Ingredients:
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• 2 medium zucchinis
• 1 tbsp hot sauce
• juice of 1 lime
• 1 tsp taco seasoning (I make this myself to avoid fillers)
• Olive oil cooking spray, optional
Method:
• Slice zucchini on the thinnest mandolin setting
• Mix together hot sauce, lime juice and seasonings in bowl
•Add zucchini to the bowl and let sit for up to 20 minutes.
•Preheat oven to 250 degrees Celsius
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•Line baking sheets with parchment paper and lay on the zucchini chips – they can overlap and be as close as they can be, as they shrink so much and don’t end up sticking in the end.
• Spray with cooking oil, should you choose. I find that they go soggy sooner if I spray them (on the rare chance you don’t eat them all within the first 2 days)
• Bake for 1.5-2 hours, rotating trays half way through. Until you figure these out in your oven, watch them closely for the last half hour.
