September 15, 2017
Side Dishes, Snacks, Vegetables,
5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Oven Bake, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Zucchini more
Add toRecipe Book
Add toShopping List
"Recipe source: Cooking Light (September 2016)"
Preheat oven to 200 degrees F.
In a bowl combine the zucchini, vinegar and oil; toss. Let stand for 10 minutes.
On two baking sheets (lined with parchment paper) place the zucchini slices in a single layer sprinkle with the salt.
Bake for 2 - 2 1/2 hours or until chips are dried, crisp and lightly golden, flipping chips halfway through the baking time. Remove from oven and cool completely.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
I really liked the flavor and the chewiness of these so called chips...but I let them cook in the 200°F oven for 3 1/2 hours and they never got crisp...I felt like I was baby sitting my zucchini...I put the few brown zucchini chips on top for the photo...made for "Bill Board" tag game...