Veggie Chips

We had so much fun making these & they were so simple, easy & cheap to create, easily a weekly dish. 

We made potato, zucchini & broccoli chips using only salt, pepper, chilli & coconut oil.
Start by slicing your zucchini & potatoes thinly- I use a Nicer Dicer- and place each in a bowl with 1 tbsp of melted coconut oil & a flavouring of your choice. I had a chilli flavour by adding chilli flakes & then salt & pepper to the other. I did the same with broccoli florets but only added some dukkah as flavouring. 
When using salt go for the less processed brands such as pink hymalayan rock salt. 

Bake in a preheated oven at 180 degrees for 5 minutes & then turn down to 100 degrees celsius. 
Make sure the door is then left adjar. 

These veggies come out crunchy & tasty. Much less saturated fats & oils. Lower in calories & much more beneficial as a snack. The broccoli was a surprise success, and came out dried, crispy & delicious.

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