These are super easy & tasty. They are great to eat plain or dipped!
I start off by slicing a zucchini in super thin slices. If you have a mandolin, it helps to keep your slices consistently sized and thin, but since I don’t have access to mine right now, I just used a knife.
I drizzled the olive oil around in a large frying pan and heated it up on medium-high heat before adding the zucchini. I use Saratoga Olive Oil’s Tuscan Herb blend, but you could use plain olive oil. Once the pan is heated up, I laid out a single layer of zucchini, which is about a third of the zucchini.
As long as the stove is the right temperature, after a few minutes the bottoms should be brown and a little crispy. That means it’s time to flip them over until that side is also brown & crispy, then they can be removed from the pan, sprinkled with some Himalayan pink sea salt & a little pepper, and laid out to cool, which will help crisp them up a little more. Or, if you’re like me and impatient, you’ll keep flipping them multiple times until they’re golden brown & crispy. Then you can make the remaining 2 batches.
Enjoy these for a snack or at your next party! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!