Our zucchini chips are a healthier alternative to traditional potato chips. By baking them instead of frying, we reduce the fat content while retaining all the flavor. Plus, zucchini is an excellent source of vitamins and minerals, including vitamin C, potassium, and antioxidants.
Recipe Details:
Cuisine: Vegan
Servings: 4
Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients:
- 2 medium zucchinis, thinly sliced
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Equipment/Utensils:
- Baking sheet
- Parchment paper
- Mandoline slicer or sharp knife
- Mixing bowl
- Silicone brush
Preparation Steps:
- Preheat the Oven:
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Slice the Zucchini:
- Using a mandoline slicer or a sharp knife, thinly slice the zucchinis into rounds, about 1/8 inch thick.
- Prepare the Cinnamon Sugar Mixture:
- In a mixing bowl, combine the coconut sugar, ground cinnamon, and a pinch of salt.
- Coat the Zucchini Slices:
- Place the zucchini slices in a single layer on the prepared baking sheet.
- Brush the zucchini slices with melted coconut oil using a silicone brush.
- Sprinkle the cinnamon sugar mixture evenly over the zucchini slices.
- Bake the Chips:
- Bake in the preheated oven for 1 hour, or until the zucchini chips are crisp and golden brown.
- If needed, rotate the baking sheet halfway through the baking time for even cooking.
- Cool and Serve:
- Remove the zucchini chips from the oven and let them cool on the baking sheet for a few minutes.
- Once cooled, transfer the chips to a serving plate and enjoy!
Nutritional Information (per serving):
- Calories: 70
- Total Fat: 3.5g
- Saturated Fat: 2.5g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 20%
- Potassium: 10%
- Calcium: 2%
- Iron: 2%
- Vitamin E: 4%
Vegan Baked Cinnamon Zucchini Chips
Our zucchini chips are a healthier alternative to traditional potato chips. By baking them instead of frying, we reduce the fat content while retaining all the flavor. Plus, zucchini is an excellent source of vitamins and minerals, including vitamin C, potassium, and antioxidants.
Ingredients
- 2 medium zucchinis thinly sliced
- 1 tablespoon coconut oil melted
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
Preheat the Oven:
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
Slice the Zucchini:
- Using a mandoline slicer or a sharp knife, thinly slice the zucchinis into rounds, about 1/8 inch thick.
Prepare the Cinnamon Sugar Mixture:
- In a mixing bowl, combine the coconut sugar, ground cinnamon, and a pinch of salt.
Coat the Zucchini Slices:
- Place the zucchini slices in a single layer on the prepared baking sheet.
- Brush the zucchini slices with melted coconut oil using a silicone brush.
- Sprinkle the cinnamon sugar mixture evenly over the zucchini slices.
Bake the Chips:
- Bake in the preheated oven for 1 hour, or until the zucchini chips are crisp and golden brown.
- If needed, rotate the baking sheet halfway through the baking time for even cooking.
- Cool and Serve:
- Remove the zucchini chips from the oven and let them cool on the baking sheet for a few minutes.
- Once cooled, transfer the chips to a serving plate and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 70
- Total Fat: 3.5g
- Saturated Fat: 2.5g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 20%
- Potassium: 10%
- Calcium: 2%
- Iron: 2%
- Vitamin E: 4%
