It is that time of year when zucchini is in abundance...in fact yesterday was "Leave a Zucchini on Your Neighbor's Doorstop" day. Ha Ha! Love it! Our garden zucchini is doing well so I picked a few before they became huge monsters and made these chips. Low carb, low calories and really not bad at all. I would eat them again! And another great way to use up some of those zucchini people are leaving on your doorstep.
zucchini
olive oil
sea salt
Slice the zucchini very thin by hand or with a mandoline. Put a piece of parchment paper on a cooky sheet. Spread the zucchini rounds on the paper, not overlapping. Sprinkle with a small amount of olive oil and sprinkle with sea salt. Cook at 200 in the oven for 3 hours or until crisp.
zucchini
olive oil
sea salt
Slice the zucchini very thin by hand or with a mandoline. Put a piece of parchment paper on a cooky sheet. Spread the zucchini rounds on the paper, not overlapping. Sprinkle with a small amount of olive oil and sprinkle with sea salt. Cook at 200 in the oven for 3 hours or until crisp.
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