Description
These Cheesy Pesto Chips are the perfect healthy alternative to traditional chips! Made with fresh zucchini and a creamy macadamia nut pesto, they’re baked to crispy perfection. This gluten-free, dairy-free snack is loaded with flavor and nutrients, making it a guilt-free treat for any time of the day.
Ingredients
Scale
- For the Pesto:
- 2 cups fresh basil leaves (loosely packed)
- 1 cup macadamia nuts (soaked for at least 2 hours)
- 3 tbsp extra-virgin olive oil
- 1 tbsp nutritional yeast
- 1 garlic clove
- ½ tsp sea salt
- For the Chips:
- 2 zucchinis, thinly sliced
Instructions
- Blend all pesto ingredients in a food processor until slightly chunky.
- Thinly slice zucchinis into rounds.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread a thin layer of pesto on each zucchini slice.
- Arrange slices in a single layer on the baking sheet.
- Bake for 10-15 minutes until golden and crispy.
- Let cool before serving.
Notes
- Use a mandoline slicer for even zucchini slices.
- Store in an airtight container for up to 3 days.
- For extra crispiness, broil for 2 minutes after baking.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Healthy, Vegan