Low carb, Keto friendly parmesan. Baked Zucchini Chips – easy to make, tasty and low calorie, healthier alternative to regular potato chips.
Oven-Baked Zucchini Chips

INGREDIENTS
- 2 medium zucchini — sliced into rounds (4-5 mm thickness)
- 1/4 cup olive oil
- 2/3 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp salt
- black pepper to taste — optional
INSTRUCTIONS
- Preheat oven to 375 F.
- Spray a rimmed baking sheet (you may need 2 baking sheet with cooking spray (I use olive oil spray).
- In a bowl combine the olive oil, salt, pepper, paprika and garlic powder. Add the zucchini and toss to coat.
- Line the zucchini over the baking sheet and sprinkle with parmesan on top.
- Bake for 15-17 minutes, until the top is golden.
Celery with Nut Butter

Light, crunchy celery makes a fiber-rich base for protein-packed nut butter. Enjoy 2 stalks with 1 tablespoon of your favorite peanut butter (or other nut butter!)
Healthy Low Carb Egg Snack

- Peel the eggs and slice in half lengthwise.
- Remove the yolks and place them in a bowl along with the mayo, mustard, salt, and pepper.
- Spoon the filling into each egg white and finish with garnishes.
Honeydew Melon

Honeydew makes a light, refreshing summer snack. Eat up to one cup (cubed) at a time!
Low Carb Baked Beet Chips

Ingredients
- 1 beet, thinly sliced (beetroot)
- 2 tsp olive oil or coconut oil (melted)
- 1 tbsp nutritional yeast
- 1 tsp garlic, minced
- 1⁄2 tsp chili powder (or make your own chili garlic paste, and use less or more depending on desired spice level)
Directions
- Preheat oven to 375 F (190 C).
- Thinly slice the beet.
- Toss slices in olive oil.
- Stir in other ingredients until fairly evenly coated.
- Bake for 20 minutes, flipping them over halfway through.
- Make sure they’re crispy but not burned!
Roasted Pistachios

Pistachios are intensely flavorful and incredibly healthy. You won’t need too many to satisfy your hunger, but enjoy up to 1/4 cup at a time!
Low Carb Sweet Potato Sticks

Ingredients
- 2 lbs sweet potatoes peeled and cut into 1/2-inch thick sticks* (cut really long sticks in half)
- 1 Tbsp cornstarch
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika (can use sweet or smoked)
- 1/2 tsp garlic powder
- 2 1/2 Tbsp olive oil
Instructions
- Heat oven and prepare baking sheets: Set oven racks in upper and lower third of the oven and preheat oven to 400 degrees. Grease two 18 by 13-inch baking sheets with non-stick cooking spray, set aside.
- In a small mixing bowl whisk together cornstarch, salt, pepper, paprika and garlic powder.
- Place sliced sweet potatoes in a large mixing bowl.
- Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat.
- Divide sweet potatoes among the two baking sheets then spread out evenly.
- Bake in preheated oven 15 minutes, then remove from oven and turn fries.
- Return to oven (preferably on opposite rack the were on prior) and bake until until fries are golden brown in spots, about 10 minutes longer.
- Serve warm with a dipping sauce if desired. If you’d like you can also garnish with a little minced parsley for a pop of green color.
Popcorn

Enjoy two cups air-popped popcorn with 1/4 teaspoon sea salt and a sprinkle of black pepper for a snack that hits the spot every time. Or, try Skinny Popcorn, which comes in individual bags with only 100 calories per serving. Now that’s delish!
Keto Cheese Chips

- Preheat the oven to 400°F (200°C)
- Shred 1 cup of your favorite cheese and line a baking sheet with parchment paper
- Spoon tablespoon-size mounds of cheese onto the parchment paper, spacing them out evenly
- Bake for 5-7 minutes or until golden brown and crispy
- Let cool for a minute or two and then remove from the baking sheet
Spicy Roasted Chickpeas

- Preheat the oven to 400°F (200°C)
- Rinse and drain 1 can of chickpeas and pat dry with a paper towel
- Toss the chickpeas with 1 tablespoon of olive oil and 1 teaspoon of chili powder
- Spread the chickpeas out in a single layer on a baking sheet
- Bake for 20-25 minutes or until crispy and golden brown
Low Carb Chocolate Peanut Butter Fat Bombs

- Melt 1/2 cup of coconut oil and 1/2 cup of peanut butter in a microwave-safe bowl
- Stir in 1/4 cup of cocoa powder and 1 tablespoon of vanilla extract
- Pour the mixture into a silicone candy mold or mini muffin tin
- Freeze for at least 1 hour or until firm
- Pop out of the mold and store in the freezer until ready to eat