Zucchini Chips

I previously shared a recipe for apple chips with you. Today I’m proposing a chips variation but with zucchini – an easy, different, and fun way to use vegetables. Plus, they turn out delicious.

Approximate Nutritional Content: (entire recipe)

• Calories: 140 kcal.

• Grams of protein: 4 gr. equals 1/2 protein portion

• Grams of fat: 10 gr. equals 2 fats

• Grams of carbohydrates: 10 gr. equals 1/2 grain portion

Note: nutritional information may vary according to the quantity and type of ingredients used.

Ingredients:

• 1 large zucchini

• 2 tablespoons olive oil

• salt to taste

Preparation:

• Preheat oven to 225 degrees. Place parchment paper on two baking sheets.

• Slice the zucchini thinly. Preferably use a mandoline.

• Place the zucchini pieces on a paper towel and press to remove excess water.

• Put the zucchini on the baking sheets (in lines one next to the other).

• In a small deep plate, place the oil and use a kitchen brush to coat the zucchini with oil.

• Sprinkle the zucchini with salt to taste.

• Bake for 2 hours or until well browned and crispy.

• Remove from oven and let cool before removing from the baking sheet.

Note: they stay fresh for no more than 3 days.

ENJOY!