Okay these are not exactly "chips" and don't look totally like the original photo. (Go check out what these are supposed to look like...they look 1000 times better than my photo above!) Part of that is probably my fault because I didn't cook them long enough and had them stacked on top of each other a little bit. That's because I was trying to make this with an almost 1 year old on my hip trying to reach at it.
Regardless, the ones that were extra crispy (almost burned) were delicious. They are so light though you could eat several zucchini's worth and still not be full. Okay maybe after 2 or 3 zucchini, you MIGHT be full.
The original directions state to go easy on the seasoning because it can get over powering as it all "shrinks" down as it cooks. That is TRUE. Use a light hand on this one.
1 zucchini
canola cooking spray
seasoned salt, or other seasoning(s) of your choice
Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
Slice zucchini into thin medallions, about the thickness of a quarter. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice.
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking.
These are 0 ww+ pts.
No comments:
Post a Comment