Did you guess veggies? Lame. What about chips? Less Lame. Put them together for a guilt free snack that will add fiber, nutrients and satiety to your late night snack attack. You can finally have your cake (errr.....veggie chip) and it too. I usually tell my clients that there is no restriction or tracking required for veggies. At 35 calories per cup, sky is the limit.
I used zucchini this time because that was in my fridge and on borrowed time. Any veggie can be used. Sweet potato, kale, spinach. You get the idea. The variation of color will offer different nutrients and health benefits, so change it up often.
You will need:
- 2-3 zucchinis
- Olive oil
- Salt
- Pepper
Preheat the oven to 200 degrees and slice the veggies as thin as possible. Or, better yet, use a mandoline. Pat the veggies dry with a paper towel to absorb as much moisture as possible and arrange on a pan covered in parchment paper. Brush or Misto the olive oil and add a sprinkle of salt. For those on a salt restriction, you can use pepper, or any of your favorite seasoning. I recently passed by nacho flavor kale chips at Trader Joes, so you can see that veggie chips can be a viable option in curbing cravings. Bake the veggie slices for about 2-3 hours, until crispy. Enjoy!
