Zucchini Squash Chips
This recipe is from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health. Try out these zucchini squash chips today!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Zucchini Squash Chips
Yield 2.5 Cups
- 2-3 organic zucchini and/or yellow squash
- 1 tbsp. of either olive oil, coconut oil or grass-fed butter/ghee
- Pink salt (Himalayan or Redmond’s sea salt) for flavor
Step #1: Line a baking sheet with parchment paper, and set aside.
Step #2: Using either a mandolin or a knife, thinly slice the zucchini. The thinner the slices, the better they’ll crisp up in the oven.
Step #3: Preheat the oven to 225F for 10 minutes and blot the slices dry with additional paper towels to remove the excess moisture.
Step #4: Lay out the slices evenly on the baking sheet
Step #5: Brush the olive oil/melted coconut oil/or melted butter evenly over the tops of the slices, then sprinkle with your seasonings of choice.
Step #6: Bake for about 2 hours, or until they’ve reached your desired crispiness.
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size ~3/4 cup
Amount Per Serving
% Daily Value
Total Fat 5 g
Total Carbohydrates 4 g
Dietary Fiber 1 g
Sugars 3 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You can change this up with so many different spices. Here are some ideas:
- Sea salt and cumin
- Sea salt and turmeric
- I also love sprinkling shredded coconut and cinnamon
- Sea salt and nutritional yeast
Dr Jockers Comments:
Many of my clients LOVE corn and potato chips but we steer them clear of those for a variety of reasons. Corn and potato are both very starchy and high glycemic and impact blood sugar, cause insulin surges that increase inflammation throughout the body. These foods are like gasoline on a fire…they burn us up on the inside.
So if we are going to avoid the corn and potato and we want a good chip alternative what should we do? You could do kale chips but if you want something a little heartier than this is your recipe. These taste AMAZING and have a similar texture as a corn or potato chip. Enjoy!
Both zucchini and yellow squash are rich in powerful nutrients and have a significantly lower glycemic and insulin impact than corn and potato. Be sure to get them organic as conventional squash and zucchini may be genetically modified.
Corn is often GMO (unless you get organic) and potato is a nightshade vegetable that many individuals struggle to metabolize effectively. I advise to avoid these foods as much as possible for optimal health.