Looking for a delicious potato chip alternative? Wait until you try these oven roasted zucchini chips. Easy and delicious, these chips are also healthy.
Ingredients
1medium zucchiniabout 1 lb; makes about 80
1tablespoonextra virgin olive oil
¼teaspoonsalt
⅛teaspoononion powder
⅛teaspoongarlic powder
Instructions
Preheat the oven to 225°F and line 2 baking sheets with parchment paper.
Using a mandoline slicer, slice the zucchini chips very thinly. On a slicer with three thickness settings, use the second.
Lay the slices out in a single layer on paper towels and place another paper towel layer on top of them. Put a baking sheet over them for 10 minutes to help remove some of the moisture, resulting in a crispier chip.
Lightly brush the parchment paper with oil, then line the zucchini slices in a single layer on the baking sheets, and lightly brush the tops with oil.
Season evenly with the salt, garlic powder and onion powder.
Bake for 1-1½ hours, until the chips are crispy, rotating halfway through. Allow the chips to rest for 5 minutes before eating.