If you love potato chips, your world is about to be rocked! These zucchini chips are addictively good… but you don’t have to regret eating the entire bag 🙂


  • 2 large zucchini, very thinly sliced
  • 1 Tbsp. Olive oil
  • Sea salt


  1. Preheat oven to 225°
  2.  Please zucchini slices on paper towels to draw out the liquid
  3. Place on greased cookie sheet and brush with oil, sprinkle salt on top.
  4. Bake for 1 to 2 hours or until golden brown and crispy (it will depend on how thin you sliced your zucchini)

Recipe from the FIXATE cookbook (found HERE)

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