Friday, July 31, 2015

CHIPS !!! Yes They are Delicious AND Healthy !

Next time you have a craving for something crunchy and salty that’s dipped into something cold and creamy, try these chips made from zucchini!!! They’re seasoned and baked until crisp with spices that you can choose to make them sweet or spicy !
Then they get dunked into a cool, tangy yogurt dip, which provides the protein to make this snack completely balanced. For crispy chips, you need to cut your zucchini very thin. This is where a mandoline slicer comes into play. If you don’t have one, no worries, a very sharp chef’s knife will work.
Zucchini serves as a good source of vitamin C. A water-soluble antioxidant, vitamin C dissolves in your body fluids and protects your cells from free radicals.
Zucchini also provides you with lutein and zeaxanthin, two phytonutrients that belong to the carotenoid family, which is the same nutrient family that includes beta-carotene, a source of vitamin A. Lutein and zeaxanthin promote healthy eyesight. They filter light rays as they enter your eye, helping to ensure that harmful rays can't damage your eye tissues.
Zucchini is effective for weight management due to its healthy combination of high fiber and moisture content and a low calorie content.It controls your appetite by filling you up with water and fiber. Thus, you can have larger servings of zucchini and still keep your caloric intake low.The high dietary fiber enables you to shed extra pounds as it helps to burn more calories than you consume.
Zucchini is a rich source of antioxidants, Vitamin A and C and dietary fiber, you can effectively lose weight by consuming it without depriving your body of vital nutrients.



SaraBurda's photo.





Zucchini Chips
Makes 2 generous servings
Ingredients
1 zucchini
¼ teaspoon chili powder
¼ teaspoon smoked paprika
pinch cayenne pepper
pinch sea salt
1 tablespoon virgin coconut oil, melted
½ cup plain nonfat Greek yogurt
juice and zest of 1 lime
Instructions
Preheat oven to 225 degrees. Line two sheet pans with parchment paper.
Slice the zucchini on a mandoline or very thinly with a chef’s knife.
Mix the spices and melted coconut oil in a large bowl. Add the vegetable slices and toss to coat. Place the vegetable slices on the sheet pans in rows, next to each other but not overlapping.
Bake for one hour.
After an hour, if the zucchini looks lightly golden, remove from oven.
Let cool.
Meanwhile, combine the Greek yogurt, lime juice and zest in a bowl. Place in the refrigerator until vegetables are cool.
Serve vegetables with dip. Leftovers will keep for a few days in a sealed container.
Nutrition facts (per serving): calories 74, total fat 7 g, carbs 21 g, fiber 3 g, protein 8 g

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