Quick & Easy Oven-Baked Zucchini Chips

Quick & Easy Oven-Baked Zucchini Chips – Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

 

Servings: 50 chips

INGREDIENTS

  • 1 large zucchini
  • 2 tablespoon olive oil
  • Kosher salt

 

INSTRUCTIONS

  1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
  2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
  3. 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 it’ll cook a bit faster.
  4. 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.
  5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
  6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
  7. Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
  8. Let cool before removing and serving.
  9. Keep in an airtight container for no more than 3 days.

RECIPE NOTES

How to store: Keep zucchini chips in an airtight container at room temperature for no more than 3 days.

 

 

 

Source: tablefortwoblog.com

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