Zucchini chips

Ingredients for 1 servings:

• 100 g zucchini, net
• Salt to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Naturally snacking

Line a baking sheet with parchment paper. Preheat oven to 100 degrees fan-assisted oven. Trim the zucchini ends, slice the vegetables with the skin on, and place them side by side on the parchment paper. This makes two trays. If you want the chips a little thicker, cut very thin slices by hand from the amount specified above; this will make one tray. Place the baking trays in the lower and upper thirds of the oven and wedge a wooden spoon handle into the door so the oven isn’t completely closed. After 30 minutes, carefully remove the chips from the parchment paper to prevent them from sticking and drying out further. The chips will be dry after about 50 minutes; hand-cut ones will naturally take a little longer. The drying time can also vary depending on the oven. Remove the trays from the oven, transfer the chips to a bowl, sprinkle with salt of your choice, and enjoy. I only used a small amount of zucchini for testing, but I can say that the chips are delicious and crispy.