Zucchini. Chips. Two words I NEVER thought I would be using in the same sentence. Potato chips? Yep, all day long. Zucchini chips? Eh, not so sure about that. I’ve never really been a big fan of zucchini mainly because I didn’t really know how to prepare and eat it. That is until I came across zucchini chips on Pinterest. It has pretty much been life changing.
Go ahead and preheat your oven to 230.
First, you’re gonna want to slice your zucchini rather thin and all as close to the same width as possible. Then you want to lay them on parchment paper or aluminum foil, but do be sure you spray the foil with cooking spray. Don’t be like me and think that if you spray cooking spray over the top of the zucchini it will cover for the foil as well. If you do that, you will get chips completely stuck to your foil and you will be unable to enjoy their deliciousness. That will make you angry. And hungry.
So, lay your zucchini slices on a greased foil sheet or parchment paper, and then dust the top of them with cooking spray. You can then sprinkle with salt or season salt. I did some of both and while the regular salt ones are tasty, the season salt gives it an extra little oomph. And you know we could all use an extra little oomph in our lives…so go for the season salt people. Just do it.
Set them in the oven which you should have preheated to 230 degrees and set a timer for one hour. After an hour, start checking them every ten minutes until they are crispy and no longer soft. Slide off the tray and get you a plate full of veggies in the form of healthy chips.
You can thank me (and Pinterest) later.
Here’s the ingredients you need:
- 2 Medium Zucchini
- Cooking Spray
- Season salt (optional)