If you hate the texture of zucchini, oven baking it to crisp perfection is definitely the solution to that problem.

INGREDIENTS

• 1 large zucchini

• 1/2 tbsp melted salted butter

• 1/8 tsp ground turmeric

• 1/8 tsp red chili powder

• Salt & pepper, to taste*

* Use lesser salt than you normally would, since the chips tend to shrink in the oven and might end up saltier than you’d like.

method

• Preheat the oven to 225 F. Slice the zucchini into extremely thin slices; thin enough that you could fold one such slice easily without cracking it down the center. Dab the slices with a paper towel and toss them into a bowl with the melted butter and spices. Mix well by hand.

• Line a baking tray with 2 sheets of parchment paper and line the zuke slices row by row. Bake for 2 hours - as you’re nearing the 1.5 hour mark, check on the chips to make sure they aren’t overly browned/burnt. Feel free to check on them at this point; you do not want any part of the zucchini slice to be wet or you won’t get crisp chips. Adjust your baking time accordingly and don’t walk away from the oven while you do!

• Once baked to your satisfaction, lay them out on a wire rack to cool at room temperature before getting your snack on.