Tuesday, September 10, 2013

Crispy Zucchini Chips

Here's a wonderful recipe from Sandy's Kitchen: 

                           Crispy Zucchini Chips

 They shrink to the size of a nickel, but they are oh so good! They give off a sweet flavor that most roasted veggies give, but the low temperature at a longer period of time dries them out to form that crunchiness I crave. You kind of get the benefit of both worlds: sweet and salty. Also, the woman who shared this recipe with me suggested trying it with a splenda and cinnamon blend. Yum ... what a sweet way to eat your veggies! 

If you are on our Medifast 5&1 program,  you must weigh your zucchini before they are cooked so you don't go over your desired portion size. Enjoy!

Crispy Zucchini Chips
ChrisTomMeg from the Medifast Forums

1 1/2 cups before cooked - confirmed by Nutrition Support (3 Greens)
1 teaspoon olive oil (1 Healthy Fat)
1/8 tsp sea salt (1/4 Condiment)

Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.

Servings: 1 1/2 cups or 3 greens, 1 healthy fat and 1/4 Condiment

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