Zucchini Chips

In the mood for a savory, crispy snack? All you need is a zucchini! If you have never tried zucchini chips, this is something you have to try. And if you already have tried them, then you know these little things can be addicting! But unlike a greasy bag of chips, this snack can be consumed 100% guilt-free. By eating these you are actually doing something good for your body.

I'd like to thank my co-worker for getting me on the zucchini chip band wagon. She was handing out zucchinis from her overproducing garden and shared her favorite way to enjoy them...as chips! After that, I was hooked. Also, this isn't just a great trick for zucchini, get creative and try some eggplant, Portobello mushroom, or kale chips. The secret is to make sure the slices are really thin and that they get nice and crispy in the oven. For the kale you just need to pull the leaves from the stalk. So, give it a try...you just might like it!

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Zucchini Chips Recipe
vegan, gluten-free, plant-based, refined-sugar free
​Ingredients:

• 3 small zucchinis 
• 1 Tbsp olive oil
• 1/2 tsp salt

Instructions:

1. Heat oven to 400°F.
2. Cut zucchinis into very thin slices. The slicer blade of a food processor does this pretty quickly, but it is also easy enough to slice by hand or if you have a mandolin, this will be the perfect time to use it.
3. Add sliced zucchini to a bowl and mix with the olive oil and salt.
4. Line a baking tray with parchment paper and lay the zucchini slices on top in a single layer.
5. Bake for 20 min., flipping about half way. After flipping make sure to check and remove any that bake faster than the others so they don't burn.
6. Some may need a little additional time to get nice and crispy.