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Salt & Pepper Baked Zucchini Chips - Vegan
STEPHANEPRUDHOMME4Ingredients
75Minutes
140Calories
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Description
Ingredients
US|METRIC
2 SERVINGS
- 1 zucchini (large, sliced into rounds about 1/8" to 1/16" thick)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt (recommended: kosher salt or coarsely ground sea salt)
- 1/2 tsp. freshly ground black pepper
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Directions
- Preheat oven to 200 degrees Fahrenheit. Use convection bake setting if your oven allows.
- Place sliced zucchini on paper towels and let sit for 10 minutes. Blot the tops of the zucchini with another paper towel to absorb as much moisture as possible.
- Line two baking sheets with parchment paper and place the zucchini on the pans in a single layer, making sure not to overlap.
- Pour olive oil into a small bowl and lightly brush onto the zucchini. Season with the salt and pepper.
- Place in oven and bake for about 2 hours, flipping zucchini after about an hour, until zucchini is crispy and starting to brown. Start checking them at about 1-1/2 hours in as ovens can vary. Any pieces that are crispy and starting to brown should be removed.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium260mg7% |
| Protein<1g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g4% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C30% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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