Crave the crunch of a savoury snack? Then these chips are for you.
Serves 2
- 2 (400 g) zucchini
- 2 tbsp olive oil
- sea salt
METHOD
Preheat the oven to 120°C. Cut the zucchini into thin slices with a mandolin vegetable slicer, food processor, or cheese slicer. Place the slices on a large cutting board or a tea towel placed on the kitchen counter.
Salt carefully and let sit for 10 minutes. Remove excess liquid with paper towels or a clean kitchen towel. Brush or spray oil on the zucchini. Place the slices on two baking sheets lined with parchment paper.
Place the baking sheets in the oven and slowly cook them until the chips have turned a nice brown colour. Set a timer and check after an hour. If they do not appear crisp, lower the heat to 75°C or lower and continue to bake them until they look dry.
Make sure to pay attention towards the end. Burned zucchini has a bitter flavour. Shift the positions of the baking sheets in the oven to make sure the chips cook evenly.
Remove the chips from the oven when they are dry and let cool on a rack (without the parchment paper). Enjoy as they are, as a crunchy side to your protein or as serve with an approved low-carb SLIMTOX dip such as tzatziki.
