FROM 30/10'S KITCHEN...

Italian Zucchini Rounds

RECIPE SUMMARY

 

Italian Zucchini Rounds

Makes 2 Servings: Counts towards ½ cup Vegetables, 2 tablespoons Oil

 

INGREDIENTS

 1 Large Zucchini, sliced into extremely thin rounds
 4 tablespoons Olive Oil
 2 tablespoons Italian Seasoning
 ¼ teaspoon Sea Salt

 

DIRECTIONS

1

Preheat the oven to 250°F and line 2 baking sheets with parchment paper.

2

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.

3

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.

4

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

 1 Large Zucchini, sliced into extremely thin rounds
 4 tablespoons Olive Oil
 2 tablespoons Italian Seasoning
 ¼ teaspoon Sea Salt

Directions

1

Preheat the oven to 250°F and line 2 baking sheets with parchment paper.

2

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.

3

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.

4

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.

Italian Zucchini Rounds

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