1 teaspoon chili powder
1 teaspoon brown sugar
1 teaspoon sea salt
2 large zucchini
2 teaspoons olive oil
Preheat oven to 200 degrees. In a small bowl, stir together the smoked paprika, chili powder, brown sugar and salt and set aside. Slice the zucchini thinly, about 1/16 of an inch, but not paper thin.
Slice the zucchini. Don’t worry if you can’t quite get the slices super thin. Place the zucchini slices in a large bowl, and blot with a paper towel to remove excess moisture.
Drizzle with olive oil and toss the slices to coat. Sprinkle with the spice mixture and toss to coat. Line two or three large baking sheets with baking racks, and spray briefly with nonstick spray. Spread out zucchini slices and bake until dry and slightly crispy, about two hours. Allow to cool on rack before removing. Best eaten the same day.
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