One of my favorite snacks lately has been these zucchini chips. I normally make mine at work in the microwave, but this baked version is just as good. It just takes a little bit of time. I like to pair this with some plain Greek yogurt with some ranch dressing powder mixed in. Such a yummy snack and only 1 pp 1/3 c of the dip. I love it!
BAKED ZUCCHINI CHIPS
Source: Table for Two
1 large zucchini
olive oil spray
Preheat oven to 225 degrees.
Using a mandolin, thinly slice the zucchini. Remove the excess moisture from the zucchini by placing on a paper towel and placing another paper towel on top. Place the zucchini on a baking sheet that has been lined with parchment paper. Spray with olive oil spray and sprinkle with salt.
Bake in oven for approximately 2 hours, or until the chips are golden brown. Allow to cool on a baking sheet. These can be stored in an air tight container for up to 3 days.
These are so easy! The hardest part is havig the patience not to open the oven to check on them! I did switch my baking sheets halfway through to help them to bake more evenly.