Zucchini Chips (Fixate Cookbook)

These turned out to be just perfect!  And when you can get away with serving your kids “chips” for dinner, it’s a win-win!  Keep an eye on these while you’re cooking, if they’re cut too thin they can crisp up quickly.  I tried turning the temp up a bit to cook them quicker and they did ok, but cooking low and slow is ideal.

Zucchini Chips

Ingredients: 
2 large zucchini, sliced thinly with mandolin slicer or paring knife (be careful!)
3-4 tsp EVOO
Sea salt to taste

Instructions: 
Preheat oven to 225*.  Slice zucchini thin.  Pat dry with paper towel.  Drizzle lightly with oil,  Bake on parchment lined cookie sheets for 1-2 hours depending on crispness of chips.  May cook at 275* for 1 hour but continue to watch to make sure they don’t burn.  Sprinkle with sea salt.  Enjoy!
We loved this with our Sloppy Joe Stuffed Sweet Potatoes!