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EASY OVEN-BAKED ZUCCHINI CHIPS

Check out the EASY OVEN-BAKED ZUCCHINI CHIPS calories and how many carbs in EASY OVEN-BAKED ZUCCHINI CHIPS. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Appetizers

Appetizers
 
Serving size: 2 ounces
Recipe category: Appetizers
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 140 (7% DV)
Fat: 14g (22% DV)
Carbohydrates: 3g (1% DV)
Protein: 1g (2% DV)
Ingredients:  Makes 2 servings (4 ounces)
6  ounces
 
2  tablespoons
 
1  pinch
 

Tip: Click on the ingredient links to learn the nutritional information for all the EASY OVEN-BAKED ZUCCHINI CHIPS ingredients. The serving size for any ingredient in EASY OVEN-BAKED ZUCCHINI CHIPS may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
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