Baked Rosemary and Basil Zucchini Chips

How many times have you started on a bag of potato chips, promising yourself you will only eat the recommended serving size (ok maybe a little more) and before you know it the bottom of the bag contains only crumbs and your salty fingers searching for the last normal sized chip. Ok well this recipe will solve that guilty addiction. Baked rosemary and basil zucchini chips. Eat as many as you want–one zucchini, two zucchini, maybe even three. These crunchy morsels are packed with all the great vibes of potato chips but incomparable healthier for your bod. These flavorful chips will fool anyone into thinking you are a great cook. Easy prep, then throw them into the oven and out comes your new favorite snack.

Baked Rosemary and Basil Zucchini Chips4

Baked Rosemary and Basil Zucchini Chips2

5 Medium Zucchini’s
3 tbsp Olive Oil
2 1/2 tbsp Basil
3 tbsp Rosemary
1 1/2 tbsp Pepper
2 tbsp Sea Salt

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Check out Rue Daily for the directions.

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Emily Elyse Miller

Year Born: 1990
Location: Scottsdale, AZ // How many hours a day are you on the web? More than I should admit
Last cool project you worked on: A new dinner series called FoodbyColor
Coolest person you know personally:
I'm just waiting for one of my friends to get famous ;)

Best place to eat in your neighborhood: St. Anslem and Allswell
Top 3 Places: Chelsea Market (NYC), Flea Market St-Ouen de Clignancourt (Paris), & Camelback Mountain (Scottsdale, AZ)
Next destination: Copenhagen, Mexico City & Morocco
Best hotel/place you visited last year: The Royal Palms Resort & Spa (Scottsdale, AZ) & Paws Up (Montana) ?
Generation favorite: Social Media Blog: Instagram: @emilyelysem Twitter: @emilyelyse

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