Parmesan-Ranch Zucchini Chips
Description
Seasoned with Parmesan and ranch salad dressing, these zucchini chips are a crunchy and delicious low-carb alternative to potato chips.
Ingredients
•
1 medium zucchini
•
1 pinch salt to taste
•
2 teaspoons extra-virgin olive oil
•
1 tablespoon grated Parmesan cheese
•
1 tablespoon ranch dressing mix
•
1 serving cooking spray
Directions
1
Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
2
Dab zucchini slices with paper towels to remove as much moisture as you can.
3
Preheat the oven to 220 degrees F (105 degrees C).
4
Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
5
Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
6
Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.