Serves 4-6
Ingredients
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/2 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup tapioca flour
- ½ teaspoon smoked paprika
- 1/8 teaspoon salt
- Freshly ground black pepper
- Cooking spray
Directions
Preheat the oven to 450° F (232.2°C).
Line a baking sheet with aluminum foil and coat with cooking spray.
Slice the zucchini into 1/4-inch thick rounds.
Put them on a paper towel and cover with another piece of paper towel, lightly pressing down to eliminate as much moisture as possible.
Toss the zucchini with the olive oil in a plastic bag along with tapioca flour, Parmesan cheese, smoked paprika, salt and a pepper.
Place spice coated chips in a single layer on the prepared baking sheet.
Bake 25 to 30 minutes, until browned and crisp.
Remove with spatula.
Serve immediately.
