Keto zucchini chips

Slice the zucchini very thinly. You want them no more than ⅛th of an inch thick. It’s very difficult to do this with a knife, so I recommend using a mandolin slices. If you happen to own a food processor with an adjustable slicing disk, that can work too. Layer and salt the slices. Arrange a single layer of slices in a colander in the sink and lightly salt it. Add another layer and more salt, and continue to do so until all of the zucchini slices are used up. Drain 1 hour. Allow the salt to do the hard work of drawing out the moisture. Pat dry. Lay the slices out on a tea towel pat them dry with another tea towel or rag. Arrange on parchment and lightly grease the tops. Parchment paper works best, as silicone mats will keep the zucchini chips from drying out properly. You can use a spray like avocado or coconut oil, or you can brush the tops with a bit of liquid oil. Season as desired. Sprinkle lightly because the seasoning becomes more concentrated as the slices shrink in the oven. Bake until crisp. Depending on how thin your slices are and how much you managed to dry them, this can take an hour to 90 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet