Who doesn’t love snacking on a good vegetable chip? This recipe can be adapted to many vegetables such as potato, pumpkin, eggplant, green beans and sweet potatoes!
Ingredients
1 large zucchini
Olive oil spray
Sea salt
Method
Pre heat the oven to 100 degrees
Slice your zucchini into 3-5mm thick slices
Spray a large baking tray with olive oil
Place a single layer of zucchinis on the banking tray
Spray the slices again and sprinkle a good helping of sea salt on the zucchinis to not only season but also draw out the water in the vegetable
Bake slowly for at least an hour, depending on the size of the slices, until they are completely crispy.
Allow to cool on the tray before serving
Best eaten the day made. If there is some left over, keep in an airtight container and crisp up in the oven or air fryer when ready to eat
Chanel's Tapas Bar 