No Guilt Chips and Dip

Zucchini Chips (Low-Carb, Whole30-Friendly & Gluten-Free)

zuccini chips


  • Medium zucchini, washed and dried – 1
  • Olive oil – 1 tbsp
  • Scant Kosher salt – 1/2 tsp
  • Black pepper – 1/2 tsp
  • Onion powder – 1/4 tsp
  • Garlic powder – 1/8 tsp
  • Paprika – 1/2 tsp


  1. Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.
  2. Thinly slice the zucchini with a knife or mandolin.
  3. In a large bowl, combine the oil, salt, pepper, onion powder, garlic powder and paprika. Stir to combine.
  4. Add the zucchini slices to the bowl and toss well so that each slice is coated with the seasoned oil.
  5. Place the zucchini slices on the prepared baking sheets.
  6. Bake for 8-10 minutes watching very closely. When the zucchini starts to show some brown spots remove from the oven and set aside.
  7. Reduce the oven temperature to 180-200 degrees. Return the zucchini to the oven and cook for an additional 20-40 minutes or until the slices are crispy.
  8. Remove from the oven and cool.

Easy Clean Tzatziki Sauce

  • 1/2 cup Greek Yogurt (plain) or coconut milk
  • 1/2 cup seeded diced cucumber
  • 1 teaspoon minced mint
  • 1 teaspoon red wine vinegar or lemon juice
  • 1/8 tsp dried dill
  • 1 pinch of kosher salt

For more recipes go to: HEALTHY EATS

Recipes from: Food network, and lanas kitchen