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!
Ingredients:
Zucchini, sliced thinly with peel on
Extra Virgin Olive Oil (EVOO)
Spicy:
Paprika
Cayenne Pepper
Sea Salt
Fresh Ground Pepper
Crushed Red Pepper Flakes
**WARNING: These are REALLY spicy!
Regular:
Sea Salt
Lemon Pepper or Fresh Ground Pepper
Garlic Powder
Onion Powder
Directions:
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.
5. Enjoy!