Eggplant and Zuchinni Chips

Some got a little "over-done" but still so tasty--they beat Lays, hands down.

I’m currently obsessed with these.  They make a fantastic evening snack or add a nice crunch to a salad.  They are extremely simple and easily adaptable.


  • 1 large zucchini and/or 1 large eggplant
  • coconut oil
  • salt
  • pepper
  • dried herbs of choice:  I like parsley, thyme, dill, rosemary
  • Preheat oven to 400 degrees F
  • lightly grease baking sheet with coconut oil
  • sprinkle salt, pepper, and herbs on oil
  • Slice the vegetables into thin rounds
  • lay flat on baking sheet
  • spread a light layer of coconut oil on each round
  • sprinkle with salt, pepper, and herbs
  • bake for 40 minutes, flipping the chips half way through
  • allow to cool and then chow down.
Happy Eating!

4 thoughts on “Eggplant and Zuchinni Chips

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