Parmesan-Ranch Zucchini Chips

01Method

1. 1

   Using a mandoline, cut the zucchini into very thin rounds, about 1/16 inch thick. Lay them out on a clean surface, season with salt, and allow to rest for 10 minutes.

2. 2

   Press the zucchini slices with paper towels, removing as much liquid as possible.

3. 3

   Heat the oven to 220°F (105°C).

4. 4

   Combine the zucchini in a large bowl with the oil and toss gently until evenly coated. Add the Parmesan and ranch seasoning powder and toss again to coat.

5. 5

   Lightly coat two large baking sheets with nonstick spray. Spread the zucchini slices in a single layer, ensuring no overlap.

6. 6

   Roast for 40 minutes, then carefully turn each slice over and continue baking for another 30 minutes, or until the chips reach your preferred level of crispiness. Move to a paper towel-lined plate to cool.