Organic Guacamole with Zucchini Chips Recipe

Key Notes: Paleo, whole30, keto, gluten-free, low carb


If you love guacamole but still crave the crunch, this organic guac and chip recipe is for you!

Zucchinis crisp up in the oven into lovely chips that you can use to dip into the creamy avocado goodness.

Loaded with healthy fats and oils, it’ll be gone before you know it.

You can optionally add jalapeno or roasted poblano peppers for a spicy kick.

Make sure you use a mandolin to slice the zucchini chips so they all crisp up in the oven evenly.

Roasting them in the oven brings out their natural sweetness with a hint of smoke. Alternatively, you can dehydrate them in a food dehydrator.  

Using organic vegetables (especially thin skinned ones like zucchini which are usually on the “Dirty Dozen” list) ensure you’re not ingesting harmful pesticides, herbicides, or fungicides.

A single large zucchini can produce a lot of chips, so you can store the rest in an air-tight container in the fridge.

If they happen to soften, you can easily crisp them up in toaster oven again.

If you need to put away extra guac, make sure you seal with plastic wrap flush against the dip to prevent it from browning.

Organic Guacamole with Zucchini Chips Ingredients

Ingredients

  • 1 organic zucchini, thinly sliced to no more than ⅙ inch
  • Organic extra virgin olive oil
  • Salt and pepper to taste
  • 2 whole ripe avocados, diced
  • 1 medium sized organic tomato, diced (optional, avoid if nightshade intolerant)
  • 1 tablespoon chopped organic cilantro
  • 1 organic lime, juiced and zested
  • 1 organic jalapeno pepper or roasted organic poblano pepper, deseeded and diced (optional: avoid if nightshade intolerant)
  • ¼ organic red onion, diced (optional: avoid if allium intolerant)

  1. Preheat oven to 250 degrees Fahrenheit.
  2. In a bowl, toss zucchini slices in a drizzle of olive oil and season with salt and pepper.
  3. Line the zucchini slices on a baking tray/pan and bake for 1 – 1.5 hours until they are crispy. Remove from oven and drain on paper towel.
  4. Alternatively, you can dehydrate the chips in a food dehydrator for 6 – 8 hours.
  5. In the meantime, combine avocados, diced tomatoes (if using), lime juice and zest, chopped cilantro, diced peppers (if using), onion (if using), and salt and pepper to taste together in a bowl, gently mashing to the desired consistency.
By |October 16th, 2018|Recipe Ideas|4 Comments
  • Mary says:

    This looks fabulous. I like how you’re adding on the “intolerant” groups… trying to cover everyone, but still getting these great recipes out. Well done!

  • Sarah says:

    Yum! Can’t wait to make!

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