Salt & Pepper Zucchini Chips (V) October 1, 2016 By Jump to recipe Salt & Pepper Zucchini Chips (Oven Baked) October 1, 2016 by EIR Category Recipes Baked Salt & Pepper Zucchini Chips Serving Size 6 Ingredients 2 large zucchini w/skin, raw, thinly sliced 1 dash sea salt (coarse) 1/2 tsp pepper, black, ground course 1 tbsp olive oil, extra virgin, 100% first cold pressed unrefined Instructions Preheat oven to 200 degrees. Thinly slice zucchini using a mandolin. The thinner the better for optimal crisping. Lay on paper towels and sprinkle with salt. Let rest for 10-15 minutes to draw out as much water as possible, and then pat dry. Line two baking sheets with parchment paper on baking sheets. Lightly brush parchment paper with olive oil. Spread zucchini over parchment paper in one layer and brush tops with olive oil. Sprinkle with pepper. Bake in a 200 degree oven for about 2 hours. Can be served warm or cold. Store in an airtight container for up to 2 weeks. Can also be prepared in a dehydrator. Tags baked chips, baked salt & pepper zucchini chips, Eating in the Real, Eating in the Real with Renee, gluten free chips, healthy chips, vegetable chips, zucchini chips © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.