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.
1 hour 10 minutes
Olive oil spray
Lime zest, finely grated
Freshly ground black pepper
In This Recipe
Preheat oven to 250F
Using a Japanese mandoline, vegetable slicer, or large knife, slice the zucchini into 1/8-inch slices and transfer to a baking sheet
Coat with a layer of olive oil spray on both sides
Combine the lime zest, chipotle, garlic salt and pepper in a small bowl, mix well and sprinkle over the zucchini slices
Set the slices on a baking sheet in a single layer and bake for 1 hour 10 minutes, turning once
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