Posts Tagged 'zucchini'

salt and vinegar zucchini chips

Remember last week when I said I made some salt and vinegar zucchini chips?  Yeah, well, they’re all gone now.  Actually, they’ve been gone since last week.  And I made two batches.  

They really are that good.  Like my other recipes, they are easy and the prep work is minimal.

Salt and Vinegar Zucchini Chips

Note: I used my dehydrator for this recipe and they turned out perfectly.  I’m not sure if they would work the same in an oven, but I suppose you could try!  I would use the lowest heat setting possible and also put it on convection to get the air circulating (if that’s an option on your oven – it’s definitely not on mine haha).  I think that if you used an oven you would want to do these overnight or throughout the course of a day.  

Another note: This recipe made about 2.5 batches in my dehydrator, but I don’t think the measurements are very specific at all.  Just use equal parts water and vinegar and you should be good.

Several medium zucchinis or a couple very large zucchinis, thinly sliced (I used my best friend the mandolin and used the 1/8 inch setting)

3-4 cups white vinegar

3-4 cups water 

extra virgin olive oil (I’m sure any other oil would work as well) -roughly 2 tbsp??



After slicing zucchinis, put into large bowl and pour equal parts water and vinegar over until zucchinis are submerged.  Cover and put in refrigerator at least a few hours or overnight.  Drain zucchinis (do not rinse) and place on dehydrator trays (or baking sheets if using the oven).  Mist lightly with olive oil and sprinkle with salt.  Turn dehydrator on 135 degrees and let run for about 7 hours, or until zucchinis are crispy and the texture is to your liking.  

Please understand that these are salt and VINEGAR chips, so wherever you cook these will have a very strong vinegar smell.  I put my dehydrator in the garage or on the porch so it doesn’t knock us out when we walk in the house.  

Store these in an airtight container (they lay really well in a mason jar) and enjoy!


Let’s take a look at those nutritional stats:

According to, one small package (1.5 oz) of Lay’s salt and vinegar chips has 230 calories, 15 grams of fat, and 23 grams of carbs.

Using the dehydrated zucchini method, one serving has only 99 calories, 8 grams of fat (from the extra virgin olive oil), and only 8 grams of carbs (which are from the zucchini).

Um, yeah.  No further explanation is necessary.  I will probably be making many more batches of these zucchini chips throughout the summer!  I plan on trying a bbq flavor and possibly a garlic onion one as well.  I’ll be sure to let you know how those turn out.

much love,


so tell me…

Do you like the flavor of salt and vinegar?

What is your favorite chip? I love sunchips, and Pringles are also delicious (they are made in my hometown!) but not healthy.  Everything in moderation, right?


The cutest lasagna ever!

First, I want to thank you for your sweet comments and positive feedback about my first ever vlog.  I plan on doing another one this week!  Your comments made me laugh so hard because nearly every single one referred to my accent.  I swear to you that when I first watched the video, I said “Wow, I don’t really sound southern at all!”  Haha – guess I was wrong!  🙂

Now let’s move on to the main event – the cute lasagna.  What, you don’t think lasagna is a cute food?


Okay, so maybe it’s not a word that most people would use to describe this delicious carb and cheese fest.  However, you know what can make any food cute?  Make it in tiny little portions by using a muffin tin!  I saw a picture on pinterest (where else) that piqued my interest.


Obviously, I needed to do some work on the normal lasagna ingredients to make it lower in carbs and quite a bit healthier.  I opted to use zucchini instead of noodles, and it may have been the best decision ever.  I don’t think I’m going back to the noodly version (even Daniel agreed!).

Zucchini Lasagna Cups

1-2 medium zucchini thinly sliced

1 cup part skim ricotta cheese

1 cup low moisture part skim shredded mozzarella cheese

3 tbsp liquid egg whites (or one egg)

1/4 cup grated parmesan (optional)

your favorite pasta sauce – I used Classico Tomato Basil because it was what I had on hand, but next time I plan on using homemade – I think I used about 3/4 of a jar, but could’ve used only 1/2 the jar – I also added in one of my “life saving” basil cubes to the sauce

Preheat the oven to 350 degrees.

Start by spraying your muffin tins with cooking spray.

Combine ricotta with half of the mozzarella.  Season with garlic powder, Italian seasoning, salt, and pepper. 

Dot a little bit of sauce into the bottom of each tin.

Layer in 2-3 zucchini slices (I found that 3 worked best for me).

Top with a dollop of the cheese mixture.

Layer more zucchini slices, then top with remainder of sauce (about 1-2 tbsp per tin, depending on how saucy you like it).  Top with the other half of the shredded mozzarella. 

Bake at 350 (or is you have an oven like mine, set it on 225 and hope for the best) for 25 minutes.  Let cool, and then scoop out and enjoy! 

For some reason I can’t get my pictures to load, but I promise I’ll add them!  Plus, I don’t even have a picture of them after I plated…it was 9:45 by the time I got these out of the oven last night, and I quickly inhaled them (and burned my mouth).

Not only are these delicious, but they also have pretty outstanding nutritional stats, if I do say so myself.

1 serving (2 cups)

Calories – 182

Fat – 10

Carbs – 12

Protein – 15

Take into consideration that a normal serving of lasagna has 365 calories, 17 grams of fat, and 22 grams of carbs per serving.  To up the protein in this recipe, you could always add ground turkey or lean ground beef.  Try it out and let me know what you think!

So tell me…

What are some of your favorite food substitutions?


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