Crunchy Zucchini Bake (Printable Version)

# What You'll Need:

01 - Two medium zucchinis (roughly 1 pound altogether)

02 - Cooking oil spray

03 - Kitchen salt (¾ teaspoon, split)

04 - Powdered garlic (½ teaspoon)

05 - Ground black pepper (¼ teaspoon)

06 - Finely grated parmesan (¼ cup, not the stringy kind)

01 - Get your oven hot at 425°F. Put down some heat-safe parchment on a baking tray with edges and give it a light spray of oil

02 - Chop zucchini into thin rounds about ⅛-inch thick, dust with ½ teaspoon kitchen salt, then pop in a strainer for half an hour

03 - Wash the salted zucchini pieces and use paper towels to get them completely dry

04 - Lay out zucchini so they don't overlap on your tray, spray with cooking oil, and pop in the oven for 15 minutes

05 - Pull them out and sprinkle the rest of your salt, some pepper, garlic powder, and parmesan on top (don't bother turning them)

06 - Stick them back in for another 15-20 minutes until they turn brown and crunchy, taking out any pieces that finish early

01 - The salt step isn't optional - it's what makes them turn crunchy

02 - Every oven's different, so check after 10 minutes and cook for more or less time if needed

03 - Take out chips as they get crispy - they won't all be done at once

04 - You can keep leftovers for 2-3 days but they'll go soft; warm them at 350°F for 10 minutes to make them crunchy again