Gluten Free| Low GI| Low Carb | Grain Free
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| 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 |
| Butter | For greasing | 0 | Nil |
| For the Hot Sauce | |||
| Tomatoes | 450g | <20 | Very Low |
| 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.
Method:
- 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.
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