1 medium zucchini
1 tsp sea salt
Olive oil cooking spray
1 ½ tsp smoked paprika
1 ½ tsp cumin
½ tsp ground pepper
Slice zucchini and radishes crosswise into ¼ inch thick slices using a mandolin slicer or a sharp
knife. Place zucchini and radishes in layers into a colander or sieve, sprinkling with a little sea
salt with each layer. Let drain one hour.
Preheat oven to 250 degrees and line a baking sheet with parchment paper. Spray parchment
with 1 tsp of oil. Pat veggies slices dry with a paper towel and place on prepared baking sheet.
Spray tops with olive oil and sprinkle with paprika, cumin and ground pepper.
Bake 45 minutes, then turn off oven and let chips remain inside until crispy, about 1 hour.
Carb count: 2 grams/serving