Baked Zucchini and Butternut Chips

These Baked Zucchini and Butternut Chips are a great way to use up extra vegetables and make a healthy, crunchy snack.

Cuisine: SNACK ATTACK
Cook Time: 45 – 60 minutes
Servings: 4

Ingredients

• 4 x zucchinis 
• 1 cup (280g) butternut, skin removed
• Cooking spray
• 2 Tbsp. olive oil
• 1 tsp. dried, mixed herbs
• Pinch of salt and pepper

Instructions

1. Pre-heat the oven to 100˚C  (you can do this in an air-fryer as well).
2. Spray the oven tray with cooking spray.
3. Slice the zucchinis and butternut with a vegetable peeler in thin slices and spread out on oven tray.
4. Drizzle with olive oil, stir the vegetables on the tray to ensure that all pieces have a bit of oil on.
5. Top with spices.
6. Bake for 30 – 45 minutes (or until browned), turning half way through the cook.
7. Let it cool down and serve.

TOP TIPS

• Lower heat for longer duration will prevent burning and crisp it up nicely.
• ½ cup is about 1 serving.
•  You can also use beetroot slices.