We (The Sisters and our parents) just returned from a very fun family vacation to the Riviera Maya, a beautiful strip of coastline on the gulf of Mexico. In an effort to keep up with the May Fitness Challenge, "Get Movin" May, we made sure to get a few hours of cardio in during our vacation by playing tennis, snorkeling, going to the resort gym, swimming, and walking. Unfortunately, it was much harder to fit in healthy meals! But now that we are home, it's time to get back to our regular eating and fitness routines... and in an effort to "detox" from vacation, we all resolved to eat clean for a while.
Sisters do tennis
Sisters do snorkeling
As part of my own personal resolution to eat clean, I am trying to eat a lot more vegetables. I love pita chips and hummus, but pita chips (although better for you than a potato chip!) are not the healthiest snack option. I have seen a lot of recipes for zucchini chips on Pinterest. Since zucchini is a vegetable and currently in-season, I decided to try and make some low-calorie zucchini chips.
Baked Zucchini Chips
- 1 zucchini
- canola cooking spray
- seasoned salt, or other seasoning of your choice. I used sea salt and paprika.
- Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper and spray with canola oil. Set aside.
- Slice zucchini into thin medallions, about the thickness of a quarter (You can either use a mandolin slicer, or a knife and a steady hand)
- Lay out slices on baking sheet, and spray tops with additional cooking spray. Sprinkle with your choice of seasonings. I used paprika and a little sea salt. (FYI- the slices shrink significantly, so don't overuse seasoning. You can always add more later if it wasn't enough).
- Place in preheated oven and bake 45 minutes.
- Remove baking sheet from oven and flip chips.
- Bake an additional 45-50 minutes, until chips are browned and crisped to your liking.
- Enjoy (these are best within a few hours of baking)!