Yummy Non-Chips

Apple Chips
Zucchini chips
Cucumber chips
Parsnip Chips
Sweet Potato Chips
Butternut Squash chips
Eggplant Chips
  1. Zucchini Chips
    Slice 1 zucchini thinly. Toss slices with 4 tablespoons olive oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder.  400 for 30 minutes. Flip halfway.

  2. Sweet Potato Chips
    Slice 1 sweet potato thinly. Toss with 4 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon thyme. Bake at 400 for 30 minutes.

  3. Eggplant Chips
    Slice 4 Japanese eggplants into 1/2 “ rounds. Leave skins on.  Toss with 1/2 cup olive oil, 1 teaspoon garlic powder and 1 teaspoon paprika. Salt and pepper to taste. Bake for 25-30 minutes at 350.

  4. Butternut Squash Chips
    Slice 1 butternut squash into 1/8 “ slices. Drop into boiling water for 2 minutes.  Drain thoroughly. Brush slices with olive oil sprinkle with salt and parmesan cheese. Bake at 375 for 15-20 min.

  5. Parsnip Chips
    Peel outer layer of 3 Parsnips. With peeler, peel long strips from each parsnip. Toss with 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 325 for 25 minutes. Flip halfway.

  6. Apple Chips
    2 Apples. Cooking spray. 1 teaspoon cinnamon. Bake at 350 for 30 minutes.

  7. Uncooked Cucumber Chips or Carrots
    Slice 1 cucumber or 1 large carrot into thin slices. 

Try these healthy and oh so delish non-chips. Perfect for the Super Bowl, after school or work snacks, evenings or weekend watching movies or sports or next to the rocker, reading your favorite novel.

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Eat, Read and Dream. Order for the holidays!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

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