When trying to stay on a healthy eating plan, I find snack time the hardest meal to stick to. Mainly because I get tired of eating the same 3 healthy snacks over and over again.
This winter we’ve been experimenting with healthy snack options to mix things up a bit and help us stay on a clean eating regiment.
Great Substitution for Chips
The naughty snack I miss more than any other munchy, are chips… Potato chips, tortilla chips, pretty much any sort of salty fried chippity-chip.
I love them all and have absolutely no self-control around them, so, therefore, they are not allowed in the house right now.
But that doesn’t mean I can’t make a light and healthy substitute to help curb the cravings.
Tips and Tricks for Making Baked Zucchini Chips
- You can use any size of zucchini available, but this is the one time you’ll hear me suggest going with larger zucchini squash. Because the chips shrink as they bake, the large grandma’s garden sized zucchini work especially well. They are also a little dryer than the baby zucchini, so they have less moisture to release.
- Using a mandolin slicer also helps a great deal, because all the zucchini slices are exactly uniform so they come out perfectly crunchy across the board.
- A Silpat baking sheet would work just as well as parchment paper if you want to use that instead.
- Best of all, you can season your light and healthy Baked Zucchini Chips any way you like. I love them with a touch of smoked paprika and cumin.
To Make this Recipe You’Il Need the following ingredients: