Ingredients:
1 medium zucchini (265 g)
1 teaspoon dried parsley
1/2 teaspoon corn starch
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Method:
Preheat oven to 450°F. Cut the zucchini into thin slices that resemble large coins. The slices should be 1/4 to 1/3 of an inch thick. Transfer the zucchini to a large, sealable bowl and add the other ingredients to the bowl, as well. Seal the bowl tightly and shake until the zucchini slices are coated in the spices. Cover a baking sheet with wax paper and coat with cooking spray. Arrange the zucchini slices in a single layer on the baking sheet and spray the tops of the slices lightly with cooking spray. Bake for 40 minutes, turning the zucchini slices half-way through. Without opening the oven, turn it off and leave the zucchini slices in the oven while it cools. Check the slices occasionally to ensure that they are not burning but, instead, are crisp. When the chips are baked to the desired crispiness, remove from oven and enjoy with your favorite dip.

Nutrition Facts (1 serving):
45 Calories
Fat: 1 g
Carbs: 9 g
Protein: 3 g

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