We now enjoy vegetable chips when we crave something crunchy-salty and these zucchini chips hit the spot! They are so easy to make, especially using a mandolin slicer to thinly and evenly slice the chips.
(modification of original recipes from Autumn Calabrese and A Spicy Perspective)
- 2 large zucchini (bigger is better as the chips shrink), very thinly sliced (about 1/16 inch to 1/8 inch thick max)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin (optional)
Preheat oven to 225 degrees.
Place zucchini slices in a single layer between paper towels to dry them.
Line 2 large sheet pans with parchment paper. Place dried zucchini slices on the prepared pans. Brush the zucchini with oil and then sprinkle with salt and cumin (if using).
Bake for 1:45 to 2 hours (depending on the thickness of the slices), or until golden brown and crispy. Cool on paper towels; store in airtight container.
Nutritional Info/Serving: Calories 57, Fat 4 g, Protein 2 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving: 1 Green, 0.5 tsp