Paleo Crispy Baked Zucchini Chips

Print Recipe

Paleo Crispy Baked Zucchini Chips

https://www.bulletproof.com/recipes/paleo/baked-zucchini-chips-recipe-2g/

Start to Finish: 20 minutes (5 minutes active)

Ingredients:

• 1 large organic zucchini sliced thin (use a mandolin or slice evenly with a very sharp chef’s knife)
• 1 tablespoon coconut oil or Grass-Fed Ghee, melted
• Sea salt to taste
• Fresh, high-quality cajun spices, or your favorite anti-inflammatory spice blend
• Freshly ground pepper to taste (optional)
• 1/8 cup ground paleo crackers
• 1 tablespoon arrowroot powder

Instructions:

1. Preheat oven to 400 degrees. Line a baking tray with a silicone liner (recommended) or parchment paper.
2. In a medium mixing bowl, combine oil or ghee, salt, pepper, and spices. Add sliced zucchini and mix well just to combine, making sure all slices are coated.
3. In another larger bowl, prepare the bread crumb mixture: Mix arrowroot with ground crackers.
4. Add zucchini slices to the crumb mixture and mix well. Make sure they are well coated.
5. Place coated zucchini slices onto the tray and bake until light and crisp, between 15 and 20 minutes, flipping halfway through. If chips appear to brown too much, lower baking temperature.
6. Let baked zucchini chips cool slightly and serve immediately with avocado mayo or tapenade.

Serves: 1

Nutritional Information (per serving):

• Calories: 437
• Fat: 36.6g
• Saturated Fat: 4.1g
• Salt: 272mg
• Carbs: 21.9g
• Fiber: 9.7g
• Sugar: 7.6g
• Net Carbs: 12.2g
• Protein: 16.2g
• Calcium: 49mg
• Iron: 3mg
• Potassium: 1162mg