Crunchy Zucchini Oven Chips (Print Version)

# Ingredients:

01 - Two average zucchinis (roughly 1 pound in total)

02 - Cooking spray (olive oil based)

03 - Table salt (¾ teaspoon, split)

04 - Powdered garlic (½ teaspoon)

05 - Ground pepper (¼ teaspoon)

06 - Finely grated parmesan (¼ cup, avoid shredded type)

01 - Set your oven to 425°F. Put down heat-safe parchment on a baking tray with edges and give it a light coating of olive oil spray

02 - Cut your zucchini into thin circles about ⅛-inch thick, add ½ teaspoon salt, then leave them in a strainer to release water for half an hour

03 - Wash the salted zucchini pieces and pat them completely dry using paper towels

04 - Lay out zucchini pieces without overlapping on your tray, spray with oil, and cook for 15 minutes

05 - Take them out and sprinkle with leftover salt, pepper, garlic powder and parmesan without flipping them over

06 - Put back in oven for another 15-20 minutes until they turn brown and crunchy, taking out any pieces that finish early

01 - The salt treatment can't be missed - it's what makes them truly crunchy

02 - Every oven works differently, so keep an eye on them after 10 minutes and tweak your timing

03 - Take out chips as they get crispy - they'll finish at different times

04 - You can keep extras for 2-3 days but they'll go soft; warm at 350°F for 10 minutes to get some crunch back