Baked Zucchini Chips [Clean Eating]
Baked Zucchini Chips [Clean Eating]
Ingredients
- 10 zucchini evenly sliced around 1/2cm thick
- 5 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp smoked paprika optional
- ½ tsp ground cumin optional
Instructions
- Cut the zucchini into slices. (Using a mandolin makes it much easier and more consistent.)10 zucchini
- Arrange the zucchini slices in a single layer on paper towels.
- Set a baking sheet on top of the zucchinis slices and cover with more paper towels.
- Slightly press down on the baking sheet to help squeeze out some of the moisture.
- Preheat the oven to 110°C.
- Line several baking trays with baking paper. Olive oil should be lightly brushed onto the baking paper.5 tbsp olive oil
- Arrange the zucchini slices on the baking paper in a single layer.
- Place as many as possible on each baking tray.
- Then, brush the top of the zucchini lightly with olive oil. Season the zucchini slices with salt and pepper. You can also season with cumin and smoked paprika for extra flavour.1/4 tsp salt, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp pepper
- Bake for 1 1/2 – 2 hours, or until crisp and golden. If some zucchini chips are still flimsy or damp, remove the crisp chips and return the damp chips to the oven for a few minutes longer.
- Allow the zucchini chips to cool on a plate lined with paper towels to absorb any excess oil. Keep it in an airtight container.
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