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These scrumptious bites will be gobbled up quicker than you can bake them... and are almost impossible to share. The spices pop as much as the deep golds and dark greens.
Let's get cooking!
Ingredients:
  • 4 medium zucchinis
  • 2 teaspoons dried basil leaves
  • 1 teaspoon garlic salt
  • 1 teaspoon dried rosemary leaves
  • 1 to 2 tablespoons olive oil

Step 1: Toss 'Em!

Preheat oven to 250˚F (120˚C).

Cut the zucchini into 3.5mm thick slices. Toss with the spices and oil. Make sure pieces are evenly coated.

Step 2: Lay 'Em!

Lay the zucchini slices out evenly on two baking sheets. Some pieces will overlap, but they'll shrink as they bake.

Step 3: Bake 'Em!

Put sheets on the centre rack of the preheated oven. Bake for 2 to 3 hours until golden brown and crisp. Check every half hour and flip the chips as necessary.

Allow to cool for a few minutes then enjoy!

<p>healthy!</p>
Indeed!
<p>i have to try these next time i make sweet potato chips.....</p>
Mmm, I love sweet potato chips!! Have you shared the recipe anywhere?
These are really good! ?
<p>You bet!</p>
How long will these hold up if in an airtight container? Do the need to be refrigerated?
<p>Make sure they're fully cooled before packaging them so that they retain their crispiness. I'd recommend eating them within four days. They do not need refrigeration.</p>
Thanks!
<p>wow kayanya enyak tuh </p>
<p>Those look way good. Are they crispy at that thickness or floppy? </p><p>Or not floppy but chewy? </p>
<p>They are crispy. I find that some retain a bit of floppiness when cooked in my cheap, unevenly heated oven, but others might have greater levels of success in obtaining full crisp factor. No chewiness (not in a fruit leather kind of way, if that's what you're thinking).</p>
<p>yea i was thinking they might be like fruit leather. I'll have to try this. Thanks!</p>
wow that was coollllllllll

About This Instructable

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Bio: Math lover. Engineering communicator. Mad-lib enthusiast. Total nerd. I work at TELUS Spark as a champion of engineering communications. I love to fill my brain ... More »
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