Zucchini Chips with Zesty Coconut Cream
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 medium zucchinis, sliced into thin slices
  • Oil spray
  • Himalayan pink salt or kosher salt
  • 1 can coconut cream
  • Juice of one lime
  • Zest of one lime
Instructions
  1. Preheat oven to 450 degrees F. Use the convection setting if you have it.
  2. Spray two cookie sheets with your cooking oil of choice. I prefer coconut oil.
  3. Arrange the zucchini slices in a single layer on the cookie sheets. Spray with oil and sprinkle lightly with salt.
  4. Roast the zucchini in preheated oven for 30-40 minutes, until just starting to turn golden.
  5. While the zucchini is roasting, make the sauce. Open the can of coconut cream and spoon off the thick cream. Add ½ tsp salt, the lime juice, and the lime zest. The sauce shouldn't be too thick: if you insert a spoon and pick it up, it should easily fall off. If it doesn't, add some of the liquid in the bottom of the can a bit at a time until correct consistency is reached.
  6. Remove zucchini chips from oven. Serve with sauce on the side or drizzle over the top.
Recipe by A Duck's Oven at https://aducksoven.com/recipes/zucchini-chips-with-zesty-coconut-cream/