Directions:
- Preheat oven to 225 degrees.
- Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini real thin.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.88 Kcal (1050 kJ) | ||
| Calories from fat | 252 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 0.48mg | 0% | |
| Potassium | 73.44mg | 2% | |
| Total Carbs | 0.48g | 0% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 570.18 Kcal (2387 kJ) | ||
| Calories from fat | 572.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.64g | 43% | |
|---|---|---|---|
| Sodium | 1.09mg | 0% | |
| Potassium | 166.91mg | 2% | |
| Total Carbs | 1.09g | 0% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 1.09g | 1% | |
| Vitamin C | 12.4mg | 9% | |
| Iron | 0.4mg | 1% | |
| Calcium | 7.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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