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