Courgette Crisps

Zucchini chips are a delicious way to turn summer squash into a healthy and satisfying snack. Fresh zucchini is sliced into wafer-thin rounds, tossed gently with olive oil and seasonings, then baked into delightfully crispy chips.

MAKES 2 SERVINGS

Equipment needed: Oven, mandolin, mixing bowl, baking sheets

Total Time: 3 hours and 5 minutes

Ingredients:

• 1 large zucchini, about 3/4 pound
• 1 tablespoon olive oil
• 1 teaspoon salt

Method:

1. Preheat your oven to 200oc
2. Using a mandolin, slice the courgette on the thinnest setting possible (usually 1/8″ or

   1/16″ thick).

3. Place the courgette slices in a large mixing bowl. Drizzle the oil over the courgette slices

   and toss gently to coat, being careful not to break the slices.

4. Line two baking sheets with parchment paper. Arrange the courgette slices on the

   parchment paper so they are not touching. But you can place them close to each other,

   as they’ll shrink when they cook.

5. Sprinkle salt very lightly and evenly on each slice.
6. Place courgette in the oven and bake until crisp and golden, about 2 to 2-1/2 hours.

   Once the chips are crispy, turn off the heat and prop the oven door and let cool for 30

   minutes.

7. Serve chips alone or with your dip of choice.