These ridiculously simple to prepare zucchini chips make a perfect gluten-free, dairy-free, Paleo-friendly snack or side dish. All you need is three basic ingredients, a mandolin/slicer/knife, an oven, and patience.
Ingredients
1 zucchini (courgette) per serving
Olive oil
Salt to taste
Method
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Preheat oven to 100C and line one or more baking trays (depending on the number of zucchinis you are cooking) with baking paper.
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Wash (not peel) the zucchini, chop off and discard the ends, then thinly slice using a mandolin/slicer/knife. (If using a knife and good old fashioned elbow grease, make sure you keep the slices approximate the same size so that they cook evenly.)
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Lay zucchini slices in a single layer between two kitchen paper towels and pat dry to remove moisture.
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Transfer zucchini slices to baking tray(s) in a single layer to ensure even cooking.
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Drizzle/brush with olive oil and sprinkle with salt.
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Bake for two hours or until golden and crisp. (My oven is temperamental so mine didn't cook evenly ~ but I imagine in a fan-forced oven they would cook far more evenly and quicker!).
[Recipe by Franciska - inspired by countless veggie chips recipes!]