Crunchy Baked Zucchini Chips

Ever get a taste for something crunchy and salty? Believe me, I get those cravings too!

I have just the healthy alternative so you'll never be tempted to reach for a bag of greasy potato chips again! These are super quick to prep and uses the oven as a dehydrator like we did with the strawberries last month.

Plus, what else are you going to do with ALL of those zucchinis from your garden this year?

Crunchy Baked Zucchini Chips

INGREDIENTS:

4 medium organic zucchini
Salt
Pepper
Paprika
4 tablespoons extra virgin olive oil

DIRECTIONS:

1. Preheat oven to 250ºF.

2. Wash, dry and thinly slice zucchini with a mandolin or knife, about 1/8” thick.

3. Spread zucchini slices out on a parchment paper-lined baking sheet.

4. Drizzle or spray with olive oil and sprinkle desired topping on top. (be careful not to use too much)

5. Bake 1 1/2 hours, making sure to check on them every 10 minutes after the first hour.

6. Serve immediately after removing from oven for maximum crunchiness, they tend to get softer after cooling. Chips can be reheated.

Zucchinis are so flavorful and contains significant quantities of potassium, folate, and vitamin A! Pop these in the oven on Friday night and you have the perfect crunch craving buster to enjoy on movie night!

Yours in health,

Danette

P.S. If you liked this recipe, please share it with your friends and I always enjoy reading your comments below.