These easy oven-baked zucchini chips are easy to make and are crispy and irresistible!
Cut zucchini into thin slices. I use a simple and affordable mandolin slicer which gives it a nice thin slice and cooks faster. After you slice the zucchini place on paper towels to press out excess liquid with another paper towel. This helps draw out the liquid so it’ll cook a bit faster.
Brush or spray MCT, Coconut or Extra Virgin Olive oil on the zucchini slices. Place the slices on two baking sheets. I like to line them with baking sheets because the chips come right off, but you can use parchment paper.
Season with Sea Salt and any other favorite seasonings.
NOTE: Using paprika not only adds flavors to this healthy snack but it also boosts your metabolism, decreases your appetite and helps to lower blood pressure.
Bake 250°F for 2+ hours until they start to brown and are crisp.