Gluten Free| Low GI| Low Carb | Grain Free
|For the Chips|
|Zucchini||2 in number, medium sized||<20||Very Low|
|Parmesan Cheese||2 Tbsp.||0||Low|
|Parsley||2 Tsp., freshly chopped||<10||Negligible|
|Favourite Seasonings||1-2 Tsp., or as per taste||<10||Negligible|
|Salt, Pepper, Onion Powder and Garlic Powder||To taste for flavour||<10||Negligible|
|For the Hot Sauce|
|Apple Cider Vinegar||2 Tbsp.||0||Nil|
|Coconut Sugar or Honey||2 Tbsp. or 1 Tbsp.||<50||Low|
|Onion||1 Tbsp., minced||<10||Negligible|
|Basil||2 Tsp., freshly chopped||<10||Negligible|
|Red Pepper or flakes||3 Tbsp., crushed||0||Nil|
|Salt & Pepper||1 Tsp. as per taste||0||Nil|
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
- Preheat oven to 200º C and line a baking sheet with parchment paper.
- Cut the zucchini into round thin slices.
- Place the slices on to the baking sheet and grease with butter.
- In a bowl, combine the cheese, parsley, seasonings, onion powder, garlic powder, salt and pepper. Sprinkle a generous heap on all the slices.
- Bake for 25-30 minutes until cheese has melted and the zucchini slices have become crisp. Make sure to not burn them.
- While the chips are baking, prepare the hot sauce. Combine all the sauce ingredients in a blender and pureé.
- Transfer to a sauté pan and cook over medium heat for 3 to 5 minutes. Set aside into the refrigerator to cool.
- Once the chips are baked, set them cool slightly before eating.
- Serve with the hot sauce as a dipping sauce.