Zucchini Chips

Its fun to have meals that are pretty close to "normal" - how I used to eat - but have them be healthy and on plan.  Last week I made slow cooker french dips.  The meat cooked all day in the crock pot until it was fork-shreddable.  John ate his on a hoagie roll with chips.  I had my meat on my plate with chips - zucchini  chips that is.

This was a fun way to get some veg in ...

I found this recipe on Pinterest - via Eve Anderson

Zucchini Chips
1 large zucchini (I also used a yellow squash too)
2 T EVOO
Sea Salt

Preheat oven to 225°.  If you have a convection cooking option use this as it bakes them more evenly but set the temp to 250°.  They'll be fine in a regular oven too, just might have to rotate the pan a few times.

Line a large jelly roll pan with parchment paper.

Slice your zucchini into rounds about the thickness of a quarter.  I used my Pampered Chef mandolin with the slicing blade set on the larger setting.  Wrap the slices in paper towels and press out the moisture.  Don't squish them, but press firmly.  The drier they are the faster they will cook.

Line up your rounds on the prepared sheet pan.  Notice I didn't use parchment paper in the picture.  A lot of my chips stuck to the pan.  I used it on my second batch and it was a much happier result!

Brush with EVOO and sprinkle with sea salt.  Be a little cautious with the salt as the flavor will intensify as the chips bake and shrink.

Bake for 2+ hours until they are browned and crisp.

Eat and enjoy