Dirt Cheap Paleo Snack

#‎Zucchini‬ ‪#‎Chips‬ ‪#‎PaleoSnacks‬ ‪#‎Paleo‬ ‪#‎EatRight‬ ‪#‎HealthySnacks‬ ‪#‎YUM‬ ‪#‎Budget101‬ ‪#‎DirtCheap‬



  • One Zucchini (The larger the better, to counter shrinkage)
  • Paleo friendly cooking spray
  • Salt & Pepper


  1. Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food
  2. processor, but depending on your slicer, it can end up a little too thin.
  3. Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105
  4. degrees centigrade.
  5. Spray your baking sheet with your paleo friendly cooking spray.
  6. Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively
  7. you could just toss it in some Coconut oil
  8. Bake for about 45 minutes to two hours, or until they get to the right level of
  9. crispiness for you.
  10. Eat within two to three hours.

And there you have it, rather yummy Paleo Zucchini chips.

the slices should be between 1/4 to 1/8th of an inch


Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |


1 (large) zucchini, cut into 1/8″ – 1/4″ slices
1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk


Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

NOTE: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.