Baked Zucchini Chips

When you’re eating low carb food you quickly find that it’s kind of hard to come up with good snacks that won’t break your diet. Potato chips, candy, and ice cream is out of the question. So I’m trying out a couple of different things and read online that zucchini chips was a good alternative to regular potato chips (which I happen to love).

You Need:

  • 1 large zucchini (though my store only had tiny ones)
  • Pastry/basting brush
  • Olive oil
  • Salt and Pepper

I cut my zucchini by hand, so I took my time making sure the slices were thin and even (a couple ended up too thick, and they didn’t taste very good). Then I spread them out on a paper towel and used another one to get some of the water out of them. You want them to get crispy, after all.
Cover a cookie sheet in parchment paper and spread your zucchini slices out evenly. They can be close together as long as they don’t overlap. Use your pastry brush to cover the slices in a thin layer of olive oil. Don’t overdo it, though. I did, and even though my chips were still delicious they weren’t as crispy as I’d like them to be. Then you sprinkle a little bit of salt and pepper onto each slice.
Let them cook for 2+ hours on 225 degrees, checking on them towards the end. You want them to be crispy and golden. I thought they tasted better the darker they were, and the ones that were still fairly green I didn’t like much. Since mine had way too much olive oil on them I let them cool off on a paper towel before putting them in a bowl.
And enjoy! They have a very distinct flavor that I hadn’t anticipated, but really, really liked. It also made me eat only one chip at a time, making them last for a couple hours instead of a couple minutes (which is how I used to go through regular chips, haha). All in all it was a success, and I’m excited to try it again.


Cauliflower Au Gratin


  • 1 medium cauliflower
  • 8 ounces of mushrooms
  • 5 slices of bacon
  • About 1/2 a tablespoon of straight chicken base or bullion
  • 1/2 a cup of sour cream
  • 2 tablespoons minced garlic
  • Salt and pepper for seasoning
  • A couple handfuls of grated cheese

Cut the cauliflower into pieces, and chop up the bacon and mushrooms. Let the cauliflower boil until it’s well done (10-15 minutes) – I added some chicken bullion to the water for flavor. While it was boiling I fried up the bacon and mushrooms in a pan. When the cauliflower is done, strain out the water and use a paper towel to pat it dry.
Add the cauliflower to a pan and then mix together the sour cream, bullion, garlic, salt, and pepper in a bowl. Spread the mixture on top of the cauliflower, using a spoon. The next time I will definitely be adding more of this – it was delicious.
Top it all of with the mushrooms and bacon, and spread as much cheese as you want on top.
Bake it for 10-15 minuted on 440 degrees, and it will come out smelling amazing. I’m suddenly starting to realize that I actually like cauliflower (when it’s not plain). There are so many recipes to try out!
I served it with my ground sausage mix/sauce which, if you like sausage, goes really well along with any type of cauliflower. The last time we ate it with mashed cauliflower, but this was even better!

Twice Baked Cheddar Broccoli Potatoes

I found this recipe at and I just about started drooling just from looking at the pictures. I love baked potatoes! So I had to try it out for dinner today.


  • 6 medium to small potatoes (I used 4 bigger ones)
  • 1 1/2 cup shredded cheddar cheese (I used Mexican cheese)
  • 1/4 cup milk
  • 1 cup finely chopped broccoli florets
  • Salt & pepper to taste
  • Sour cream and butter for topping

Heat the oven to 400 degrees Fahrenheit, clean the potatoes and put them in the oven for 50 minutes, and chop up the broccoli while the potatoes are baking. After 50 minutes, take out the potatoes and cut them in half, long ways (they are hot, though!). Carefully scoop out the middle and put the skins on a baking sheet.

Put the potatoes in the bowl and mix in the rest of the ingredients. Mash it all up well before scooping everything back into the skins. Bake the potatoes for another 15 minutes and serve them with sour cream and butter. Or even bacon bits if you want to make it even more unhealthy (and delicious), hehe.

Oh my god, can you say “delicious”!? This was definitely a success, and we both loved it.

Roasted Red Potatoes with Smoked Paprika

I found this recipe on and just had to try it out.

– 6-8 large red potatoes, skin on
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 3 tablespoons olive oil
– 2 teaspoons chopped fresh chives
– big dash of kosher salt and fresh ground pepper

(I like my food spicy, so I added quite a bit more of the smoked paprika and the garlic powder.)

First preheat your oven to 425 degrees Fahrenheit. Cut up the potatoes into 1-2 inch pieces and add them to a bowl. Then mix the smoked paprika, garlic powder, chives, and olive oil – in another bowl.

Add the spice mix to the potatoes and make sure they are completely covered.

Then spread the potatoes evenly on a cookie sheet before putting them in the oven for about 30-35 minutes. Turn them over halfway through.

When they are done sprinkle with salt and pepper and enjoy!

Just a tip: The original recipe calls for fresh chives, but since I didn’t have any I just used dried ones. However, when these were roasted they ended up tasting somewhat burned. So if you do the same I would recommend not adding them until the potatoes are close to being done, or even just right before eating.