Baked Zucchini Chips
I have seen this recipe in a number of places on Pinterest, in magazines, and on Facebook.
I thought I'd try it out and see how we liked it.
I think it's a great veggie side. We all liked it and it took very little prep - perfect for the summer!
In addition to the zucchini, I tried this recipe with a squash that I had on hand.
Worked great for both.
I sliced up both vegetables rather thinly and laid them on a baking sheet with parchment paper.
Then I sprinkled them with Kosher salt and Italian seasonings.
You don't want to overseason because the vegetables shrink so you'd be biting into a lot of seasoning.
Then I baked them at 225* for 30 minutes, turned the sheet and baked another 30 minutes.
The longer you bake them, the crispier they get. Some recipes call for 45 minutes, turn, then another 45 minutes.
Double click to print as a 5x7 recipe card.