Skip to main content

Low Carb Paleo Veggie Chips



Instead of potato chips, try these low-carb paleo veggie chips. They taste great and are good for you. Because they don't have gluten and are so tasty, they're the perfect snack or side dish for any event.

Ingredients:

  • 2 large zucchinis
  • 2 large carrots
  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

Instructions:

Turn on your oven and heat it up to 375F 190C

A mandoline or a sharp knife can be used to cut the zucchini, carrots, and sweet potatoes into thin rounds

Sprinkle the vegetable slices with black pepper, garlic powder, onion powder, olive oil, and sea salt in a large bowl

Make sure the coating is even

Spread the seasoned vegetable slices out in a single layer on a baking sheet lined with parchment paper

Make sure they don't touch each other

Put the chips in an oven that has already been heated up

Bake for 15 to 20 minutes, flipping them over halfway through, or until they are golden brown and crispy

Once you take the chips out of the oven, let them cool down for a while before you serve them

As a healthy snack, eat your paleo low-carb vegetable chips


Comments

Popular posts from this blog

35 Minute Vegetable Protein Pasta - VEGAN! FoodByMaria

This 35 Minute Vegetable Protein Pasta is a healthy vegan dish full of vegetables that taste great and plant-based protein. It's an easy and quick meal that works great on busy weeknights. Ingredients: 8 oz whole grain or gluten-free pasta 1 cup cherry tomatoes, halved 1 cup chopped bell peppers 1 cup sliced mushrooms 1 cup chopped spinach 1/2 cup chopped red onion 2 cloves garlic, minced 1 can 15 oz chickpeas, drained and rinsed 2 tbsp olive oil 1/4 cup vegetable broth 1/2 tsp dried oregano 1/2 tsp dried basil Salt and pepper to taste 2 tbsp nutritional yeast optional, for added flavor Fresh basil leaves for garnish Instructions: Cook pasta according to package instructions until al dente Drain and set aside In a large skillet, heat olive oil over medium heat Add garlic and red onion, saut until fragrant Add bell peppers, mushrooms, and c...

Blueberry Salad Dressing

This blueberry salad dressing is cool and doesn't have any oil in it. It gives your salad a burst of fruity flavor. Your salad is a delicious treat because it's just the right amount of sweet and sour. Ingredients: 1 cup fresh blueberries 1/4 cup balsamic vinegar 2 tablespoons maple syrup 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 4 cups mixed greens 1/2 cup sliced almonds 1/2 cup crumbled feta cheese 1/2 red onion, thinly sliced 1 cup cucumber, diced Instructions: In a blender, combine the fresh blueberries, balsamic vinegar, maple syrup, minced garlic, salt, and black pepper Blend until smooth In a large salad bowl, place the mixed greens, sliced almonds, crumbled feta cheese, thinly sliced red onion, and diced cucumber Pour the blueberry dressing over the salad ingredients Toss the salad gently to coat all the ingredients wi...

Pineapple Coconut Smoothie

This Pineapple Coconut Smoothie is a tropical delight that combines the sweet and tangy flavors of pineapple with the rich creaminess of coconut. It's a refreshing and healthy choice for breakfast or a snack. Ingredients: 1 cup frozen pineapple chunks 1/2 cup coconut milk 1/2 cup Greek yogurt 1 tablespoon honey 1/4 cup shredded coconut optional Ice cubes optional Instructions: Add frozen pineapple chunks, coconut milk, Greek yogurt, and honey to a blender If you prefer a thicker smoothie, you can also add ice cubes at this stage Blend until smooth and creamy If desired, sprinkle shredded coconut on top for added texture and flavor Pour the Pineapple Coconut Smoothie into a glass and enjoy!