Serves 1 – 2
Preparation time: 10 minutes
Cook time: 35 minutes
1 large zucchini
½ cup almond meal
2 TBSP coconut flour
1 TBSP Italian herbs
1 TSP Himalayan pink salt
1 TSP thyme
1 TSP garlic powder
1 TSP chilli powder
½ TBSP extra virgin coconut oil
Preheat your oven at 190 degrees Celsius.
Line the oven with greaseproof paper and lightly coat with ¼ TBSP coconut oil.
Wash and cut the zucchini into chip strips. Crack and whisk the egg and in a separate bowl combine all the dry ingredients together.
Coat the chips in the egg and then the dry mix, bake in the oven.
After the chips have baked for 15 minutes coat them with the remaining coconut oil. Turn the chips over and cook for another 15 – 20 minutes.