Made with summer vegetables, these are like soft chips, roasted to perfection and super addictive but don’t worry, there’s no harm in eating your fill of them. They’re entirely healthy and family friendly, yippee! I make huge batches when there’s an abundance of summer squash and put them on salads, use in egg dishes (post cleanse of course), on gluten free pizza, as a french-fry-esque side dish, as a healthy snack. . . no matter how they’re used, they always disappear instantly!
5 small carrots
1 medium yellow squash
1 medium zucchini
2 tablespoons olive or coconut oil (or enough to cover everything)
2 teaspoons sea salt
1-2 teaspoons paprika
Preheat oven to 450.
Thinly slice all vegetables (no need to peel because we’re assuming you’re using organic/local vegetables!), both summer squashes are cut into rounds, but cut the carrots on the diagonal so they make long oval shapes rather than rounds.
Place on baking sheet and cover in oil, enough so you can cover both sides, mixing with your hands.
Sprinkle with the sea salt and paprika.
Bake in the oven for 30-40 minutes, depending on thickness and how soft or browned you want them.
Note: you can also slice them thinner and bake them twice to make crispy chips chips!
Let cool. . . if you can wait that long!