Chips and dip – the classic snack duo – gets cleaned up! Pair these zucchini crisps with my Clean Eating Guacamole, High Fiber Bean Dip or Artichoke & Roasted Red Pepper Tapenade.
Prep Time: dry zucchini slices for 60 min. before baking.
Bake Time: 45 min.


2 zucchinis (medium)
Sea salt
Olive oil
1/2 cup nutritional yeast (I chose one from Bob’s Red Mill)
1 Tbsp paprika
2 tsp black pepper, ground



1.) Preheat oven to 250˚F.
2.) Thinly slice 2 zucchinis with a mandoline and spread evenly over a baking sheet lined with parchment.
3.) Season with sea salt (just a light sprinkle). Let them dry out for an hour. Then brush lightly with olive oil.
4.) Combine nutritional yeast, paprika and black pepper in a small bowl. Then transfer to a large, sealable plastic bag. Add the dried, oiled zucchini slices and toss them into the bag. Shake until the zucchini fritters are evenly coated.
5.) Return the zucchini slices to the parchment paper, laying them out evenly.
6.) Bake in the oven for 45 minutes or until they start browning.