Zucchini Chips

Instructions

1. Step 1

   Heat the oven to 120°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Cut the zucchini into uniform 3 mm rounds using a slicer.

   Ingredients used: 450.0 gr Zucchini

   Cookware: Sharp knife or mandoline

3. Step 3

   Place the rounds in a mixing bowl, sprinkle with ½ tsp (3 gr) salt, and toss gently. Let stand for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 3.0 gr Fine Salt

   Cookware: mixing bowl

4. Step 4

   Spread the rounds on a clean kitchen towel and blot both sides thoroughly to remove released moisture.

   Cookware: kitchen towel

5. Step 5

   Return the rounds to the bowl. Add the olive oil, garlic powder, black pepper, and remaining salt, then toss until lightly coated.

   Ingredients used: 1.0 gr Fine Salt, 1.5 gr Garlic Powder, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil

   Cookware: mixing bowl

6. Step 6

   Arrange the rounds in single layers on the prepared baking sheets without overlapping.

   Cookware: baking sheet

7. Step 7

   Bake for 50 minutes, then rotate the sheets and turn the rounds over.

   Timer: 50 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Continue baking for 40 to 60 minutes, removing individual chips as they become browned and crisp.

   Timer: 40 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Transfer the chips to a wire rack and cool completely before serving.

   Timer: 10 min (fixed)

   Cookware: wire rack