Baked Zucchini Chips!
So excited to make these! Maybe with eggplant and apples too? Probably going to attempt them this weekend…but what is a mandoline slicer? Lol
So all you need is:
canola cooking spray
seasoned salt, or other seasoning(s) of your choice
Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning: use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up under-seasoning and add more later.)
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).
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