Freeeeeddommmm! I just took my last final (this quarter) and it is officially SPRING BREAK! I am flying home to beautiful Los Angeles to see my family, and I was hoping to get a nice tan going, but it looks like there will be some rain. It rained during my spring break last year too! Oh well. That just means I get to spend more time in the kitchen doing what I love best =)
I got up early this morning and popped these organic zucchini chips in the oven for a healthy study snack. You can cut them thinly with a knife, but it helps so much to have a mandoline slicer…I love mine and use it for all kinds of chopping. You can find them on Amazon for a decent price. I love making these chips because not only are they much healthier than oily potato chips, but you can spice them up however you want. I use just a little paprika, salt and pepper on mine.
Tips: Be careful with seasoning because the zucchini will shrink a lot and you will end up with very potent bites! Eat right after taking out of the oven, they get softer as they cool…
- 4 medium organic zucchini
- cooking spray
- Preheat oven to 230 degrees F.
- Wash, dry and thinly slice zucchini with a mandoline slicer or knife ⅛ inch thick.
- Spread zucchini slices out onto a parchment paper-lined baking sheet.
- Spray quickly with cooking spray, and sprinkle desired seasonings on top (be careful not to use too much as stated above in the “tips”).
- Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.
- Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).
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