Zucchini chips are one of my favorite recipes, especially when you get the craving for something crispy and salty and you can’t eat potatoes.
– Zucchini – Olive Oil – Salt
To prepare the chips for slicing, wash the zucchini and dry them off thoroughly with paper towels.
Next, cut the ends off the zucchini. Now it’s ready to be sliced into paper-thin slices.
Set your mandoline slicer at the appropriate thickness, depending on how thin you like your zucchini chips. Usually, there are 3 settings, 1, 2, and 3 and sometimes half number settings in between.
The first thing that you do is line a baking tray with a sheet of parchment paper.
Line a baking tray with parchment paper or a silicone mat. Divide the dough into 6 equal-sized portions.