ZUCCHINI, APPLE, POTATO CHIPS AND MORE

ZUCCHINI, APPLE, POTATO CHIPS AND MORE
This is the recipe for squash chips but you can substitute apple, carrots, kale or any vegetable you like crisp..yes, even potato~!!!
Slice zucchini into thin medallions, about the thickness of a quarter. A mandolin slicer for the hard vegetables and the greens, just tear into pieces.
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (Seasoning - use LESS than normal. These shrink in the oven, and if you use too much it gets concentrated. It's better to end up under seasoning and add more later.)

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 start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).