Zucchini Chips with Zesty Coconut Cream

Zucchini Chips with Zesty Coconut Cream

Chips are a perfect way to serve a high water content vegetable like zucchini and the zesty coconut cream goes great on anything, but is an especially nice compliment to these vegetable chips.


– 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

Preheat oven to 450 degrees F. Use the convection setting if you have it.

Spray two cookie sheets with your cooking oil of choice. I prefer coconut oil.

Arrange the zucchini slices in a single layer on the cookie sheets. Spray with oil and sprinkle lightly with salt.

Roast the zucchini in preheated oven for 30-40 minutes, until just starting to turn golden.

While the zucchini is roasting, make the sauce. Open the can of coconut cream and spoon off the thick cream. Add 1/2 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.

Remove zucchini chips from oven. Serve with sauce on the side or drizzle over the top.