UPDATE 7/15/2015: Last night I used our first zucchini from the garden to make the regularly spiced version. We again ate BOTH trays in one sitting. They are ADDICTIVE!
Zucchini, sliced thinly with peel on
Extra Virgin Olive Oil (EVOO)
Fresh Ground Pepper
Crushed Red Pepper Flakes
**WARNING: These are REALLY spicy!
Lemon Pepper or Fresh Ground Pepper
1. Preheat oven to 350 degrees.
2. Slice zucchini very thin and place on a lightly Pam’d cookie sheet. Use a brush and brush both sides of the zucchini with EVOO.
**Drizzling the EVOO might soak the zucchini too much and they won’t get crispy in the oven.
3. Spice them to your hearts content.
4. Roast for 20-25 minutes or until slightly crispy on the edges.