Crispy, salty baked vegetable snacks! A healthy option when you have the craving for chips, right? I haven’t had very good luck with this type of recipe but the picture on this one looked enticing, so I figured, “Why not try again?”
1 large or 2 medium-ish zucchini
2 T olive oil
Preheat oven to 225 degrees F. (Yes, two hundred twenty-five!) Line 2 baking sheets with parchment paper. Slice the zucchini on a mandolin. (I don’t have a mandolin, so I sliced as thin as I could with a sharp knife)
Using a pastry brush, brush olive oil on the zucchini and sprinkle very lightly with salt.
I had the same problem as I usually do with zucchini, which is they got too brown before they got crispy. They shrunk up a lot, and that concentrated the “zucchini” flavor, which gave them a bitter, almost sour taste. My first reaction when I tasted them was “ewww”. But I have to admit once I got over the initial reaction to the flavor, I found myself nibbling on a few more. They weren’t horrible. But I can’t imagine a scenario when I would say, “Gee, I feel like snacking on some of those zucchini chips!”