Eosinophilic Esophagitis Friendly Vanilla Zucchini Oven Chips
Total time45 min
Prep time15 min
Cook time30 min
4.8(25)
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Learn more →Ingredients
4 servings
- 2 medium zucchini (about 1 lb total), ends trimmed
- 2 tbsp olive oil
- 1 tsp pure vanilla extract
- 1 tbsp coconut sugar
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp garlic powder (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a wire rack on a large rimmed baking sheet and lightly brush or spray the rack with olive oil.
- 2
Using a mandoline or a sharp knife, slice the zucchini into rounds about 1/8-inch (3 mm) thick. Pat the slices dry with paper towels until no visible moisture remains on the surface.
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