Page 40 - Veggiefood Presentation

Zucchini Chips

Ingredients Method

1 zucchini / courgette (large) Preheat oven to 225 f/ 107c gas very low.
2 tablespoons olive oil Line two large baking sheets with parchment
Sea salt paper.

Slice your zucchini thin
After you slice your zucchini, place the slices on
a sheet of paper towels and take another paper
towel and sandwich the zucchini slices and
press on them. This helps draw out the liquid
so it'll cook a bit faster.
Line up the zucchini slices on the prepared
baking sheet tightly next to each other in a
straight line, making sure not to overlap them.

In a small bowl, pour your olive oil in and take a
pastry brush to brush the olive oil on each
zucchini slice.

Sprinkle salt throughout the baking sheet. Do
NOT over-season, in fact, it's better to use less
salt initially because the slices will shrink; so if
you over-season, it'll be way too salty! You can
always add more later.
Bake for 2+ hours until they start to brown and
aren't soggy and are crisp.
Leave to cool before removing and serving.