Baked Zucchini Chips

Are you looking for a new way to use up your abundance of summer zucchini?! Bored of spiralizing, grilling or fritterizing (not sure this is even a word) zucchini? Baking thin slices of zucchini yields a flavorful and crunchy summertime snack! I love baking or dehydrating veggies and fruit this time of year, so many fun things, so little time.

This easy peasy crispy snack is a perfect addition to lunches for adults or little hands, especially with Back to School going on. It feels like it keeps creeping up earlier and earlier each year, is it just me?!  I have a feeling most parents are probably not too upset about this lol! The best part about making your own chips is that you don’t have to worry about questionable ingredients often found in processed, store-bought versions. Major score! Are you feeling a little more adventurous? Try adding your favorite spices into the mix such as chili powder or smoked paprika and try serving them up at your next party with your favorite dip, I love Guacamole my Red Pepper Dip or Paleo Hummus.

Sure you can buy zucchini chips at the store, but this way let’s you control the ingredients and is a much healthier way to get your snack on! When you cook these at a low temperature for a few hours, something magical happens! But, don’t forget to slice them thin so they can crisp up nicely & don’t crowd them on your pan, this is key! I had a blast creating this recipe with my friends over at Vitacost, head over there to SNAG THE RECIPE!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Starkist Selects E.V.O.O. Tuscan Luncheon

Tracking Pixel This is a sponsored post on behalf of StarKist Selects E.V.O.O. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

I was excited to be able to attend a Tuscan inspired luncheon put on by StarKist Selects E.V.O.O. here in Roseville California last week. I’ve never traveled to Italy, but almost had the chance to on my way back from Israel a few months ago. Unfortunately, we ran out of time, so next up on my bucket list is an Italian get-away for sure! I’ve heard that the landscape and climate are very similar to Northern California, so I’m sure I would feel right at home.

My husband’s late grandmother immigrated from Italy in the 1940’s, and since we met I’ve been intrigued by the food and the culture. We’ve made a few of her recipes and boy oh boy was she a good cook! Mediterranean cooking uses lots of olive oil and healthy fats which I’m a fan of! I also have a huge fascination with olives and olive oil, that’s why I was happy to find out that StarKist came out with a line of their wild caught tuna and salmon packed in extra virgin olive oil called StarKist Selects E.V.O.O. I love that the olive oil makes the tuna really tender-not dry, and adds a rich flavor that I love.

It’s also a great healthy portable option when I’m on the go, especially when I’m doing a Whole30! The real food ingredients are amazing too! The StarKist Selects E.V.O.O. Wild-Caught Pink Salmon and Yellowfin Tuna only contain tuna/salmon, EVOO and sea salt. I also love that it ups my intake of healthy fats and I don’t have to drain it, I can just enjoy it right out of the package! I tend to be a bit clumsy and spill food on almost everything, not having to deal with the extra juices makes me a happy camper!

There were some lovey dishes served at the luncheon incorporating the StarKist Selects E.V.O.O. Tuna and Salmon. My favorites had to be the Pineapple and Tri-Colored Vegetable Noodle Salad and the Tuna Bruschetta. Both dishes were so flavorful and very light and refreshing, great for lunch or brunch.

I’m looking to recreate these beautiful dishes soon, they’re perfect no-cook summer meal options. You can find the easy recipe for the Pineapple and Tri-Colored Vegetable Noodle Salad HERE by East End Taste. and the Tuna Bruschetta HERE by Coco and Dash. I would use Sweet Potato Toast to make the bruschetta paleo friendly and use almond cheese in place of the mozzarella. You could also serve the bruschetta over a salad to keep it light.

I’m looking forward to making lots of dishes this summer where I don’t have to turn on the oven and heat up the house. I’m planning on creating my own Tuscan themed lunch with StarKist Selects E.V.O.O. Wild-Caught Tuna and Salmon soon for family and friends. We have lots of olive trees in my neighborhood so I’m going to trim some branches off the trees and use them to decorate the tables. I also want to re-create the cute Italian Soda bar they had at the luncheon along with some fresh colorful tuna and salmon salads.

This is a sponsored post on behalf of StarKist Selects E.V.O.O..