Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 1 tsp (6g) kosher salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the zucchini into 1/8-inch rounds using a mandoline.
  2. Arrange slices in a single layer and sprinkle evenly with kosher salt.
  3. Let the slices sit for 20-30 minutes to draw out excess moisture.
  4. Pat every slice firmly between paper towels to remove all surface moisture.
  5. In a large bowl, toss the dried zucchini slices with olive oil until lightly coated.
  6. Sprinkle the Parmesan cheese, garlic powder, smoked paprika, and black pepper over the slices and toss gently to coat.
  7. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  8. Arrange slices in a single layer, ensuring they do not touch.
  9. Bake for 15-20 minutes, flipping halfway through, until edges are mahogany-colored and the cheese is crisp.
  10. Remove from oven and let cool on the pan for 5 minutes to fully harden.