{NEW} Cheesy Zucchini Corn Chips
Just over here to brighten up your day with a FUN, and Tasty treat to make this week!
If you LOVE a good Corn Chip (occasionally) as we do, THESE ones are the BEST😍
They are made by a company called Jackson’s Honest (I find them at Whole Foods, or Trader Joe’s…but they SHOULD be available everywhere!)
Only ingredients: organic corn, organic coconut oil, sea salt. That’s it! 👍
How do they taste?
Seriously, amazing!!! Quite possibly the BEST corn chips ever! 🍅🌽🍅🌽 My kids LOVE these with homemade pico, salsa, and guacamole so much!
I feel so much better about these chips!
Have you tried them?
BTW, we have a DELICIOUS homemade BBQ sauce recipe on the website that is EXCELLENT for this recipe!
makes 6 servings
Ingredients:
- 3 medium, fresh crisp zucchini
- 1/2 cup grated mozzarella cheese
- 12 oz. organic corn tortilla chips
- 2 large eggs, room temperature
- 1/4 cup gluten-free flour of choice
- 1/2 cup homemade BBQ sauce
- 2 Tbsps freshly chopped chives, or parsley
- sea salt and freshly ground black pepper, to taste
Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
Thoroughly wash the zucchini and trim off the ends. Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
Set up three stations; in a small mixing bowl, beat the eggs with a touch of added salt and pepper.
On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
Place on your prepared baking sheet. Repeat until finished with all zucchini. 
Transfer the trays to your preheated oven and bake for about 20-25 minutes, flipping once during roasting.
Once the zucchini chips are done, remove from the oven. Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
Garnish with chopped chives, or parsley and enjoy.
❤Rachel 
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Cheesy Zucchini Corn Chips for a Fun and Tasty Treat! 
Ingredients
- 3 medium, fresh crisp zucchini
- 1/2 cup grated mozzarella cheese
- 12 oz. organic corn tortilla chips
- 2 large eggs, room temperature
- 1/4 cup gluten-free flour of choice
- 1/2 cup homemade BBQ sauce (https://cleanfoodcrush.com/easy-clean-homemade-bbq-sauce/)
- 2 Tbsps freshly chopped chives, or parsley
- sea salt and freshly ground black pepper, to taste
Instructions
- Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
- Thoroughly wash the zucchini and trim off the ends.
- Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
- Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
- Set up three stations; in a small mixing bowl, beat the eggs with a touch of added a salt and pepper.
- On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
- Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
- Place on your prepared baking sheet.
- Repeat until finished with all zucchini.
- Transfer the trays to your preheated oven and bake for abour 20-25 minutes, flipping once during roasting.
- Once the zucchini chips are done, remove from the oven.
- Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
- Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
- Garnish with chopped chives, or parsley and enjoy.
6.1.6 https://cleanfoodcrush.com/cheesy-zucchini-corn-chips/ © Copyright Clean Food Crush ® LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com
Cheesy Zucchini Corn Chips for a Fun and Tasty Treat!
Ingredients
- 3 medium, fresh crisp zucchini
- 1/2 cup grated mozzarella cheese
- 12 oz. organic corn tortilla chips
- 2 large eggs, room temperature
- 1/4 cup gluten-free flour of choice
- 1/2 cup homemade BBQ sauce (https://cleanfoodcrush.com/easy-clean-homemade-bbq-sauce/)
- 2 Tbsps freshly chopped chives, or parsley
- sea salt and freshly ground black pepper, to taste
Instructions
- Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
- Thoroughly wash the zucchini and trim off the ends.
- Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
- Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
- Set up three stations; in a small mixing bowl, beat the eggs with a touch of added a salt and pepper.
- On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
- Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
- Place on your prepared baking sheet.
- Repeat until finished with all zucchini.
- Transfer the trays to your preheated oven and bake for abour 20-25 minutes, flipping once during roasting.
- Once the zucchini chips are done, remove from the oven.
- Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
- Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
- Garnish with chopped chives, or parsley and enjoy.
6.1.6
https://cleanfoodcrush.com/cheesy-zucchini-corn-chips/ © Copyright Clean Food Crush ® LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com
{NEW} PB Chocolate Chip Blender Muffins 
makes 12 muffins
Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners. Place the oats and flours into your blender or food processor, and pulse until ground and combined.
While the blender is running, add in baking powder, baking soda, cinnamon and salt. Stop your blender and add in the peanut butter, eggs, milk, vanilla, yogurt, and honey. Continue to blend for a few seconds, just until everything starts to combine.
While the blender is paused, scrape down the blender sides with a spatula, then add in the sliced banana. Blend until incorporated and smooth.
Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups. Bake for 18-20 minutes, just until golden brown and a toothpick inserted comes out clean.
Meanwhile, in a small bowl add all the ingredients for your peanut butter drizzle. Stir until well combined. Once the muffins are ready, remove from the oven and allow to cool for a bit.
Spread the peanut butter drizzle over the muffins and serve. Store in the refrigerator for up to 5 days. (I like to toast mine before serving!)
Enjoy and remember to tag me @CleanFoodCrush in your creations! 
