Zucchini Nacho Chips

This nutritious take on a traditional snack is these Zucchini Nacho Chips. Garlic powder, cumin, and chili powder are added to thinly sliced zucchini before baking until crispy. Add your preferred nacho toppings to them for a tasty appetizer or snack that fits the Paleo diet.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup salsa
• 1/4 cup guacamole
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno, sliced optional
• 1/4 cup sliced black olives optional
• 1/4 cup sliced green onions optional

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss zucchini slices with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated

Arrange zucchini slices in a single layer on a baking sheet lined with parchment paper

Bake for 15-20 minutes, or until zucchini chips are crisp and golden brown, flipping halfway through

Remove from oven and let cool slightly

Top zucchini chips with salsa, guacamole, diced tomatoes, red onion, cilantro, jalapeno, black olives, and green onions

Serve immediately and enjoy!