Cheesy Chips and Hot Sauce

non-veg non-veg Gluten Free| Low GILow 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
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.


  • 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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