Categories : Mazette
How many times have you started on a bag of potato chips, promising yourself you will only eat the recommended serving size (ok maybe a little more) and before you know it the bottom of the bag contains only crumbs and your salty fingers searching for the last normal sized chip. Ok well this recipe will solve that guilty addiction. Baked rosemary and basil zucchini chips. Eat as many as you want–one zucchini, two zucchini, maybe even three. These crunchy morsels are packed with all the great vibes of potato chips but incomparable healthier for your bod. These flavorful chips will fool anyone into thinking you are a great cook. Easy prep, then throw them into the oven and out comes your new favorite snack.
INGREDIENTS: 5 Medium Zucchini’s 3 tbsp Olive Oil 2 1/2 tbsp Basil 3 tbsp Rosemary 1 1/2 tbsp Pepper 2 tbsp Sea Salt DIRECTIONS: Preheat oven to 325* Rinse five medium zucchini and cut into 1/8″ slices. In a large bowl, coat zucchini slices in olive oil, slowly pour olive oil while mixing. Be sure to not over coat any individual slices. On a parchment lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt, and pepper. Bake slices for 45 minutes one side, remove from oven and flip. Season opposite with rosemary, basil, salt, and pepper. Bake for another 45 minutes. TIP: Pay attention to individual slices as bake time may vary depending on thickness. Finished zucchini slices will be crisp and golden brown. Serve immediately and enjoy!