Step 1Preheat the oven to low, 110 °C/ 230 °F (fan assisted), or 130 °C/ 265 °F (conventional). Wash, dry, zest and juice the lime. Mix the lime juice, chili pepper and lime zest in a small bowl.
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Step 1Preheat the oven to low, 110 °C/ 230 °F (fan assisted), or 130 °C/ 265 °F (conventional). Wash, dry, zest and juice the lime. Mix the lime juice, chili pepper and lime zest in a small bowl.
Step 2Slice the zucchini thinly on a mandolin. You can do the same job with knife, just make sure you slice it as thin as possible. Cover the slices in the spices.
Step 3Spread the zucchini slices in a single layer on a baking tray lined with baking paper. You can put them close, they will shrink to about 60% of its original volume. Sprinkle with salt and spray with cooking oil. Place in the oven and cook for 45-60 minutes or until golden and crispy.
Step 4Serve immediately or store in an airtight container for up to a week.