I LOVE zucchini! And, I normally toss them in a skillet with some olive oil and simmer with salt and parmesan cheese.
But, the look of these zucchini chips and the simplicity in the recipe and instructions urged me to share them with you! *If you’ve never had zucchini chips, then you’re in for a treat and you’ll never eat regular chips again!
Don’t they look scrumptious?!
tablefortwo
tablefortwo
Here is what you’ll need:
- 1 large zucchini
- 2 tablespoons olive oil
- Kosher salt
Prep time: 10 min
Cook time: 2 hours
Serves: 50+ zucchini chips
Directions:
#1) Preheat oven 225 degrees / line 2 large cookie sheets with parchment paper (or the like)
#2) Slice your zucchini on a Mandolin (I used the #2 setting on mine)
#3) Place zucchini slices on a paper towel and cover with another layer of paper towels. Press out some of the moisture for quicker cooking.
#4) Line up the slices on your cookie sheets, side by side. Be careful to not overlap.
#5) Brush on your olive oil across the zucchini slices.
#6) Sprinkle Kosher salt over the slices. NOTE: Do not over season; you can always add more salt later.
#7) Bake for 2 hours or until brown and crispy.
#8) Let cool before removing or serving.
#9) Store in airtight container – but no more than for 3 days.
tablefortwo
**I personally like to add parmesan cheese, too but that’s just because I LOVE cheese!
For another great recipe, click here!
HT TableForTwo
