Ok, I have to be honest; these took me awhile to get right. But I just couldn't give up on them because of how yummy they were (even burnt!). So I made them many many times and I finally got it right!
They are tricky because zucchinis have a lot of water in them. Which is why I take the time to slice the zucchinis and then let them sit between the paper towels. It's easy and quick but you just have to do it the night before.
The other thing that helps to make the zucchinis crisp (without burning) is to let them cool in the oven with the door open. And if they still aren't crisp after cooling, simply turn that oven back to 170 degrees until they are crisp. Make sure to stick close the entire time the oven is on, because it's a VERY fine line between crisp and burnt! I learned the hard way you can't go back once you've crossed that line!
For flavouring I used a mixture of garlic powder & chilli powder but the beautiful thing is that you can use any spices you want. Play around with it.
Hope you'll try these yummy, healthy, and easy chips. It's a great way to get some allergy-friendly healthiness into you our your kid's day (and you'll find you can't stop at one either)! Let me know how it goes in the comments!
