Healthy Zucchini Chips
The recipe is keto-appropriate, being low in carbohydrates and consisting of zucchini and healthy fats from olive oil.
Adapted from Simply Quinoa
- Keto
- Celiac
- Low-FODMAP
- Low-histamine
- Dairy-free
- Diabetes
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Vegetarian
- Vegan
- Paleo
- Weight loss
Ingredients
- 1 zucchini (medium )
- 1 teaspoon olive oil
- Salt & pepper to taste
Method
- Slice the zucchini into thin rounds. Add the rounds in a bowl and toss with the olive oil, salt and pepper. Place each round on the dehydrating sheet, flat and separated. You don't want them to overlap or they won't dry properly.
- Turn the dehydrator on to 135 or 140 degrees F and let them dry for 4 - 5 hours, until they're nice and crispy.300 min timer
- Serve with guacamole, bean dip, hummus, you name it. Or eat them plain, as is. They're delicious no matter what.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Low-histamine recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes, Vegan recipes, Paleo recipes, Weight loss recipes.