Categories: Appetizers- Snacks

Ingredients

• 2 tsp. smoked paprika
• 1 tsp. chipotle, ancho or plain chile powder
• 1 tsp. brown sugar
• 1 tsp. kosher salt
• 2 large zucchini
• 2 tsp. olive oil

Directions

1. Heat oven to 200 degrees.

2. In a small bowl, stir together the smoked paprika, chile powder, brown sugar and salt and set aside.

3. Slice the zucchini thinly, about 1/8 of an inch. You can use a mandolin, but slicing by hand is fine. Don’t worry if you can’t quite get the slices super thin. Place the zucchini slices in a large bowl, and blot with paper towel to remove moisture. Drizzle with olive oil and toss the slices to coat. Sprinkle with spice mixture and toss to coat.

4. Line two or three large baking sheets with baking racks, and coat lightly with nonstick spray. Spread out zucchini slices and bake until dry and slightly crispy, about 2 hours. Allow to cool on rack before removing. Best eaten the same day.

5. Instead of baking rack, you can line the baking trays with parchment paper, in which case, flip the chips about one hour into cooking, and note that chips will require about 30 extra minutes of baking time.

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