Paleo Zucchini Chips

I wanted to post this recipe even though I am still tweaking it. The original recipe can be found here. These aren't quite crispy enough for my liking, so I am messing with the length of cook time/oven temperature. I'll update when I have it figured out!

What you need:

• 1 tablespoon coconut flour
• 1 cup almond milk or coconut milk
• 1/2 teaspoon sea salt
• 3/4 cup almond flour/meal
• 1/2 teaspoon pepper
• 1/2 tablespoon garlic powder
• 1/4 teaspoon onion powder
• 2 zucchini, cut 1/4" thick
• 1/4 cup shredded parmesan cheese (optional, depending on how paleo you are feeling!)

What you do:
1. Preheat oven to 425 degrees. Line baking sheet with parchment paper. *

milk mixture & "breading" mixture

2. Combine coconut flour and milk in a small bowl.
3. Combine almond flour/meal, salt, pepper, garlic powder, onion powder, and cheese (if using) in a bowl and stir with a whisk until evenly mixed.
 4. Dip zucchini slices in milk/coconut flour mixture and dredge in almond flour mixture. *
5. Put coated slices on baking sheet. Bake at 425 degrees for 25-30 minutes or until browned and crisp.

**Recipe Notes:
1. Lining the baking sheet with parchment paper helps prevent the chips from getting too done on the bottom. I used foil once and the chips stuck, peeling the breading off. Cooking spray on a baking sheet worked better than foil but not as good as the parchment paper.
2. Almond flour/meal has the tendency to clump very easily. If you find this happening, you can hold the chips and sprinkle the "breading" mixture on.

This batch has cheese in the breading mixture.

Keeping a food journal? Check out the nutritional facts: Paleo Zucchini Chips