Baked zucchini chips make a healthy, vegetarian, gluten free snack! Baking zucchini low and slow makes for perfectly crisp and crunchy chips. These are great for a low calorie snack and are perfect for dipping. Try them out at your next get together or at-home movie night!
Makes 2 serving
Nutritional value per serving: Calories 102 , Carbohydrates 9g, Protein 4g, Fat 7g
2 medium zucchini, washed & thinly sliced
1 tbsp coconut oil
Sea salt & pepper, to taste
Preheat oven to 235F
Use a mandoline or slice zucchini into even thin slices. Place the slices on top of a paper towel and cover with more paper towel. Press down to release as much moisture as you can. This will give you a much crispier texture!
Once the majority of the moisture is removed, place the slices in a medium bowl and toss with oil, salt and pepper. Toss to coat.
Line a baking sheet (I used two to fit all the slices) with parchment paper and place the slices side by side without overlapping.
Place the tray in the preheated oven and bake for 1.5-2 hours. Remove from oven and let cool. Serve with a healthy dip such as hummus or guacamole or enjoy just on their own! Keep leftovers in the fridge in an airtight container.