A Healthy Crunch: Garlic Salted

Zucchini & Carrot Chips

       These chips were the perfect healthy snack to create on a rainy, lazy Sunday. First, I preheated the oven to 350 degrees Fahrenheit. Then, I washed & peeled the carrots, and used a sharp knife to thinly slice both the zucchini and carrots (using a mandoline slicer is recommended, but a knife is a sufficient second best). After placing an aluminum foil sheet on top of a flat cooking tray, I lightly coated the aluminum foil sheet with olive oil spray and placed the slices flat, side-by-side, on top. I then sprayed the vegetable slices with olive oil spray as well as sprinkled garlic salt on top to season them as I wished. When the oven was heated, I baked the slices for about 30 minutes, then flipped each one over and baked them again for about 45 minutes (checking on them periodically so they didn't burn). Note: If need be, keep them in the oven for a bit longer. The longer the slices are in the oven, the crunchier they will become. Cater the length of time that the chips are in the oven to your crunch/texture preference. 

       When the chips were crisp and to my liking, I took them out of the oven and let them cool for about five minutes. I then placed them in decorative finger-food dishes, and vuala - I was ready to satisfy a room full of friends!

       These chips are a brilliant base for any sort of flavor you wish to create. Don't be afraid to get funky with it; instead of shaking garlic salt on top, sprinkle on some cinnamon and sugar. Or refrain from seasoning the chips at all, and dip them in a homemade dressing or ketchup sauce instead. These snacks are a healthy alternative to anything fried, as all you're munching on are vegetables! How much healthier could a finger-food get? So give your cravings a "crunch" next time you want to snack by giving these veggie chips a try!