ZUCCHINI CHIPS
Serves: 4 Prep Time: 15 minutes Cooking Time: 2 hours
Container Equivalents (per serving): 1 GREEN, 1/2 Teaspoon
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
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.
SWEET POTATO CHIPS
Serves: 4 Prep Time: 10 minutes Cooking Time: 3 hours
Container Equivalents (per serving): 1/2 YELLOW, 1/2 Teaspoon
Ingredients:
2 medium sweet potatoes, peeled, very thinly sliced
2 tsp. extra-virgin organic coconut oil (or olive oil), melted
1/4 tsp. sea salt (or Himalayan salt)
Directions
1. Preheat oven to 200 degrees
2. Line two large baking sheets with parchment paper.
3. Place sweet potatoes on baking sheets in a single layer.
4. Brush with oil; sprinkle with salt.
5. Bake for 2 to 3 hours, or until crisp.
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