A nice, healthy, tasty snack for everyone to enjoy!
- 2 Zucchini Large
- 1 tbsp Olive Oil *or grapeseed oil*
- 1 dash Salt/Pepper to taste
- 1/4 tsp Cayenne Pepper
Preheat your oven to 235° F and get some baking sheets ready lined with parchment paper.
Wash and slice your zucchini *careful with that mandoline*. Place your slices on some folded up paper towels and pat them down. I like to give them a nice push down, to get as much of the liquid out as you can.
Mix your pepper and oil together and lightly brush the chips with it. Don't use too much or your chips will be soggy. Don't place them overlapping at all. They also do shrink down a little bit once they get cooking, so don't be disappointed when that happens, it's supposed to happen.
Place them in the oven and let them go for 1 and 1/2 to 2 hours. I would start to check at about an hour and a half. The goal is to get them golden brown. They do burn quickly, so if they are getting close to this color I would stand by and just wait. Take them out when they have reached the desired color and let them rest a few minutes. (Don't forget to turn that oven off)
They can keep up to three days in an airtight container, however, our chips didn't last that long.