Zucchini Bikini Chips

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

3 large zucchinis

Kosher salt

Optional seasonings: Parmesan cheese and/or favorite spices (i.e. smoky paprika and cumin)

Directions

Preheat convection oven to 275˚F. Line multiple baking sheets with parchment paper and set aside. Cut zucchini into thin slices using a knife or a mandolin.

Lay zucchini slices in a single layer on the lined baking sheets. Do not let them overlap, but the ends can touch. Then, take a batch of layered paper towels and press the tops of the slices to drain off some of the moisture (this will help them to crisp up in the oven).

Mist the tops with oil spray and lightly sprinkle on salt. Add additional seasonings, if preferred. I love adding grated Parmesan cheese… or a combo of smoky paprika and cumin.

Place in warm oven for about 1 hour, 15 minutes until they’re browned and crispy. (If some stragglers are still soft, place them back in the oven until they brown and crisp up).

Nutrition

• Calories: 15 kcal
• Sodium: 10 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g