Crispy Tabasco Zucchini Chips
Foto: Host The Toast — Morgan
Ingredients
- 4 zucchini, sliced thin and evenly (I used the #2 thickness setting on my mandoline)
- 2 1/2 tablespoons olive oil
- 1 teaspoon original Tabasco sauce
- Salt, to taste
Steps
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Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper and set aside.
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Press the zucchini slices firmly between sheets of paper towels. Do this 3 times to press out as much water as possible.
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Place the zucchini slices in a single layer on the baking sheets. Use additional baking sheets if necessary.
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In a small bowl, mix together the olive oil and the Tabasco. Brush the mixture onto the tops of the zucchini slices, lightly. Too much oil will prevent them from crisping up.
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Arrange the baking sheets in the oven and cook for 2 1/2 hours or until golden brown and crisped, turning half-way through. If your zucchini do not fully crisp up, press them again with paper towels to remove any excess moisture and return to the oven until crisp.
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Salt generously and serve.
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