Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Ingredients:
1 large zucchini2 tbsp. olive oil
Kosher salt
Note: you'll need a mandolin for this recipe...
Instructions:
1. Preheat oven to 225 degrees Fahrenheit. Line two large
baking sheets (e.g. two 17" baking sheets) with silicon baking mats or
parchment paper.
2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for
thickness and I used 2.
3. After you slice your zucchini, place the slices on a sheet
of paper towels and take another paper towel and sandwich the zucchini slices
and press on them. This helps draw out the liquid so it'll cook a bit faster.
4. Line up the zucchini slices on the prepared baking sheet
tightly next to each other in a straight line, making sure not to overlap them.
5. In a small bowl, pour your olive oil in and take a pastry
brush to brush the olive oil on each zucchini slice.
6. Sprinkle salt throughout the baking sheet. Do NOT
over-season, in fact, it's better to use less salt initially because the slices
will shrink; so if you over-season, it'll be way too salty! You can always add
more later.
7. Bake for 2+ hours until they start to brown and aren't
soggy and are crisp.
8. Let cool before removing and serving.
9. Keep in an airtight container for no more than 3 days.
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