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Ingredients
- 2 zucchini well washed
- 2 tsp coconut oil divided
- himalayan salt and black pepper to taste
Ingredients
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Recipe Notes
1. Slice the zucchini in a mandoline- about 1/8" thick.
2. Lay chips out on a paper towel, let sit 20 minutes.
3. Pat dry any excess moisture.
4. In a large bowl, lightly toss with 1 teaspoon coconut oil, Himalayan sea salt and pepper.
5. Prep a baking sheet with 1 teaspoon coconut oil.
6. Bake at 230 for 2 1/2 hours, or until crisp.
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