If you like salty treats but are trying to cut down, these baked zucchini beet chips are a crunchy, guilt-free alternative to potato chips.
Hello heart-healthy snack!
Zucchini is low in calories but high in vitamin C, potassium, and fibre. Beets are filled with phytonutrients and a special ingredient called betaine that protects human cells and fights inflammation. So crunch away to your health.
The first time I made these chips, I tossed the vegetables in oil. This made them too wet, so the cooking time was thrown off. The following method works much better. And remember that you can always wash some down with a smoothie for good measure.
Baked Zucchini Beet Chips
Ingredients:
- 3 large zucchini
- 3 large beets
- 2 tbsp extra virgin olive oil
- Himalayan pink salts
Make it:
- Preheat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Using a spray bottle, mist vinegar over parchment paper lightly and sprinkle salt.
- Using a slicer, or sharp knife, thinly slice zucchini and beets into thin circles. Place vegetables one piece at a time on the oiled parchment paper.
- Mist vinegar over vegetables evenly. Add salt to taste.
- Bake in the oven until lightly browned, about 20 minutes. Enjoy!
Many Blessings,
Sheila
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