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Michele's Zucchini Chips |  Vegetable Day

(courtesy of Cooking with Michele http://tinyurl.com/pc42ey7)

Makes 1 serving - uses 7 oz of your daily vegetable allowance

Ingredients
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  • zucchini
  • PAM
    • 1 medium zucchini (long and thin)
    • zero-calorie cooking spray
    • sea salt
  • salt and paper
Directions
    • slice zucchini very thin
      • a mandolin will work best, but you may use a knife
    • line baking sheet(s) with a silicone baking mat or parchment paper
    • spray lightly with cooking spray
    • lay zucchini slices on baking sheets without overlapping
    • spray top of slices very lightly with cooking spray
    • sprinkle lightly with salt
    • bake at your oven's lowest temperature (150-200˚ is ideal) until completely crisp
    • let cool on baking sheet
      • NOTE: these chips are crispiest when eaten straight from the oven. Once they cool, and over time, they become slightly chewy again, so eat them warm. You may store in a covered container at room temperature
    • client Jennifer, who forwarded this recipe, recommends dipping them in legal marinara
    • enjoy!
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