I Cant Believe Its Zucchini Recipes

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CRISPY BAKED ZUCCHINI CHIPS RECIPE



Crispy Baked Zucchini Chips Recipe image

When you get a craving for something salty and crispy but you can't eat potato chips then look no further because oven-baked zucchini chips are a yummy treat. They are not only crispy and delicious but also so easy to make. They fit into many diet plans that almost everyone can eat.

Provided by Leigh Oskwarek

Categories     Snacks

Number Of Ingredients 3

2 medium-size Zucchini
½ Tbsp Olive Oil
Salt

Steps:

  • To prepare the squash for slicing, wash the zucchini and dry it off thoroughly with paper towels. Cut the ends off and now it's ready to be sliced.
  • Set your mandoline slicer at the thin setting
  • Hold one end of the zucchini in one hand and the other one on the slicer. Place the other end onto the slicer and run your squash in one direction over and over again until all of the zucchini is sliced.
  • Now it's time to place them on a baking sheet and bake them in the oven.
  • The first thing to do is to line a baking sheet with parchment paper.
  • Next take all of your zucchini pieces and line them up on the baking sheet in a uniform way to be sure not to overcrowd them so they will cook evenly. You may have to use 2 cookie sheets because they may not all fit on one sheet.
  • Gently brush olive oil over all the slices of zucchini
  • Lightly sprinkle with salt (coarse salt flakes work best)
  • Bake your chips at 225 degrees for 1 hour or until crispy. (NOTE: If you cut the chips thin, then 1 hours should be enough. If you cut them thicker or your oven is older they can take as many as 2 hours to cook).
  • About halfway through the baking, flip the chips over to ensure that they crisp on both sides.
  • When they have reached their desired crispness remove them from the oven, and take them off the sheet pan and cool them before eating. (Optional: Sprinkle again with salt)

Nutrition Facts : ServingSize 20 Chips, Calories 25 calories, Sugar 2 g, Sodium 6.3 mg, Fat 1.7 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 2.4 g, Fiber 0.8 g, Protein 0.9 g, Cholesterol 0 mg

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