Zucchini Chips Fail
As you may or may not know, I've been trying to eat a lot healthier lately to lose some weight and get back to my college size. Last week, I tried to make some zucchini chips to go with this seafood salad I made.
The seafood salad was so easy to make and it is low calorie/high protein. To avoid having chips or crackers with it, I was going to try to make some zucchini chips. First I used my mandolin to cut the zucchini into thin slices (somewhere between 1/8" and 1/4").
I arranged them in a single layer on a baking sheet, spritzed them with olive oil and then sprinkled salt and pepper on them.
Then I baked them in the oven at 425 degrees and just watched them carefully. Unfortunately they didn't come out very great - all of them either came out burnt (boo!) or not burnt but not crisp. The ones that weren't burnt tasted fine but they never could have been used as chips; they weren't crispy at all. Has anyone else had experience making zucchini chips before? How did you get it to work?
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