Baked Organic Zucchini Chips

This recipe is great for a day at home because it requires at least an hour or two, but there is very little prep work and almost no supervision required. Try regular or yellow squash zucchinis and experiment with different seasonings. Be sure to use a nonstick pan or use nonstick cooking spray prior to laying down the zucchini rounds.

Baked Organic Zucchini Chips from My San Francisco Kitchen

Ingredients
4 medium organic zucchini
salt
pepper
paprika
nonstick cooking spray

Directions
1. Preheat oven to 230 degrees F.
2. Wash, dry and thinly slice zucchini ⅛ inch thick.
3. Spread zucchini slices out onto a parchment paper-lined baking sheet.
4. Spray quickly with cooking spray, and sprinkle desired seasonings on top
(Tip: Be careful with seasoning because the zucchini will shrink a lot and you will end up with strong veggie chips)
5. Bake for about 1 and ½ to 2 hours, making sure to check on them every 10 minutes after an hour.
6. Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool.

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