Preheat oven to 225 degrees F. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife and a very steady hand, or a mandolin slicer.) Lay slices on prepared baking sheet, and lightly spray tops with additional cooking spray. Sprinkle with seasoning of your choice. (A note on seasoning: use less than what seems appropriate. The zucchini considerably shrinks in the oven, thus concentrating the seasoning. It is better to use less seasoning and add more at the end.) Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they become chewy if left out.
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