Crispy, crunchy, salty……these zucchini rounds really satisfy!
First, start off with a few organic zucchini’s and slice them as thin as possible. I used my mandolin slicer to make sure each slice was uniform.
Lay them out flat on a cookie sheet lined with parchment paper or a teflex sheet.
Next, mix up the topping for them!
1/4 cup tahini
1/2 tsp. garlic powder
1/2 tsp sea salt
1 tbsp. honey
1/2 tbsp. coconut oil
Spread a thin layer over each zucchini slice.
Bake at 400* for 15-30 minutes. Depending on how thick you put the topping it may take longer to get crispy. If you have any of the topping leftover, use it as a dip for some carrots while you wait for your zucchini to bake!
These are best when served right away…..still warm, and the perfect cruchiness!!
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