The Easiest Low Carb Zucchini Chip Recipe!
Serves 2
120 mins prep
0 mins cook
120 mins total
A healthy diabetes-friendly snack that is loaded with flavor and crunch, yet light on carbs!
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Slice the zucchini using a mandolin. Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices and press to squeeze out excess moisture.
Preheat the oven to 235 degrees F. Line a baking sheet with parchment paper. Brush the parchment paper lightly with olive oil.
Lay the zucchini slices in a single layer on parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with seasoning.
Bake for 1 1/2 – 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.
