Garden Veggie Chips aren’t just great for dipping—they’re a versatile snack! Enjoy them on their own for a quick bite at work or as a healthy addition to your child’s lunchbox. You can even crush them into small pieces to sprinkle over a salad or power bowl, adding extra crunch and a burst of flavor.
To get that crunchy chip texture, we use almond flour in this recipe. Almond flour is a great gluten-free alternative to use instead of wheat flour when baking. To optimize the crispiness of your chip, let your Garden Veggie Chips cool for more than the suggested 15 minutes.
Pair one of these Paleo dips with your Garden Veggie Chips for the ultimate nutritious snack!
TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Garden Veggie Chips
- Recipe by: The Paleo Diet Team
- Serves: 4
- Meal: Snack
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
1 zucchini, sliced and roasted
1 yellow squash, sliced and roasted
1 1/2 cups finely ground almond flour (AIP – substitute with coconut flour)
3 tbsp sesame seeds (AIP - omit)
1/2 tsp cumin (AIP - omit)
1/8 tsp smoked paprika (AIP – omit)
1/2 tsp onion powder
1 large egg (AIP – substitute with just the yolk)
2 tbsp olive oil
1 tbsp freshly squeezed lime juice
1 tsp lime zest
Directions
Preheat oven to 350°F. Place roasted zucchini and squash in a blender and blend down.
Combine almond flour, zucchini, squash, cumin, smoked paprika, sesame seeds, and onion powder into a food processor. Pulse two to three times.
Add egg, olive oil, lime juice, and lime zest into the food processor. Pulse until well incorporated and dough has formed. It will be sticky.
Put dough in between two pieces of parchment paper and roll about ⅛-inch thick. The thinner you roll, the crispier the chips will be.
Pull off the top layer of parchment paper and cut dough into triangles with a pizza cutter. Place triangles with parchment paper onto a baking sheet.
Bake on center rack until golden brown and crispy, about 10 to 12 minutes.
Let chips cool for 15 minutes.
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