Zucchini Chips

Zucchini Chips

Two different recipes below

It won't really matter which recipe you do because the chips will turn out the same. Unless you're me. Then the chips turn out nothing like their counterpart photos. The photo above is a picture of my chips. The photos below in each recipe description is the chips created from each recipe.

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Recipe from Sandy's Kitchen

Ingredients:

1 1/2 cups before cooked - confirmed by Nutrition Support (3 Greens)

1 teaspoon olive oil (1 Healthy Fat)

1/8 tsp sea salt (1/4 Condiment)

Directions:

Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.

Servings: 1 1/2 cups or 3 greens, 1 healthy fat and 1/4 Condiment

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Recipe from Table for Two

Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours

INGREDIENTS:

1 large zucchini

2 tbsp. olive oil

Kosher salt

INSTRUCTIONS:

1. Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
3. 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.
4. 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.
5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
6. 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.
7. Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
8. Let cool before removing and serving.
9. Keep in an airtight container for no more than 3 days.