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Zucchini Chips With Feta and Cherry Tomatoes

Zucchini Chips With Feta and Cherry Tomatoes
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Prep Time: 30 min Serves: 4
Cooking Time: 180 min Yield: 24 chips
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High in water content and rich in fiber, zucchinis can help with weight management by making you feel full longer. We’re topping each thinly sliced zucchini chip with creamy feta and tart, slow-roasted tomatoes. They really are hard to stop eating, which is totally fine; the whole recipe amounts to less than 400 calories.



1. Preheat oven to 225 degrees Fahrenheit.
2. Toss cherry tomatoes with olive oil spray, salt and pepper.
3. Using a mandolin, slice 2 zucchini on a bias about ⅛-inch thick.
4. Spread tomatoes out on a Silpat or parchment paper lined baking sheet and bake in the oven for 2 to 3 hours until somewhat shriveled but still juicy, then set aside and allow to cool.
5. Line two baking sheets with parchment paper or Silpats. Moisten paper with olive oil or canola spray.
6. Layer slices on sheets, cover each sheet pan with a baking rack and layer remaining slices on the racks. 7. Spray with olive oil or canola, then season with salt and pepper.
8. Bake 1 hour, flip slices, season with salt and pepper and bake 1 more hour.
9. Slice feta lengthwise about 1-inch wide, then cut into ⅛-inch thick slices.
10. Plate zucchini chips, place a slice of feta on each and then top each with a roasted cherry tomato.

PC: Arthur Bovino


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