About
Potato chips may be out of the question, but there are plenty of low carb vegetables that crisp up into the perfect crunchy snack! These zucchini chips are lightly salted and peppered, but they get an addictive flavor upgrade thanks to refreshing dill and zesty lemon. They won’t be strong enough to scoop up any dip, but you won’t even have time for dip when you inhale an entire serving of these chips in minutes!
Ingredients
- 6 oz, raw, yields zucchini
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon dill weed fresh
- 2 teaspoon lemon peel raw
- 2 tablespoon olive oil
Instructions
- Preheat an oven to 225 degrees. Prepare a sheet tray with a lining of wax paper or parchment paper – parchment will be best. Slice the ends off a small zucchini, and thinly slice it with a mandolin or a sharp knife.
- Lay out the zucchini slices and place a paper towel over them. Use a heavy plate, tray, etc. to press down the zucchini to remove excess moisture. Throw away the paper towels and arrange the zucchini slices on the prepared sheet tray.
- Sprinkle all seasonings over the zucchini chips. Then, drizzle the olive oil across the tray. Bake the chips for approx. 1 hour or until the chips are golden brown and crisp. You may flip the tray around half way through to encourage even baking. Let the chips cool before enjoying!
Nutrition Facts
- Servings: 1
- Calories: 270.9kcal (per serving)
- Fat: 27.6g (per serving)
- Carbs: 6.4g (per serving)
- Protein: 2.1g (per serving)
