ZUCCHINI CRISPS – LOW CARB

ZUCCHINI CRISPS – LOW CARB
Slice the zucchini in circles
Place them single layer on parchment paper on a baking tray
Base them with olive oil and flavoring
I used barbecue salt and cayenne pepper
It was too spicy for me, next time I will use paprika for the color
A sprinkle of garlic would be really nice too.

Put in preheated oven on 180ºC until brown and crisp. I turned off the oven and let them sit until they were cooled down. They were so good served with ranch dressing as a dip.

Recipe: Karin Van Coller Minnaar