Zucchini Chips - 3.6g Carbs, 1.3g Fiber,
1.5g Sugar
From : SparkPeople user CHEF_MEG
Perfect
snack for school
lunches, after school or work
snacks, or as a side dish with meals .
Cook : 10 min
Servings : 4
1 medium zucchini (about 10 oz)
Pinch free-flowing salt
Pinch black pepper
2 brown paper lunch bags
Tips - -
Some of the
best "ideas" happen when you are forced to improvise. Parchment paper
would be the ideal choice to house these chips while cooking but when you don't
have any, like I did try the paper bags.
I
prefer free flowing salt for this recipe since a little will go a long way!
Feel free to change up or add additional spices or seasonings. Cayenne pepper,
dried thyme, or rosemary will all work well with these chips .
Cut the unpeeled zucchini into 1/16 inch slices using a knife, the
slicing blade of a food processor, or a
mandoline.
Place
cut slices onto paper towels, and pat them dry. Fold the paper bags into an
accordion shape, with each fold 1/2 inch long. Place the folded bags into an 8
X 10 inch microwave-safe dish.
Mist
the zucchini slices with cooking spray, then sprinkle with salt and pepper.
Place each slice into the folds of the paper bags, being careful not to overlap
the slices. (See the additional photos at the top right of the page.)
Microwave
on high for six minutes, let rest for one minute, then cook another minute.
Remove
any chips that have light brown spots and the cook remaining chips, if any, for
one more minute. Repeat with the remaining slices using same paper bags. Cool
completely before storing in an airtight container.
Servings : 4
Serving Size : approximately
20 chips
Nutrition per Serving : 15.2 Calories, 0.1g Total Fat, 0g Saturated Fat, 0g
Polyunsaturated Fat, 0g Monounsaturated Fat, 0mg Cholesterol, 77.4 mg Sodium, 227.7mg Potassium, 3.6g Total Carbs, 1.3g
Dietary Fiber, 1.5g Sugars, 0.6g Protein
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