The anti potato chip

One thing I've been doing lately is using vegetables as an alternative for dishes that normally call for pasta. I love using broccoli slaw as a noodle substitute and thanks to Pinterest, I stumbled upon a recipe for zucchini chips! Not only do zucchini's make for a great side dish, but turning them in to chips can make an amazingly delicious snack.
I started by slicing the zucchini very thin with a mandoline. You can make them "naked" without breading (either way they taste great) but for this time around, I wanted to try breading them and still make them gluten free. For breading in this case, I took a few corn tortillas and processed them in my mini food prep processor. It wasn't the best alternative but after spreading the zucchini on some parchment paper and baking them in the oven at 400 degrees for about 15 minutes, they turned out delicious! Make sure to keep an eye on these puppies otherwise they can definitely burn which will not make for a happy tummy.
We've also made them on the grill and they turned out fabulous. Just make sure to keep the chips thin and coat them with a little olive oil spray. Breading or not, these anti potato chips will satisfy your craving for something salty and without the guilt!!