Categories: January2013, SBF, Snacks & Appetizers, Summer, Zucchini

Ingredients

• 1 large zucchini
• 2 tbsp. olive oil
• Kosher salt

Directions

1. Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.

2. ice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

3. 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.

4. 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.

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

6. 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.

7. Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.

8. Let cool before removing and serving.

9. Keep in an airtight container for no more than 3 days.

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