Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Serving size: 1/8 of entire recipe, or about 12 zucchini chips
INGREDIENTS
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- 2 medium Zucchini
- 1 tbsp Olive oil (or avocado oil)
- 1/2 tsp Sea salt (or a seasoned salt for extra flavor – I used truffle salt*!)
INSTRUCTIONS
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Preheat oven to 200 degrees F (93 degrees C).
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Use a mandolin to slice zucchini into 1/8 in (.3 cm) thick slices.
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Add olive oil and toss to coat the zucchini slices thoroughly. Sprinkle lightly with salt (you need less than you may think – the slices will shrink during baking, making the flavor more intense). Toss to coat again.
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Place cookie baking racks on top of two cookie sheets, then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It’s fine if they touch, but make sure they don’t overlap.
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Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are golden and just starting to get crispy. Allow them to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
NUTRITION INFORMATION PER SERVING
Calories: 23 | Fat: 2g | Total Carbs: 2g | Net Carbs: 1g | Fiber: 1g | Sugar: 1g | Protein: 1g