With gardens all over in full bloom, these chips are a perfect way to use one of the tastiest summer vegetables around- zucchinis. Full of vitamins and minerals, including manganese and beta carotene, zucchinis can be used in lots of different ways. One of the easiest uses is to make these baked zucchini chips, a delicious and healthy snack for any time of the day.

Zucchini Crisps





3 whole zucchinis

1 1/2 tsp olive oil

pinch of sea salt

Preheat oven to 250F. Using either a mandolin or your excellent knife skills, slice the zucchini into very thin slices. Place zucchini slices in a bowl, and drizzle with the olive oil. Sprinkle in some sea salt, and then toss to coat. Lay your zucchini slices out on a baking sheet, making sure not to overlap, or else they won’t get crispy.

Bake for 40 minutes, flip the slices over to the other side, then bake for another 40 minutes. Let cool a few minutes on the baking sheet, then enjoy!