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As the summer quickly dies down and fall appears, there is usually a exceeding amount of zucchinis left over just waiting to be turn...

IN THE KITCHEN

October 29, 2013



As the summer quickly dies down and fall appears, there is usually a exceeding amount of zucchinis left over just waiting to be turned into something delicious. These baked rosemary and basil zucchini chips are the perfect recipe, it's super simple and delicious!

Ingredients:
5 Medium Zucchini's
3 tbsp Olive Oil
2 1/2 tbsp Basil
3 tbsp Rosemary
1 1/2 tbsp Pepper
2 tbsp Sea Salt

Directions:
Preheat oven to 325°F
Rinse five medium zucchini and cut into 1/8" slices.
In a large bowl, coat zucchini slices in olive oil, slowly pour olive oil while mixing. Be sure to not over coat any individual slices.
On a parchment paper lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt and pepper.
Bake slices for 45 minutes one side, remove from oven and flip. Season opposite side with rosemary, basil, salt and pepper. Bake for another 45 minutes. TIP: Pay attention to individual slices as bake time may vary depending on thickness.
Finished zucchini slices will be crisp and golden brown. Serve immediately and enjoy!


(Recipe and photos via Made by Girl, by Elysa Weitala)

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