Looking to make a FODMAP vegetable that will be a hit for all ages? These baked zucchini chips are it! I mean who can say no to chips?! The key to this recipe is baking low and slow for at least two hours which makes this a perfect recipe for a lazy Sunday afternoon. I recommend using a mandaline to get evenly sliced chips but be EXTREMELY careful. I learned this the hard way when making potato chips and didn’t use the safety holder included with the mandaline. Lesson learned the hard way when I sliced off the tip of my finger. The pain lasted for weeks and my poor finger has never been the same. Lucky for me it’s now a forever reminder to use a safety holder.
