Zucchini & Squash Chips

Recently, I told you guys about how I was doing the Slow Carb Challenge.  It’s still really great.  I’m on week 5 of my 6 week challenge.  I’ve also recently spoke of how important snacks were to me and how I need to make time to prepare for my snacks.  It’s of vital importance to my health and weight.  Today, I wanted to share another snack with you guys!

Baked Zucchini & Squash Chips.


If you google images of  Zucchini & Squash Chips you will come up with a lot more pretty pictures of them.  Mine never seem that pretty.  But they taste wonderful!!!

Y’all, I have to confess.  I REALLY don’t like squash and zucchini.  I’ve had it baked, steamed, grilled, fried, stuffed, mixed with other veggies, in boats and just about any other way you can think of it.  I just don’t like it.  I can stomach a bit of it, but man, it’s not enjoyable at all.  I was extremely skeptical when I first heard about Zucchini & Squash Chips on Pinterest.  But the idea of a chip that was solely veggie … GREATNESS!!!  So i gave it a try.  I love them!   I’ll be honest, they aren’t as crunchy as a regular chip (my Kale chips are more crunchy like that), but the 1/2 crunch and 1/2 chewy-ness is awesome in a snack.  The thinner you slice them the more chip-like they will be.  Here’s the recipe for ya:

Baked Zucchini & Squash Chips

Extra Virgin Olive Oil
Optional Toppings: Garlic or Parmesan Cheese
  1. Preheat your oven to 200 degrees.
  2. Slice the Zucchini and Squash up really thin.
  3. Throw them in a gallon sized zip-lock baggie and drizzle them with just a bit of Extra Virgin Olive Oil and salt.
  4. Zip up the baggie and shake it all around really well.  You want the EVOO to be a coating over each veggie slice.
  5. Lay them out thin on parchment or foil lined  baking sheets.
  6. Sprinkle on some minced garlic, garlic powder or parmesan cheese at this time if you so prefer.
  7. Bake them in the oven at 200 Degrees for 2-3 hours (depending on how thin they are).
  8. Enjoy!  They are yummy!!!


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