Zucchini Chips

So, as I mentioned earlier, I've been trying a few tasty, but healthy recipes as of late. Sitting around keeping off your foot has some advantages, namely spending countless hours on the internet searching out some super awesome recipes to try.

I found this next recipe while perusing Pinterest the most addicting website ever. It led to me to another website, which I've promptly lost the link to. There are a ton of blogs out there with varying recipes. Of the ones I've looked through it seems that the chips done in a food dehydrator yielded the best results, but I was quite happy with how mine turned out. Here's how:

Zucchini Chips (1 Zucchini yields a small bowl)

Needed:
Zucchini (You can use Green, or Yellow, and as many as you'd like)
Olive Oil
Parchment Paper
Baking Sheet
Spices (your choice) - I used Mrs. Dash Salt-Free Southwestern Chipotle
Mandolin Slicer/Food Processor or Sharp Knife.

How it's Done:

1. Slice your zucchini into coins about the thickness of a quarter. Mine ended up being slightly thinner because I'm still learning how to use my food processor ;)

2. Line your baking sheet(s) with parchment paper (not wax paper) then place all your zucchini coins. They can be close to one another as they shrink when cooking. Use a paper towel to press on each coin to pull out some of the excess water. Doing this allows your chips to become crispy.

3. Brush or spray olive oil very very lightly on one side only. (too much and your chips will be soggy) I poured about 1/2 Tbsp into a bowl, and used about 1/4 of the bowl thinly brushing it on. Season with your choice of spices.

4. Place in oven and bake at 250F for 35-40 minutes, depending on the thickness of your slices and your oven. If they are not yet crisp add additional time as required.  Mine took about 40 minutes, some of the thicker slices weren't as crispy. It's perfectly fine to pull out those that are perfectly crispy and set aside while the remaining zucchini crisps up.