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Zucchini Crisps / Fat Bombs / Keto Cheese Chips
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A picture of Zucchini Crisps / Fat Bombs / Keto Cheese Chips.

Zucchini Crisps / Fat Bombs / Keto Cheese Chips

SpottedByD
SpottedByD @SpottedByD
NCR, PH

Zucchini Crisps / Fat Bombs / Keto Cheese Chips

SpottedByD
SpottedByD @SpottedByD
NCR, PH
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Ingredients

  • 1large (diameter) Zucchini
  • Cream Cheese
  • Cheddar
  • Parmesan
  • Butter
  • Pink Salt or Sea salt
  • Pepper (optional)
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Steps

  1. 1

    Slice zucchini into thin round chips. Pat down with a paper towel or tea towel and remove the excess moisture.

  2. 2

    In a non stick pan lay pieces of zuccini in rows- each with a bit of butter on top and bottom,

    A picture of step 2 of Zucchini Crisps / Fat Bombs / Keto Cheese Chips.
  3. 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.

    A picture of step 3 of Zucchini Crisps / Fat Bombs / Keto Cheese Chips.
  4. 4

    Heat mini oven to 220 degrees. Cook for 30 minutes or until golden.

  5. 5

    I kept an eye on it and turned down the temperature when it was starting to get some color.

  6. 6

    For crispier chips you can opt to remove the butter. I added butter to make it fat bombs. 😊

    A picture of step 6 of Zucchini Crisps / Fat Bombs / Keto Cheese Chips.
  7. 7

    Consume right away, as storing it loses the crisp.

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SpottedByD
SpottedByD @SpottedByD
on November 09, 2017 14:14
NCR, PH
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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Keywords

Chips Parmesan Cream Cheese Zucchini Pepper Butter Cheddar

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