Baked Zucchini Chips

I love the flavor of zucchini, but I don't always love how soggy it can get when it's cooked. 

This recipe has the flavor and the crunch!!

These chips are extremely easy to make and won't make you feel guilty about snacking. Just beware, you're not going to feel like sharing, so get everyone else out of the house!!

Now usually I am not a fan of posting recipes that require using a special kitchen tool, but for this recipe there are two things that are completely necessary; a mandolin slicer and time. 

Your going to need this slicer to get those super thin slices of zucchini that are necessary for that crunch! Don't worry, you can pick one up at a pretty reasonable price http://www.bedbathandbeyond.com/store/product/mandolin-slicer/1010496373. 

These are also going to take a while to bake but they are worth it and the prep is super fast!!

Ingredients: 

1 large zucchini

Olive oil cooking spray 

Salt

Chili Powder

Garlic Powder 

*Makes a small bowl of chips

Preheat oven to 225 degrees. 

You want your chips to cook on a low temp for a long time.

Use a mandolin slicer to thinly slice the zucchini.

I don't recommend trying to cut the zucchini with a knife. In order to cut them thinly enough to make chips, it would be far too dangerous for your precious fingers and thick slices = soggy chips. 

Use the "thin slices" attachment for your mandolin. 

Place zucchini slices on paper towels.

Place another paper towel on top of the slices and then place something heavy on top to get as much water out of the zucchini as possible (to achieve ultimate crisp factor). 

The uses of a biology book are endless. 

Leave the heavy object on the slices for a few minutes and remove. 

Line cookie sheets with parchment paper and lightly spray with olive oil spray (if you don't use olive oil spray, I highly recommend it).

Place the slices on the cookie sheets and lightly spray the tops. 

For these I used my favorite spices, but the great part about these chips is that they are completely customizable!

I sprinkled salt, chili powder, and garlic powder on top of the slices.

Make sure to use a light hand when seasoning, because they shrink up when cooking and become more potent. 

I wish I had more than two cookie sheets, so I could make more chips!

Place in the oven for about two hours or until browned. 

I know, I know it's a long time, but again...worth it!

Keep an eye on them for about the last half hour because every oven is different and yours may be done before the two hours is up.

Remove from the oven and eat immediately! 

Now, these chips are best if eaten right out of the oven but to be honest, you won't have to worry about a method of preserving leftovers...because there won't be any!