Preheat oven to 425 degrees. If you’re using a convection oven, be sure to set the oven on true convection. If your oven does not have this option, rotate the pans once or twice during the baking time to ensure that one side doesn’t get burnt or undercooked.
Prepare two 12 x 17 cookie sheet pans by lining with foil and placing wire racks on top of the pan so that the zucchini can be placed on them. The foil catches the extra spices and the wire racks allows the air to get under the zucchini chips, making them extra crispy. (If you're wondering what wire racks to use, metal drying racks or a wire rack from a toaster oven works too!)
Slice the zucchini into thin slices. If you have a mandolin, set it to ⅛th -inch thick. (If you are slicing by hand be sure not to slice the zucchini too thin as this will cause them to burn easier!)
In a bowl, spray olive oil on zucchini and mix well to make sure that it is evenly distributed. Then place the slices on the wire racks in the pans, and sprinkle on the smoked paprika, onion powder, salt and pepper.
Place in the oven and cook for 20-25 minutes, turning or rotating the pans several times to ensure that one doesn’t get burnt or under cooked. Cook until crispy. After the chips have been taken out of the oven, sprinkle the salt on top and enjoy!
Nutrition Information
Serving size: 20 chips Calories: 35 Fat: 3 g Saturated fat: 0.4 g Carbohydrates: 2 g Sugar: 1.2 g Sodium: 120 mg Fiber: 0.6 g Protein: 0.6 g Cholesterol: 0 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/smoked-paprika-zucchini-chips/