See a way to make zucchini chips in the oven OR dehydrator, with simply 3 components! This healthy baked zucchini chips recipe is so clean! Low carb, keto, gf, and paleo, too.
Do you already know how to make zucchini chips but? I’m excited to percentage this healthy baked zucchini chips recipe, as it’s completely a breeze to make. you may make those zucchini chips inside the oven, or even make dehydrated zucchini chips if you have a dehydrator. I’ve carried out both variations and that they each turn out first-rate!
Zucchini season is one of the only reasons that I don’t thoughts summer time coming to an cease. they're probably my all-time preferred vegetable. and that i understand a lot of you're with me on that one. i'm hoping you’re as excited to discover ways to make zucchini chips as i am to share them with you!
INGREDIENTS
- 2 medium Zucchini
- 1 tbsp Olive oil (or avocado oil)
- 1/2 tsp Sea salt (or a seasoned salt for extra flavor - I used truffle salt*!)
INSTRUCTIONS
- Preheat oven to 200 degrees F (93 degrees C).
- Use a mandolin to slice zucchini into 1/8 in (.3 cm) thick slices.
- Add olive oil and toss to coat the zucchini slices thoroughly. Sprinkle lightly with salt (you need less than you may think - the slices will shrink during baking, making the flavor more intense). Toss to coat again.
- Place cookie baking racks on top of two cookie sheets, then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It's fine if they touch, but make sure they don't overlap.
- Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are golden and just starting to get crispy. Allow them to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
Based On The Recipe From : https://www.wholesomeyum.com/recipes/how-to-make-baked-zucchini-chips/
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