Baked Zucchini Chips

Monday, April 22, 2013


1 zucchini
- canola cooking spray
- seasoned salt, or other seasoning(s) of your choice


Preheat oven to 225 degrees Fahrenheit. 

Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil.  Set aside.

Slice zucchini into thin medallions, about the thickness of a quarter.  (You can either use a knife & a very steady hand, or a mandoline slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray.  Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate.  These shrink considerably in the oven, and if you use too much it gets very concentrated.  It's better to end up under-seasoning and add more later.)

Place in preheated oven and bake 45 minutes.  Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking.  These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out.  One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).



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