Easy Oven-Baked Zucchini Chips

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Zucchini, large

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on tablefortwoblog.com

Description

Ingredients

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

Directions

• Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17 baking sheets) with silicon baking mats or parchment paper.
• Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
• After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so itll cook a bit faster.
• Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
• In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
• Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, its better to use less salt initially because the slices will shrink; so if you over-season, itll be way too salty! You can always add more later.
• Bake for 2+ hours until they start to brown and arent soggy and are crisp.
• Let cool before removing and serving.
• Keep in an airtight container for no more than 3 days.