Your little ones might turn their noses up at veggies, but they're sure to gobble up these crispy zucchini chips.
canola oil spray
2 zucchini, washed and dried
Position oven racks in top and bottom thirds of oven. Preheat to 200F. Spray oil generously on 2 baking sheets.
Peel long thin ribbons from zucchini using a vegetable peeler. Arrange ribbons in a single layer on prepared sheets. Spray tops of ribbons lightly with more oil.
Bake in top and bottom thirds of oven until zucchini looks dry, about 1 hour 15 min. Flip zucchini slices, then switch sheets. Continue baking until chips are golden, 23 to 25 more min. Remove from oven. Let stand for 10 min.
Calories 28, Protein 1g, Carbohydrates 2g, Fat 2g, Fibre 1g, Sodium 2mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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