Zucchini Chips

Instructions

1. Step 1

   Preheat the oven to 140°C.

   Timer: 15 min (fixed)

   Cookware: oven — 140°C

2. Step 2

   On the cutting board, slice the zucchini into 2–3 mm rounds with the chef's knife, then pat the slices dry on the cutting board.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board

3. Step 3

   Put the sliced, dried zucchini in the mixing bowl, add the olive oil and salt, and toss until every slice is lightly coated.

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 500.0 gr Zucchini

   Cookware: Chef Knife, mixing bowl

4. Step 4

   Line two 30 x 40 cm baking sheets with parchment paper and arrange the seasoned zucchini in a single, non-overlapping layer across them.

   Cookware: baking sheet, parchment paper

5. Step 5

   Bake at 140°C for 45 minutes, until the rounds are visibly shrunken, lightly browned at the edges, and crisp when lifted from the parchment paper.

   Timer: 45 min (scalable)

   Cookware: baking sheet, oven — 140°C, parchment paper

6. Step 6

   Cool the zucchini chips on the baking sheets for 5 minutes; they should firm up further before serving.

   Timer: 5 min (fixed)

   Cookware: baking sheet