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


Cooking Recipes.

Did y’all know that at cooking.com, when you order

$49 or more, the shipping is free! I ordered 4 cases

of 24 oz Ball Mason Jars, and NO Shipping 🙂 Wow !!

They came in perfect condition too. Check it out ❤

Summer Farro SaladCharred Corn and Avocado Salad with Tangy Green Goddess Dressing

Green and Yellow Bean Salad with Sweet White Corn and Tarragon Dijon VinaigretteCrisp and Creamy Green Bean Salad

Fresh Tomato Salad with BasilGrilled Zucchini with Fresh Mozzarella

Turketarian & A Beer Can Burger

Assembled & Grill Ready

Assembled & Grill Ready



My big sister, Chrisi, is a Turketarian, and I know she can dance too 🙂

She made these Bacon-Wrappped Turkey Burgers, then had the nerve

to send me pictures….and I’m almost 3 hours away from her! Rude! LOL

Anyway, they look awesome so I thought I’d share them with you.

She used ground turkey to make Beer Can Burger Bowls. Chrisi filled them

with sauteed Mushrooms, Zucchini, and Green Chili, leftover bacon, and wrapped them with

Bacon. She grilled them till they were cooked through, then topped them with Cheese.

They look super=delicious, but because I was too far away to taste them, I’ll just have

to convince you that she is a very good cook and I’m sure they were wonderful!

All Done

All Done



Zucchini Corn Pancakes
Adapted from King Arthur Flour

Yields: About 10 pancakes

4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).

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