Originally published at EatingWell.com
Baked Lime Zucchini Chips
Ditch the potato chips and try this creative take on snacking instead!
Yield: 2 servings
72 calories; 4.3 g total fat; 0.4 g saturated fat; 319 mg sodium. 530 mg potassium; 7.7 g carbohydrates; 1.9 g fiber; 5 g sugar; 2.5 g protein; 499 IU vitamin a iu; 37 mg vitamin c; 48 mcg folate; 34 mg calcium; 1 mg iron; 37 mg magnesium
- 2 medium zucchini, trimmed (about 7 oz. each)
- Cooking spray
- 2 teaspoons lime juice
- 1/4 teaspoon chili powder
- ¼ teaspoon salt
- Position racks in upper and lower thirds of oven
- Preheat to 225 degrees F.
- Line 2 large baking sheets with parchment paper.
- Slice zucchini 1/8 inch thick
- Arrange the slices in a single layer on the prepared pans and pat dry with paper towels. (The slices should not overlap, but it’s OK if they’re very close together.)
- Coat lightly with cooking spray.
- Sprinkle with lime juice, chili powder, and salt.
- Bake for 1 hour, switching the positions of the pans halfway through.
- Turn the zucchini slices over and continue baking until golden and no longer damp, 45 to 55 minutes more.
- After the first hour, check every 5 to 10 minutes and remove any darker slices as they are done.
- Transfer the zucchini chips to a wire rack to cool.
- Store in an airtight container for up to 1 day. If chips lose their crunch, spread on a baking sheet and toast briefly in an oven or toaster oven to crisp.