If you want something light, crunchy and healthy without the deep frying and preservatives, these zucchini chips are the perfect substitute. They are easier to prepare than you think, smell of herbs and freshness, and disappear from the table faster than you can brew herbal tea.
Ingredients:
Zucchini – 1 pc.
Olive oil – 1 tbsp. spoon
Garlic – 1 clove
Dried thyme or oregano – 1/2 teaspoon
Sweet paprika – a pinch
Sea salt – to taste
Lemon juice – a few drops
How to cook:
- Wash the zucchini thoroughly, but do not peel it.
- Cut it into very thin slices.
- Pat the slices dry with a paper towel. The drier, the crispier the result.
- In a bowl, mix olive oil, minced garlic, salt, paprika, thyme and a couple drops of lemon juice.
- Add the zucchini and gently toss until each round is coated in the flavorful mixture.
- Place slices in a single layer on a parchment-lined baking sheet (do not allow overlap).
- Bake at 160°C for 20-25 minutes until the edges are golden and crispy.
- Let cool slightly.
They are light, without excess fat, but with a pleasant taste and aroma.
Bon appetit!
