Wow, where did the month of August go? The dog days of summer may be drawing to a close, but we still have some time left before the warm weather ultimately withdraws.
Lingering warm temps leave people craving lighter foods, and these baked Zucchini Chips make a great transitional snack item into the fall. Perhaps more prudent, they’re an easy, nutritive option for whatever you may have planned this Labor Day Weekend!
1 zucchini (preferably organic)
1 tsp olive oil
sea salt, to taste
1. Slice zucchini into thin rounds or cut with a mandolin slicer.
2. Toss with olive oil and a bit of sea salt.
Beets also make a delicious dried veggie snack. Not to mention how geometrically beautiful they look!
Note: Since beets are a little more dense than zucchini, you may need to use a little more olive oil to ensure that they get fully coated.
In other news, I know I have not blogged much as of late–but stay tuned because I will be doing my first *GIVEAWAY* soon for an amazing, all-natural vegan hair product. In other words, GET EXCITED!! And check back soon. (:
Have a great, labor-less weekend!