If you turn this vegie into ‘chips’ all will demolish them. Kale? Tick! Zucchini? Tick! I mean, who doesn’t like chips? Anything a little crispy with a little salt is alright by us!
- 5 zucchini
- drizzle olive oil
- pinch sea salt flakes
- Preheat the oven to 180°C and line a baking tray with baking paper. Thinly slice the zucchini on a mandoline and place between sheets of paper towel to try and remove some of the moisture in them.
- Throw into a bowl with a drizzle of olive oil and some salt flakes and toss well to coat.
- Place the zucchini slices evenly across the lined tray.
- Place into the oven for 10-15 minutes until golden brown and crispy – watch them carefully so they don’t burn.
If you like, you can experiment with cooking them at a lower temperature for longer. This will result in a drier, crispier, lighter chip.
This recipe is…
- Raw food
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.4 g|
|Total carbohydrates||4.9 g|
|- Sugars||5.8 g|
|Dietary fibre||2.3 g|