IDEAL PROTEIN PHASE 1 | SERVING: SINGLE (1 PERSON) | TOTAL TIME: 2 HOURS
We’re excited to share this healthy, baked, zucchini chip recipe with you. These chips make are a great snack, they’re a must-try for anyone following a low carb or ketogenic weightloss protocol.
1/2 of a medium sized zucchini
1 tsp olive oil
Sea salt, to taste
Preheat oven to 200 degrees F (93 degrees C).
Thinly slice your zucchini. Use a mandolin to slice zucchini into 1/8 in (.3 cm) thick slices.
Add olive oil and toss to coat the zucchini slices thoroughly. Sprinkle lightly with salt (you need less than you may think – the slices will shrink during baking, making the flavour more intense). Toss to coat again.
Place cookie baking racks on top of two cookie sheets, then top those with parchment paper. (The cooling rack method allows for better air circulation.) Arrange the zucchini slices in a single layer. It’s fine if they touch, but make sure they don’t overlap.
Bake for about 2 1/2 hours, rotating the pans halfway through. The zucchini chips are done when they are golden and just starting to get crispy. Allow them to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).