These chips are the perfect balance between healthy and craving-satisfying.
They are thin, crunchy and tasty.
You might want to prepare plenty, allowing you to put some away for later. You won’t regret it!
What you need:
5 medium zucchinis
Salt and pepper to taste
1 tsp cumin seeds (optional)
1 tsp smoked paprika (optional)
Slice the zucchini, with a mandolin preferably.
Preheat the oven to 110 degrees C, fan forced.
Line several baking trays with baking paper. Brush the paper lightly with olive oil.
Lay the zucchini slices in a single layer on the baking paper. Fit as many on each baking sheet as possible. Lightly brush the top of the zucchini with olive oil.
Season with salt, pepper, and if you like, the additional cumin and smoked paprika.
Bake for 90 minutes or until crisp and golden. If some of the 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 chips to cool on paper towels to absorb any extra oil. Eat right away or they can be stored in an air-tight container.