Zucchini Chips

I have been on a (mostly) low carb diet for the past 2.5 weeks. I have been staying away from breads, potatoes, etc. but still eating fruit and trail mix for snacks. 

I decided to make Zucchini Chips because I was craving those thin pretzel chips to eat with hummus. I figured they can make chips out of bananas and potatoes, so why not zucchini?

Zucchini Chips
1/2 large zucchini
Teaspoon or so of olive oil 
Dash of any spices or herbs you want to use (I used garlic powder, salt and pepper)

Pre-heat your oven to 250°F  

Slice the zucchini thinly with a slicer or knife (thickness of quarter) and toss them in spices and olive oil

Line a cooking sheet with parchment paper (absorbs extra oil) and line up your slices 

Bake for 30 mins, check them, flip them over if need be. Bake for another 15-30 minutes. Use your best judgement on the cook time. They are done when they are kind of shriveled up and crispy. 

Kelsey likes to think shes helping. 

Mine were not cooked all the way after 30 minutes so I turned the heat up to 300°F and baked for another 15 minutes. 

(Lost a few along the way- made about 20)

Let them cool for a few minutes before you eat them, but eat within an hour so they do not get soggy. 

With hummus! 

I plan on seasoning with some buffalo spices next time to dip in ranch!

TTFN