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Baked Zucchini Chips

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For the Chips:

  • 2 large zucchinis, sliced thinly (about 1/8 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

Optional Toppings:

  • Grated Parmesan cheese
  • Chopped fresh herbs (such as parsley, basil, or dill)

Instructions

1. Preparing the Zucchini

  1. Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Slice the Zucchini: Using a mandoline slicer or a sharp knife, slice the zucchinis into thin, even rounds, approximately 1/8 inch thick. Consistent thickness ensures even baking and crispiness.
  3. Pat Dry: Place the zucchini slices on a clean kitchen towel or paper towels and gently pat dry to remove excess moisture. This step is crucial for achieving a crispy texture.

2. Seasoning the Chips

  1. Season the Zucchini: In a large mixing bowl, toss the zucchini slices with olive oil until evenly coated. Add the salt, black pepper, garlic powder, onion powder, and paprika. Mix well to ensure each slice is seasoned evenly.
  2. Arrange on Baking Sheets: Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap. Overlapping will result in uneven baking and soggy chips.

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