Moments after Mike tasted these delicious homemade zucchini chips, he held one up to the light. I don't know what made him do it, but I'm glad he did because the light shining through the chip made us smile and laugh and then smile and laugh some more — such beauty from something so unlikely!
Thin, Crispy and Beautifully Translucent Zucchini Chips :)
1 large zucchini
2 tablespoons olive oil
Salt
Very thinly slice zucchini using a mandoline, and then press zucchini slices between paper towels to absorb liquid.
Place zucchini slices on cookie sheets lined with parchment paper, and brush each slice lightly with olive oil. Sprinkle with salt.
Bake for 2 hours at 225° or until brown and crisp (checking periodically to avoid burning). Let chips cool before removing from parchment paper.
I praise you, Lord, for the unexpected beauty and laughter in our day!
Beauty and laughter, great things to be thankful for. Wonderful pic!! Bet they tasted even better. I’m not the cook in my house. In fact I’ve been banned from the kitchen. Oh well...
