Crispy and satisfying, these baked zucchini chips turn your garden's harvest into a new-style snack. Slow-cooking in the oven heightens their flavor and delivers a satisfying crunch.
Olive oil cooking spray or regular cooking spray
zucchini, thinly sliced
teaspoon seasoned salt
Heat oven to 200°F. Line cookie sheet with cooking parchment paper; spray paper with olive oil cooking spray.
Place zucchini slices on cookie sheet in single layer. Spray tops with cooking spray; sprinkle evenly with seasoned salt and pepper.
Bake 2 hours, rotating cookie sheet after 1 hour. After 1 hour 30 minutes, check zucchini every 10 minutes to avoid burning. Removed from oven to cooling rack. Serve warm or cool. Store in airtight container.
Seasoned pepper can be substituted for the Italian seasoning, if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.