I've seen lots of different versions of these zucchini chips around the internet. After combining a few different ideas and problem solving some issues I found an easy way to make these almost fool proof!
My mini chopper makes these chips a breeze to prep. I pulse one whole zucchini, then add 2 eggs and 2 cups of mozzarella cheese.
The resulting mixture will be thick. Spread it on parchment paper on a cookie sheet and bake at 425 degrees.
After about 15 minutes flip everything over and continue to bake for another 10 minutes. After 10 minutes remove the chips and cut them into your desired shape. Return the chips to the warm oven until they are completely dried out. (This could take several hours.) You could also use a food dehydrator to complete this process. Once dry the chips will be crisp and perfect for dips.
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