Ingredients:
- Organic zucchini
- Organic oil (choose a neutral oil like canola oil)
Directions:
- Preheat the oven to 250 degrees Fahrenheit.
- Rinse the zucchini to make sure it’s dirt-free.
- After the zucchini is rinsed and clean, slice very thinly into small, circular rounds. If you own one, a mandolin slicer is a great tool for making even, thin slices. Whether a mandolin slicer or a knife is used, please be very careful cutting the zucchini so thinly!
- Place one piece of aluminum foil over a cookie sheet. (You may need two cookie sheets.)
- Gently oil the foil. If you have an oil mister, please use that. If not, place a little oil on a paper towel and gently wipe it over the foil.
- Layer the zucchini slices in a single layer on the foil. Their edges can be touching, but do not overlap the zucchini.
- Cook for 60 minutes, rotating the baking sheets half-way through. Chips should be a light golden-brown color when done.
Tip: These chips are naked, but feel free to season with black pepper, garlic powder, chili powder, cayenne pepper, ginger powder, or any dried herbs. Try as is for a very low-calorie snack, or dip into hummus.
Storage: Be sure to store in an air-tight container!
Nutrition
Nutritional Information: (per ¼ c. serving) 14 calories, 0.3 g fat, 0 g saturated fat, 0 mg cholesterol, 2.7 mg sodium, 2.4 g carbohydrates, 0.9 g fiber, 2.7 g sugar, 1 g protein
Zucchini
As a type of summer squash, zucchini is rich in vitamin C, molybdenum, vitamin B6, manganese, vitamin B2, potassium,
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