Zucchini Chips

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When Autumn Calabrese, creator of the 21 Day Fix, came out with her new cookbook, FIXATE, I just knew that I had to get my hands on that! I am not typically a cookbook person. I have a bunch, and then totally forget to use them. I usually end up looking up recipes on Pinterest or somewhere else online. However, this cookbook was different! Not only are the recipes super easy to make, they are also extremely healthy…AND the best part is that it’s perfect for those following the 21 Day Fix plan. Autumn lays out exactly which color coded containers she uses for each recipe along with other nutritional information.

Since I have been demoted to sous chef in my household (not due to terrible cooking, mind you…but due to childcare duties and hence lack of a desire to cook on my part these days), my husband took on this recipe for Zucchini Chips, and I have to say they were bomb diggity! Yes, I just said that…sorry I’m a child of the 90’s 😉 We will definitely be making these bad boys again…and you know, maybe I will even make them myself next time around!

Ingredients:

2 Large Zucchini, very thinly sliced

1 Tbsp. Olive Oil

1/2 tsp. Sea Salt (or Himalayan Salt)

Directions:

  1. Preheat oven to 225 degrees F
  2. Place zucchini slices in one layer between paper towels to help draw out liquid.
  3. Line two large baking sheets with parchment paper.
  4. Place zucchini slices on prepared baking sheets.
  5. Brush zucchini with oil; sprinkle with salt.
  6. Bake for 2 hours, or until golden brown and crispy.
  7. Cool completely before serving.

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We had our first family road trip to Maryland this past weekend as a family of four. It was definitely challenging, but we survived! It was wonderful to celebrate two of my best friends as one is expecting her first child and the other is getting married very soon! We have all been friends since high school, and it’s amazing how close we still are even after so much time has passed.

I hope you are all enjoying the week so far and embracing the fall!

XO,

Gina

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