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Baked Zucchini Chips with Shredded Coconut (Low Carb and Vegan)

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Level: Easy

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Description

These oven-baked zucchini chips are perfect as appetizers, side-dish or healthy snacks (especially on movie nights).

Ingredients

  • ½ cups Shredded Unsweetened Coconut Flakes
  • ¼ cups Coconut Milk, More If Needed
  • 1  Large Zucchini, Sliced Thin (A Mandoline Works Well)
  • Sea Salt And Pepper, To Taste

Preparation

Preheat oven to 365ºF (185ºC).

Place shredded coconut and milk in separate bowls. Take a slice of zucchini, dip it in milk and then in coconut (roll it a bit so the flakes would stick). Place each coated slice on a baking sheet. Sprinkle with salt and pepper.

Bake for about 15 minutes, then flip on the other side and cook for an additional 8–10 minutes. Keep an eye on them because they can get burned quite easily.

After baking, let cool in the tray then serve with your favorite dipping sauce.

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