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Prep time
15 minutes
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Cook time
1 hour 10 minutes
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Serves
4
Author Notes
When baked at a low temperature, sliced zucchini transforms into lovely crisps that will cure your salty chip craving. Ground chipotle makes a tangy topping when paired with lime zest, but if you're not a spice lover, go for ground mild chili or paprika.
This recipe is from "Atkins: Eat Right, Not Less."
www.atkinseatrightnotless.com —Atkins Nutritionals, Inc.
Ingredients
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2
Medium zucchini
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Olive oil spray
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1 teaspoon
Lime zest, finely grated
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1/2 teaspoon
Ground chipotle
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1/2 teaspoon
Garlic salt
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1/4 teaspoon
Freshly ground black pepper
Directions
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Preheat oven to 250F
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Using a Japanese mandoline, vegetable slicer, or large knife, slice the zucchini into 1/8-inch slices and transfer to a baking sheet
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Coat with a layer of olive oil spray on both sides
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Combine the lime zest, chipotle, garlic salt and pepper in a small bowl, mix well and sprinkle over the zucchini slices
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Set the slices on a baking sheet in a single layer and bake for 1 hour 10 minutes, turning once
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Remove from oven and cool on the baking sheet, then serve immediately or transfer to an airtight container and store at room temperature for up to 3 days
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