In life, there are enemies, frenemies, friends that become enemies, enemies that become friends, good friends, great friends, and then there are those friends that know you want a mandolin for your birthday.
I have one of those friends. And guess what she got me as a gift for my birthday?
Cheers to my new mandolin and the many recipes we will create together.
Cheers to these zucchini chips for satisfying my chip-fix and being more healthful than the potato-variety I was eying at the grocery store.
Cheers to my friend who knew I wanted a mandolin for my birthday. The mandolin-purchasing friends are truly the once-in-a-lifetime variety. I am so blessed.
1 or 2 medium zucchini (1 zucchini = 1 small serving)
Preheat oven to 275 degrees.
Using a mandolin (or if you are very good with a knife) slice zucchini into very thin strips (~thickness of a quarter). Lay zucchini slices on parchment paper lined baking sheet.
Sprinkle with very small amount of salt. Trust me on this – zucchini will shrink majorly and even a pinch of salt will taste very very salty. I would say less is more with the seasoning.
Bake for about 1 hour. Turn pan. Bake for another 30-45 minutes. Let cool. Eat.
Note: thèse don’t store very well. You will probably want to eat them the day you make them.