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Zucchini Chips

by Robin Broadfoot featured in Baked Fruit & Veggie Chips 4 Ways

Ingredients

for 1 serving

  • 1 large zucchini
  • 2 tablespoons
    olive oil
  • ¼ teaspoon
    salt
  • ½ teaspoon
    pepper
  • ½ teaspoon
    garlic powder
    Calories 244
    Fat 27g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. Cut the zucchini into ⅛- to ¼-inch (3- to 6-mm) slices. Arrange on the baking sheet, ensuring the slices aren't overlapping, otherwise they won't dry out properly. Brush the slices with olive oil, then season with salt, pepper, and garlic powder. Flip the slices over and repeat.
  3. Bake for 25-35 minutes, flipping halfway, until golden brown. Let cool to room temperature. The zucchini will continue to get crispier as they cool.
  4. Enjoy!
 

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