Zucchini Crisps / Fat Bombs / Keto Cheese Chips
SpottedByD @SpottedByD
Cooking Instructions
- 1
Slice zucchini into thin round chips. Pat down with a paper towel or tea towel and remove the excess moisture.
- 2
In a non stick pan lay pieces of zuccini in rows- each with a bit of butter on top and bottom,
- 3
Add cream cheese and cheddar (i used colby jack) in the center, then sprinkle parmesan cheese all over. Lightly salt and add pepper if you want.
- 4
Heat mini oven to 220 degrees. Cook for 30 minutes or until golden.
- 5
I kept an eye on it and turned down the temperature when it was starting to get some color.
- 6
For crispier chips you can opt to remove the butter. I added butter to make it fat bombs. 😊
- 7
Consume right away, as storing it loses the crisp.
A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩🍳 Cookpad@SpottedByD🎒 IG@SpottedByD
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