These are addictive. Say hello to a delicious alternative to potato chips. They're light on calories but loaded with flavor and a satisfying crunch. This is an ideal way to take advantage of zucchini during their prime season, right now. The secret to getting them extra crispy is cooking them low and slow in a convection oven set on low heat for about an hour. Also, making sure you slice 'em nice and thin; you can use a sharp knife or a mandolin if you're feeling fancy (just watch your fingers!). Move over spuds — there's a new chip in town.
- 3 large zucchinis
- Nonstick cooking spray
- Kosher salt
- Grated Parmesan cheese (optional)
1. Preheat convection oven 275°F. Line multiple baking sheets with parchment paper and set aside.
2. Cut zucchinis into thin slices using a knife or a mandolin.
3. Lay zucchini slices in a single layer on the lined baking sheets. Do not let them overlap, but the ends can touch. Then, take a batch of layered paper towels and press the tops of the slices to drain off some of the moisture (this will help them to crisp up in the oven).
4. Mist the tops with oil spray and lightly sprinkle on salt. Sprinkle on Parmesan cheese, if using.
5. Place in warm oven for about 1 hour and 15 mins until they're browned and crispy. (If some stragglers are still soft, place them back in the oven until they brown and crisp up.)