¼teaspoonany other seasoning that you like*to taste- see post for ideas.
Preheat Oven to 200F
Cut the zucchini into thin even slices using a sharp knife or mandolin.
In a mixing bowl, toss with olive oil, salt and other desired seasoning. Do not over salt- a little goes a long way.
Arrange in a single layer on a baking rack like this.
Bake for about one hour & fifteen minutes before turning the baking sheet and let continue for another hour and fifteen minutes. Let cool with the heat off in the oven and the chips will continue to crisp up. ( See post for alternative method ideas)
Serve once cool with dip or store in an airtight container in the fridge for a few days. If the moisture condense and the soften up you can always put them back in the toaster for a few minutes to crispy up.
This nutritional data is based on ¼ of the whole recipe. This recipe makes four servings
Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Sodium: 302mg | Fiber: 1g | Net Carbs: 4g | Fat Ratio per Serving: 45% | Protein Ratio per Serving: 20% | Carb Ratio per Serving: 40%
📋Baked Zucchini Chips Recipe https://castleinthemountains.com/baked-zucchini-chips-recipe/ June 5, 2020