Easy Baked Zucchini Chips w/ Avocado Green Goddess Dip (Paleo, AIP, Vegan, No-cheese)
These low carb baked zucchini chips are an easy peasy snack that both kids and adults will love!
Ingredients
For the zucchini chips
- 2-3 mediums zucchinis
- 2 tbsp avocado oil
- 2 tsp onion powder
- 2 tsp garlic powder
- ½ tsp sea salt plus more to taste
For the green goddess dip
- 1 avocado
- 2 tbsp fresh basil
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 2 sprigs green onion
- ¼ cup olive oil
- Juice of one lemon
Instructions
- For the zucchini chips
- Preheat the oven to 250 F and line two large baking sheets with parchment paper
- Using a mandolin slicer, carefully slice the unpeeled zucchinis in 1/8" slices, lightly patting the slices with a paper towel or napkin as you go to remove excess water.
- Place the slices onto the baking sheets, add the avocado oil and season with garlic, onion, and sea salt.
- Bake in the oven for 1 hour and 15-30 minutes. Check the chips frequently throughout the last 15-30 minutes as different slices cook faster depending on where they are in the oven.
- Remove the chips once crisped to liking and add more salt to taste if desired.
- Serve by themselves or with the green goddess dip
For the green goddess dip
- Using a high-speed blender, blend all of the ingredients until thoroughly combined. Add 1-2 tbsp of more olive oil if the dip is too thick.
Notes
All nutrition facts are estimations.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 13.9g | Protein: 1.8g | Fat: 33.2g