Makes About 3 Cups of Chips

Prep Time: 1-2 Hours

These are easy to make, but don't skip a step!

If mess them up, you'll miss out on the crispiness that satisfies your chip cravings! Following the directions is important here.

The key is making sure your zucchini is completely dry before it goes into the oven.

Be sure to salt and blot with paper towels really well before baking.

A mandolin slicer will make the best chips, so if you have one, now’s the time to break it out!

Variations: The garlic chili flavor is amazing, but since zucchini is pretty versatile, you can use any seasoning blend you want.

Another way to ramp up the flavor is to swap the olive oil for leftover bacon grease if you have any — just melt the bacon grease in the microwave to make it easy to brush on the chips.

Ingredients

1 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes

3 zucchini

2 tablespoons olive oil

Salt, to taste

Instructions

• Preheat oven to 200 degrees F.

• Mix the garlic powder and red pepper flakes in small bowl. Spread out a layer of paper towels on a clean surface.

• Slice the zucchini using a mandolin slicer or very sharp knife as thin as you can get them. If using a knife, try your best to slice them as evenly as possible.

• Lay the zucchini on the paper towels. Sprinkle lightly with salt. Let stand for about 10 minutes, and then cover with another layer of paper towels. Press as much water out as you can.

• Transfer the slices to a parchment lined baking sheet and brush with the oil. Sprinkle with the seasoning blend.

• Bake until golden brown and crisp. This can take anywhere from 1-2 hours depending on your oven and the size of your zucchini. Check often to see if they are browned.

• Remove from oven, sprinkle with salt, and allow to cool completely before serving.