Recipe Of The Week: Zucchini Chips

It is officially summer! A church friend of mine is growing zucchini in her organic garden (as well as other yummies) and had some to spare. So, I purchased them for way cheap and they are fantastic quality. I thought I would share a “salt tooth” satisfying recipe with you today in case you have zucchini or squash rolling in also. I found this recipe on-line via Pintrest but tweaked it to my taste as usual!

Zucchini Chips

1 lg. Zucchini or Squash
Olive Oil
Desired Seasoning (I use Lawry’s garlic salt and Parmesan cheese)

Preheat Oven to 250 degrees. Line baking sheets with non-stick foil and spritz with olive oil. Slice Zucchini thin using a mandolin or steady hand. (I used crinkle cut blade on my Pampered Chef mandolin.) Lay slices in a single layer onto prepared baking sheets. Spritz with olive oil. Sprinkle on desired seasoning.

Bake for 30 min. Rotate sheets and continue baking for an additional 30 min or until light brown and crispy.

Remove from oven and enjoy! Best served warm.

2 thoughts on “Recipe Of The Week: Zucchini Chips

  1. These look SO delicious! What a great idea! I am definitely going to try these. 🙂 Thanks so much for linking up with “Try a New Recipe Tuesday!” 🙂 Many blessings, Lisa

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