RECIPE SUMMARY
Italian Zucchini Rounds
Makes 2 Servings: Counts towards ½ cup Vegetables, 2 tablespoons Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
Place all the ingredients in a large bowl and toss with your hands until all rounds are coated in the seasoning. Place the rounds on the baking sheet in a single layer, as close together as possible.
Bake the rounds for 80 minutes, flipping halfway through until they are lightly browned, completely dry in the center but still flexible. Some chips may be done before others; remove the done ones and place on a cooling rack.
If some of the chips are still not done after 80 minutes, transfer them to a bare-rimmed baking sheet and return to the oven. Lower the oven temperature to 170°F and dry the rounds for another 30 to 45 minutes until dried out.
Ingredients
Directions
Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
Place all the ingredients in a large bowl and toss with your hands until all rounds are coated in the seasoning. Place the rounds on the baking sheet in a single layer, as close together as possible.
Bake the rounds for 80 minutes, flipping halfway through until they are lightly browned, completely dry in the center but still flexible. Some chips may be done before others; remove the done ones and place on a cooling rack.
If some of the chips are still not done after 80 minutes, transfer them to a bare-rimmed baking sheet and return to the oven. Lower the oven temperature to 170°F and dry the rounds for another 30 to 45 minutes until dried out.