Recipe of the Week: Zucchini Chips

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Vegan, gluten free, and paleo. The perfect snack for everyone 🙂

Prep time: 5 minutes

Cook time: 2 hours

Yield: 30 chips


1 zucchini sliced thin

2 tbs coconut oil

1 tsp sea salt


Preheat oven to 215 degrees. Remove end of zucchini and slice thin. Lay the slices on a lined baking sheet. Brush the slices with oil and sprinkle salt. Bake for 2 hours in the oven and flip them at the one hour mark. Enjoy.

These shrink down quite a bit, so don’t be afraid to load up the trays. If you have any left over, store them in an airtight container. To keep them from getting moist, scatter some rice at the bottom of the container. The rice will help absorb excess moisture.

YUM! For the recipe, go to:


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