Zucchini chips are a great snack on the GAPS diet! For those who don’t know, only simple sugars are allowed on the GAPS diet. Tubers like potatoes, sweet potatoes, yucca and other complex carbohydrate vegetables are not allowed on the GAPS diet. I have really missed eating potato chips, or simply something to crunch on.
Zucchini chips to the rescue! These chips are delicious. You can season them to your liking or even try it with another squash like butternut or delicata.
- Peel and thinly slice (1/8 inch thick) 1-2 medium zucchini.
- Preheat oven to 425°.
- Melt butter in a saucer. Add salt, pepper and granulated onion so the flavor blends with the butter. Add the remaining ingredients. Use a brush to spread butter spice mixture on each zucchini slice.
- Spread slices on an oven sheet and bake for 14-15 minutes. Once they start to brown and become crisp, they are ready.
- *For a dryer chip, place in a dehydrator until the chips are completely dry.