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I’m a big snacker. I like to much throughout the day, like a grazing cow. I’m not much of a structured meal person unless it’s one meal per day (around 4:30 p.m.) it’s just the way I am and what my body likes. Snacking works for me because I get a little hungry, I eat a little bit, then continue with my work. I’ve never been much of a eat 3 meals a day type of person. Maybe 2 meals with snacking in between but that’s about it.

If you’re a snacker, a grazer like me then you’ll know that eating healthy snacks is one of the most challenging aspects of eating healthy. It’s easy to prepare a healthy meal when you decide to eat a meal but eating a snack on a work break or on the go can be much more difficult. Fruit works great but sometimes that’s even a challenge because you want to wash the fruit, and put it in ziploc bags to carry!

The easiest thing to grab is chips or crackers, something in a prewrapped package that’s typically crunchy.  Unfortunately there isn’t a huge selection of organic grab to go snacks still on the market. There are a lot of healthier, non-gmo alternatives and more organic snacks are becoming prevalent but a lot of the main snack brands may just be non-gmo.

These snack brands still add sugar, iodized salt, maybe a few preservatives and may not even use organic ingredients yet, or only partially.  The other day I actually saw a company that makes organic popcorn that’s ingredients were organic popcorn, organic olive oil and himalayan salt. I was quite impressed and bought some! that’s a company I will support. That’s still not too common though.

Enter these delicious salt and vinegar zucchini chips!

Zucchini Chips Recipe:

Ingredients You’ll Need:

Directions, Let’s Bake!

  1. First, slice the zucchini into thin slices to be able to bake (about 1/8 inch thick, also remove the two end pieces)
  2. Soak it in or spray the crisps with apple cider vinegar. You can add apple cider vinegar to a spray bottle and spray it on lightly, or soak if you love the vinegar taste.
  3. Sprinkle Himalayan salt on chips (I load my homemade chips with Himalayan salt!)
  4. Dehydrate or Bake. If you have a dehydrator that’s the best route because you don’t lose as much nutritional value in the end zucchini chip. Baking will cook more nutrients out but it’s still healthier than a traditioonal potato chip. Place in dehydrator at a temperature of about 130 degrees. Let these site for about 5 hours. Remove when they become crispy.  If you bake them, bake at 175 degrees fahrenheit for 30 minutes. You can check the crispiness from the dehydrator or oven and see if you like that or want it to bake longer.

After dehydrating or baking, enjoy the Zucchini chips! (you could also call them zucchini crisps to make them sound cooler than regular ole chips!) Enjoy!

How Do These Zucchini Chips Compare To Regular Potato Chips?

These Zucchini Chips contain over 80 minerals when Himalayan salt is used. Himalyan salt itself has 84 minerals! Zucchini is very rich in nutrients such as vitamin C, vitamin A, potassium, folate, fiber, magnesium, phosphorus, copper, omega 3 fats, niacin, zinc, vitamin B1, vitamin B6, vitamin B2, and calciuma! it also includes protein! It’s a good whole food that is low in calories and high in nutrients with a good range.

Potatoes contain some nutritional value but it’s mainly a starch based food that contains less nutritional value and less of a profile. Not only that but potatoes are on the dirty dozen list, one of the 12 foods that is sprayed with pesticides most. That means you get a lot less nutrients and are ingesting more pesticides with regular potato chips.

Switching to zucchini chips would be great for anyone looking to lose fat also. Zucchini is a healthy waistline food, friendly for digestive health as well a good appetite suppressant.