Exercise your mind and body

Nacho Zucchini Chips


These chips travel well in lunches and can be stored at room temperature in a loose bag or an open container for up to a week.  You can add your favorite popcorn seasoning.

Nacho Zucchini Chips

1 large zucchini, shredded
2 eggs
2 cups cheese
Popcorn seasoning
Preheat oven to 450 degrees F.
Grease 2 cookie sheets lined with parchment paper.
Cut ends from zucchini. Shred.
Mix with egg and cheese.

Make 6-8” circles on parchment lined cookie sheets
Bake at 450 degrees for 12 minutes. Loosen and flip the circles.
Bake for another 5 minutes at 450 degrees.
With a pizza cutter, cut rounds into triangles (about 6 per round).
Let cool on a rack for 6-8 hours in a cool oven.
To store, keep in a glass container or plastic container on the counter.
Best used within a week of preparation.
After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 36 chips.

Nutritional Information:(Per 12 chips, 1/3 of recipe):
Calories: 151
Carbohydrates: 1g
Fiber: 0g
Net Carbohydrates: 1 g
Protein: 10 g
Fat: 13 g

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