I literally discovered these chips by accident – once when I left the sliced zucchini/courgette roasting for a little longer than usual with olive oil salt and pepper. These are super healthy, yummy, and adds the garnish glamour to a lot of basic dishes.You can make them in advance and store them in air-tight jars too for future use. I personally love them mostly for the variety of flavour.
INGREDIENTS:
1 large zucchini
2 tbsp olive oil
Sea salt and Pepper
RECIPE:
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Preheat oven to 170 degrees C. Line two large baking sheets of parchment paper.
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Thinly slice your zucchini on a mandolin (i use setting 2 usually) or using a knife.
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Place the slices in between sheets of paper towels and press on them. This draws out excess moisture and helps crisp them better.
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Line up the zucchini slices on a lightly greased parchment paper and be careful to not overlap them
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Spray some olive oil on top of each zucchini slice.
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Sprinkle salt and pepper throughout the baking sheet. Be careful, use salt sparingly!
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Bake until they golden and crisp.
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Add crushed pepper and cool for a while before serving.
