We always plant zucchini in our garden and every summer we get more zucchini than we know what to do with. Just un case that happens to you too, you can freeze it, spiralize it to make the best noodles, add it to sauerkraut and ferment it, blend it into spaghetti sauce, turn it into flatbread, add it to hummus, make brownies, share it with your neighbors or make some tasty crunchy chips!Print
3–4 small-medium zucchini
2 Tbsp. melted coconut oil or avocado oil
Preheat oven to 225° F.
Line 2 baking sheets with parchment paper.
Wash and dry outer skin of the zucchini.
Using a mandolin or a knife, thinly slice the zucchini. Keep in mind that the thinner you slice them, the crispier they will be. Line the zucchini on the baking sheets, close together but not overlapping.In a small bowl add the oil and brush each slice with oil using a pastry brush.
Sprinkle with sea salt, don’t add too much because the chips will shrink when baked. You can always sprinkle on more later.
Bake 2 hours, possibly more depending on how thick you slices are. Once the chips begin to brown and are no longer soggy but are crunchy they are done.
Remove from oven and allow to cool before serving.
Store in an airtight container.
Note: You can also use a dehydrator to prepare your chips. I have an Excalibur Dehydrator and love the way the chips turn out. Follow the steps outlined in the recipe above. Use non-stick dehydrator sheets and dehydrate at 115 degrees for 6 hours or until crispy.