Zucchini Chips

I’ve made baked carrot chips many times and we always love them, so I’ve been planning to make chips out of other veggies for a while. I finally tried zucchini last night. I will definitely make these again but with a few adjustments. I could have made the slices thinner, which would have made them crispier. I also should have dried the slices more before I added the olive oil. I will try using a lower oven temperature and a longer baking time also, and I will update this post if the results are better. They were not as crunchy as I would have liked, but the flavor was very good.

Here is the recipe:

Ingredients:

• 3-4 medium zucchini
• 2 tbsp olive oil
• ½ tsp Italian seasoning

Directions:

1. Preheat oven to 350 degrees.
2. Slice zucchini as thinly as possible.
3. Pat the slices dry.
4. Place in large bowl and add olive oil and seasoning. Coat evenly.
5. Arrange slices in single layer on large baking sheet.
6. Bake for 30-45 minutes, depending on thickness of slices. Check frequently to prevent burning.