Goodbye Potato Chips

Zucchini Chips

Today, Amanda and I wanted to continue the theme of 'baked chips,' so we decided to make zucchini chips. We sliced the zucchini and seasoned the slices with salt and pepper. Zucchini chips are certainly healthier than potato chips, and they are so easy to make. If you are craving a more savory snack than our apple chips and have a few extra zucchinis in your kitchen, then try this recipe for a salty snack that is purely  made of vegetables. Enjoy!

Ingredients

1 medium-sized zucchini

1 medium-sized yellow squash

Salt and pepper to taste

Directions

1) Preheat oven to 200F. Wash the zucchini and squash.

2) Slice the squash and zucchini extremely thin with a sharp knife and line a baking tray with parchment paper before spreading the zucchini and squash slices on it.

3) Sprinkle salt and pepper onto the slices. Turn over each slice and repeat. Be careful not to over-season because the chips will shrink.
4) Bake chips for 45 minutes, turning over the slices halfway through the baking period.
5) Turn off the oven. Leave the chips in the oven for an additional 15-20 minutes or until they start to turn brown and crisp.