’t have a dehydrator is low and slow in the oven.  Also know, that in order to get a substantial amount of chips, you’re going to have to use several zucchinis as they shrink in the oven.  Get creative here!  Replicate your favorite flavor of chips and sauces.  This would be a good one to get the kids involved in as well.  You’ll be teaching them healthy snacking as well as letting them get their little hands busy in the kitchen.  Cooking with my mom and grandmother in the kitchen when I was little was one of my all time favorite things to do.

Happy Friday Everyone!  I hope you have a wonderful New Year’s Eve tomorrow.

Whole30 Zucchini Chips in Folded Brown Paper Bag

Whole30 Zucchini Chips on Platter

 

Zucchini Chips and Mustard Dill Aioli

SERVES serves 4 PrintDownload

 

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