EASY OVEN-BAKED ZUCCHINI CHIPS

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 50 chips

This is a super fun recipe! My family loves these thin, crispy, and irresistible zucchini chips, even my picky eaters can’t stop munching. If you have a bounty of zucchini and is running out of idea on what to do with them, then these oven-baked zucchini chips is a great and fun way to use them up. All you need are three ingredients; zucchini, olive oil, and salt. The secret to success is to not over-season the zucchini slices, or they will be overly salty! So, begin with a little sprinkle of salt each. Anyway, you can always adjust and add more later if needed.

Beware, these zucchini chips are addicting! Good thing because they are way healthier than chips. Just don’t finish everything in a single sitting! LOL.

INGREDIENTS

• 2 tbsp olive oil
• 1 large zucchini
• Kosher salt

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 225 degrees F. With silicone baking mats or parchment paper, line two large baking sheets.

Step 2: On a mandolin, slice the zucchini. On a sheet of paper towels, place the zucchini slices. Top them with another paper towel and press to draw out the liquid.

Step 3: On the prepared baking sheet, tightly line up the slices of zucchini in an even layer, ensuring the slices are not overlapping.

Step 4: Pour the olive oil into a small bowl. Brush each zucchini slice with this using a pastry brush. Then, throughout the baking sheet, sprinkle just enough salt. Make sure not to over-season the zucchini slices.

Step 5: Place the baking sheet in the preheated oven and bake the zucchini slices for about 2 hours or so until they begin to brown.

Step 6: Remove from the oven when done and allow the zucchini chips to cool before serving. You can store these zucchini chips in an airtight container for up to 3 days.

NUTRITION INFORMATION:

Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G