Crispy Crunchy Zucchini Rounds

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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7 thoughts on “Crispy Crunchy Zucchini Rounds

  1. These look so yummy! I was scared of what might be entailed in making them when I saw the picture. They looked deep-fried. I’m going to go make some right now!

  2. I think maybe I didn’t bake these long enough. I put them in for 32 minutes, but they weren’t crispy. I was quite pleased that one of my picky eaters dared try one. She didn’t like it, but I’m glad she tried!

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