Crunchy Vegetable crisps – the healthy way

13 Jun

Snacking on a bag of crunchy and crispy potato chips is probably the loophole to many people’s healthy journeys. Its also one of the most unnecessarily fatty food with so much oil that it literally makes those potatoes seem like a completely different ingredient, and thats not to mention the tonne of extra flavouring colours sugar and salt that have been added to purposefully lure our taste buds to take “just one more crisp” until we reach the end of the bag.

Its time to say no to crisps. To put things in our bodies that we will enjoy JUST AS MUCH except for that horrible bloated and greasy feeling after.

Crispy. Check. Full of flavour. Check. Good for your body. Check. I introduce to you my zuchinni and egg plant VEGGIE CRISPS! And yes they were a 5 minuet spontaneous recipe which was very sucessful, youll probably have the ingredients at home to make it RIGHT NOW!

Ingredients:
1 large zuchinni
1 large egg plant
2 teaspoons olive oil
Himalayan salt

Chop the egg plants in thin strips and zucchini in circles. (Get creative with chopping, cut in the way which you will possibly enjoy more just make sure they are the same thickness/size) – make each piece around 1-2mm thick

Drizzle 2 teaspoons olive oil and a pinch of himalayan salt and spread on a baking sheet. Keep in oven for 35 minuets on high heat. Keep checking and flip the vegetables half way.

RECIPE IDEA:
You can sinply munch on these little peices of heaven or get a little more creative by drizzling some “dressing” to boost that flavour.

Ingredients:
Crispy veggies
Cooked spinach (1/2 cup)
1/2 chopped tomato
1 tablespoon tahini
1/2 lemon (juice)

Place the cooked spinach on the base of your plate followed by the vegetables and tomato, drizzle with the tahini and lemon. Add a pinch of himalayan salt and enjoy this mini “salad”

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