Zucchini Chips
















When Lay’s started making flavored chips like Cappucino and Chicken and Waffles, I thought it may be time to give up the salty snack dream.
















Rest assured, waistline,  I figured out that zucchini is a natural fit for a chip.















Just a light dust of olive oil.
















With your olive oil duster.
















Joe, don’t be mad. I NEEDED it.
















They come out crispy and light and incredibly addictive.
















Betcha can’t eat just one.



Zucchini Chips
It’s no secret. This recipe is a pain in the ass. Do not pay attention to other recipes you may find on the internet, which will have the fire department at your house in 15 minutes. Don’t ask me how I know. Invest in the mister and hold tight to your patience and this recipe will change the way you look at chips forever.
  • 2 Zucchinis, sliced thin but not too thin with a mandolin
  • Olive Oil
  • Sea Salt
  1. Slice up your zucchini with the mandolin, then blot with a paper towel and let dry on a baking sheet for at least an hour, not more than 2 hours
  2. Place the slices on silicon lined baking sheets. You will need at least 2 baking sheets but rent a movie cause its gonna be a while.
  3. Spray with an olive oil mister. If you drizzle with olive oil, the chips will over saturate and come out soggy.
  4. Sprinkle conservatively with sea salt. Be careful, if you oversalt, the chips will shrink and no one likes shrinkage. Seriously.
  5. Bake at 225 for 2+ hours. At 90 minute mark, flip chips over to brown evenly.
  6. Remove chips and let cool on a wire rack.
  7. Eat them 2 at a time because they are amazing.





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