Zucchini Chips

When you plant zucchini and get SO MUCH CROP, try this delicious recipe.

Cut a zucchini into thin slices and toss in
1 Tbsp olive oil
sea salt
pepper

Sprinkle with paprika
Bake at 450°F for 25 to 30 minutes.

Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

http://www.paleoforever.com/awesome-paleo-zucchini-chips-r…/
Thanks to Budget101 for this recipe.

Crunchy Chickpea Snacks

Tasty, crunchy, spicy, healthy - works for me.  Love it when I have little helping hands to make them and also enjoy them later. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

Another healthy snack the kids love is Granola from page 19 Tastes & Treasures cookbook.

Crunchy Chickpeas

Ingredients:

2 (15-ounce) cans chickpeas, also known as garbanzo beans
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Directions:

Heat the oven to 400°F and arrange a rack in the middle.

Thoroughly drain and rinse (about 3 cups) the chickpeas. Spread on kitchen towel and rub to remove outer skin. You may need to hand rub them to remove all the skins.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. Store in tightly covered container or plastic bag to keep fresh.