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Crispy Zucchini Chips ChrisTomMeg from the Medifast Forums Ingredients: 1 1/2 cups before cooked - confirmed by Nutrition Support (3 Greens) 1 teaspoon olive oil (1 Healthy Fat) 1/8 tsp sea salt (1/4 Condiment) Directions: Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning…

The Recipe Criticfrom The Recipe Critic

Crispy Parmesan Garlic Chicken with Zucchini

use egg wash instead of 4T of butter, mix 1T of butter with 1T of olive oil for both other instances

Frugal Living Momfrom Frugal Living Mom

Crispy Cucumber Chips

Salt & Vinegar cucumber chips!!! 1 and ½ large cucumber peeled and sliced thin (about 4 cups), 1 tspn apple cider vinegar, ¼ teaspoon salt. Whisk vinegar and salt, add cucumbers and toss until coated. Arrange slices on dehydrator trays Dehydrate on 135 degrees for 4 hours or oven on low

4 medium zucchini, cut into 1/4-inch slices 1 tablespoon olive oil 1/2 to 1 teaspoon minced garlic 1 can (14-1/2 ounces) Italian diced tomatoes, undrained 1 teaspoon seasoned salt 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, seasoned salt, and pepper. Simmer, uncovered, for 9 to 10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese.

Running to the Kitchenfrom Running to the Kitchen

Crispy baked butternut squash chips

Crispy Baked Butternut Squash Chips from Running to the Kitchen. I usually only use sweet potatoes in a similar fashion but decided to give this a try.