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Michelle Bridges shows us a simple way to whip up light, irresistible homemade chips.
12 December 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
2 zucchini, cut into thick chips
2 parsnips, cut into thin chips
3 tablespoons finely grated parmesan
Coconut oil or olive oil cooking spray
Preheat the oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.
Place the zucchini, parsnip and parmesan in a bowl and season to taste. Spray lightly with cooking spray, then toss well to combine. Arrange on the prepared tray in a single layer.
Bake for 30 minutes or until cooked, crisp and golden. Serve warm.
Recipe from Food For Life by Michelle Bridges, published by Macmillan Australia, RRP $39.99.
Personal trainer, television personality and bestselling author Michelle Bridges is one of Australia’s most influential figures in health and fitness.
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