One of the best things about this recipe is that it’s incredibly versatile. You can enjoy these chips on their own or pair them with your favorite dip for an extra burst of flavor. My kids absolutely love them, and I feel good knowing that they’re eating a nutritious snack that’s made with real, wholesome ingredients.
Recipe Details:
Cuisine: Vegan Desserts
Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients:
- 2 medium zucchinis, thinly sliced
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon ground cinnamon
- Pinch of salt
Equipment/Utensils:
- Baking sheet
- Parchment paper
- Mixing bowl
- Knife
- Mandoline slicer or sharp knife
Preparation Steps:
- Preheat the Oven:
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Slice the Zucchini:
- Using a mandoline slicer or a sharp knife, thinly slice the zucchinis into rounds.
- Mix Ingredients:
- In a mixing bowl, combine the melted coconut oil, maple syrup (or agave nectar), ground cinnamon, and a pinch of salt.
- Coat Zucchini Slices:
- Add the zucchini slices to the bowl with the cinnamon mixture and toss until well coated.
- Arrange on Baking Sheet:
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
- Bake:
- Bake in the preheated oven for 1 hour, or until the zucchini chips are crispy and golden brown.
- Cool and Enjoy:
- Allow the zucchini chips to cool completely before serving. Enjoy them as a healthy snack or with your favorite dip!
Nutritional Information (per serving):
- Calories: 60
- Total Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 30%
- Vitamin A: 6%
- Calcium: 2%
- Iron: 2%
- Potassium: 8%
Vegan Baked Cinnamon Zucchini Chips
Zucchini is packed with vitamins and minerals, while the cinnamon adds a warm, comforting flavor. These chips are baked, not fried, making them a healthier alternative to traditional potato chips. Plus, they're vegan, gluten-free, and kid-approved!
Ingredients
- 2 medium zucchinis thinly sliced
- 1 tablespoon coconut oil melted
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
Preheat the Oven:
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Slice the Zucchini:
- Using a mandoline slicer or a sharp knife, thinly slice the zucchinis into rounds.
Mix Ingredients:
- In a mixing bowl, combine the melted coconut oil, maple syrup (or agave nectar), ground cinnamon, and a pinch of salt.
Coat Zucchini Slices:
- Add the zucchini slices to the bowl with the cinnamon mixture and toss until well coated.
Arrange on Baking Sheet:
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
Bake:
- Bake in the preheated oven for 1 hour, or until the zucchini chips are crispy and golden brown.
Cool and Enjoy:
- Allow the zucchini chips to cool completely before serving. Enjoy them as a healthy snack or with your favorite dip!
Notes
Nutritional Information (per serving):
- Calories: 60
- Total Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 30%
- Vitamin A: 6%
- Calcium: 2%
- Iron: 2%
- Potassium: 8%
