These veggie chips take a little investment in time, but they are simple, healthy and very tasty – definitely worth the effort.
Here’s a tip: set a timer for every 30 minutes so you can check on their progress and flip them over as needed so they crisp up properly. Depending on how thick you slice them and how hydrated each zucchini is, some chips might be ready sooner than others.
- 3-4 washed zucchini, sliced about ⅛-inch thin
- 2-3 tbsp olive, almond or melted coconut oil
- Salt, pepper, and/or spices like rosemary and thyme, to taste
- Place the zucchini slices in a single layer on paper towel for about 20 minutes so they dry out a bit. Pat off any excess moisture, then place the slices in a large bowl. Toss with 2 tablespoons of oil and season with salt and pepper.
- Preheat the oven to 250 degrees. Lightly oil a baking sheet (or two, depending how many slices your zucchinis yield) or use cooking spray. Place the zucchini slices in a single layer on the sheets.
- Bake for 2 to 2½ hours, checking regularly to make sure they’re cooking evenly, until the chips are crisp.