So last night we made the Zucchini chips from Autumns book Fixate. I not only used that recipe for the zucchini but I made the sweet potatoes version as well. (I love sweet potatoes/yams)

In my experience you will need to use a mandolin slicer but I would suggest the thicker cut than the thin. Jill and I used the thin and they just became too burnt and ended up being kind of bitter. The sweet potatoes cooked up well with the thin slice so I recommend that for the tuber version.

The recipe is easy to follow , here it is:

  • 2  large Zucchini sliced very thin
  • 1 Tbsp Olive oil
  • 1/2 tap salt
  1. Pre-heat the oven to 250 F
  2. Place zucchini slices in one layer between payer towels to draw out water
  3. Line two large baking sheets with parchment paper
  4. Place zucchini slices on baking sheet
  5. Brush or spray with olive oil
  6. Salt to taste
  7. Bake for 2 hours or until golden brown
  8. Allow to cool completely before eating

Now I followed the same MO for the sweet potato version and I think they taste better.

The 21 day fix daily container equivalents are 1 green and 1/2 tbsp for the zucchini, and 1/2 yellow for the sweet potato.

I’m sure there is a bit of practice involved here but I will not be making the Zucchini ones any time again soon. Please tell me your experience with this recipe , I would love to hear it.

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